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Oatmeal Molasses Sandwich Bread

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This is a very soft, fluffy and lightly sweet oatmeal molasses sandwich bread which uses water roux or tangzhong method, therefore the bread stays fresh for many many days…

I always wanted to try using molasses in my baking, but somehow never got into it until I bumped into a bottle of molasses when looking for something else in the market isle. No surprise that bread was the first item that came to my mind…so here it is another adaptation of the bread recipes that I usually use, tangzhong method.

Tangzhong is a roux made with water and flour and it is added to the rest of the ingredients. The pre-cooked roux adds a sort of gelatinization to the bread, therefore keeping it soft and fluffy for many days. This technique is widely used in Asian bread making.

Since it was my first attempt using molasses, after searching intensively the internet I decided to base my recipe from BudgetBytes.  The bread came pretty soft and fluffy, I just felt that the molasses was overwhelming, so next time I will reduce the amount of molasses to ⅓ cup. Although when sharing the bread to some of my co-workers, they like it and enjoyed the strong molasses flavor in the bread, so it is up to your personal taste.

This recipe was based on Budget Bytes.

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

Oatmeal Molasses

  • 500 g bread flour
  • 100 g oatmeal, finely grinded
  • 175 g molasses (½ cup)
  • 7 g salt
  • 7 g yeast
  • 6 g vital gluten
  • 95 ml water
  • 50 g butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see HERE

Oatmeal Molasses Dough

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter. Mix until all the ingredients are together, it will slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Place the dough into a medium to large bowl. Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

Did you know that molasses is a by-product of sugar extraction? The good news is that molasses contains some vitamins and minerals which cannot be found in refined sugar.

Thank you for stopping by Color Your Recipes…have a colorful day!



Oatmeal Butterscotch Cookies

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This is a very simple recipe for butterscotch and oatmeal cookies. The recipe is a classic and the combination of chewy oat and flavorful butterscotch is just so good. 

These cookies are awesome and so simple to make them…I pretty much follow the recipe from here, just cut down the sugar since the butterscotch chips are pretty sweet.  The oat gives a slightly chewy texture…so good!

I hope you have a chance to try them…

Ingredients:

  • ½ cup unsalted butter or 1 stick, softened at room temperature
  • 2 tablespoons granulated sugar
  • ½ cup brown sugar
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • 1 ½ cup old fashioned oats
  • ½ teaspoon baking soda
  • ⅔ cup butterscotch chip

Method:

Preheat oven to 350 F

In a medium bowl sift flour, salt, baking soda. Set aside.

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar together on medium speed until creamy.

Add in the egg and vanilla extract while still mixing on medium speed.

Slowly add in the flour mix on low speed.  Add the oats and the butterscotch chips, mix gently.

Scoop the cookie batter using a small a small ice cream scooper or spoon on a cookie sheet line with parchment paper or silicone baking mat.

Bake for 10-12 minutes.

Transfer the cookies to a cooling rack.

If you enjoy this simple Oatmeal and Butterscotch Cookies recipe you might want to try Brown Butter Chocolate Chips Cookies recipe.

Did you know that the main ingredients of butterscotch is butter and brown sugar? Just like toffee.

Thank you for stopping by Color Your Recipes…have a colorful week!



Oatmeal Cookies

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There are hundreds, if not thousands of different recipes for oatmeal cookies…I cannot for sure tell you where I came up with this recipe. Of course by mixing, matching and trying different proportions from many recipes…and this is the recipe that I like to use when it comes to oatmeal cookies. I like my cookies chewy and my husband like them crunchy, so I bake the ones for him for a couple of minutes longer.

In spite of a big list of different ingredients required for this recipe, most of them, if not all, are ingredients that we all have available, so here it is…

Ingredients:

½ cup butter
½ cup brown sugar
1 egg
½ teaspoon vanilla extract
¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cup oat
2/3 cup raisin
2/3 cup chopped walnut

Method:

In a bowl, mix all the dry ingredients together, except the oatmeal. Set aside.

In a bowl, beat the butter and the sugar, until creamy and light, add the egg and continue to beat until light and fluffy.

Fold in the flour mix, mix gently, add the oat and then the raisin and walnut.

Spoon the dough in a cookie sheet and bake in a pre-heated oven for 12 minutes at 350F.

I hope you enjoy this simple recipe for oatmeal cookies. If you like this cookie recipe, you might want to check the Peanut Butter Cookies and Chocolate Chips Cookies out.

Did you know that oat contain a lot of soluble fiber? Therefore, it helps to lower cholesterol. The sticky and viscous texture of oat when cooked is due to its soluble fiber referred as beta-glucan.

Thank you for stopping by Simple Recipes and have a great week!