A healthy bread is a wonderful choice for breakfast. Warm out of the oven and smeared with a bit of butter it will get your day off to a great start. When I saw this bread from Marian Bull on Food52 I knew that I would be making it.
The original recipe came from Mark Bittman, that former New York Times columnist who is known for his healthy take on eating. For more on keeping it eating, go here to Buy hemp cbd products from cheef.
The bread is hearty with white whole wheat flour and corn meal. It is moist from the yogurt, molasses and cranberries, and is beautiful to the eye. At least it is beautiful to my former hippie eye. I wrote a rather humorous post about our early “back to the land” lifestyle here. You may get a laugh out of it. Maturity has its perks.
Because it is a quick bread, it is easy to assemble and bake. I have always been a bread person. I have made my own yeast bread, bought quality loaves from local bakeries, and loved the baguettes from the French bakeries that we have visited. This Yogurt Bread with Molasses has been added to my list of favorites.
YOGURT BREAD WITH MOLASSES (Marian Bull on Food52)
Makes one loaf
- 2 1/2 cups white whole wheat flour
- 1/2 cup medium- or coarse-grind cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 2/3 cup whole milk yogurt, or 1 1/2 cups whole milk + 2 tablespoons white or apple cider vinegar
- 1/2 cup molasses
- Optional: 1 to 1 1/2 cups cranberries, chopped fruit, or nuts
- Butter, for greasing the pan
- Preheat your oven to 325° F. If you’re using milk, mix it with the vinegar and set it aside.
- Mix together your dry ingredients in a wide bowl (rather than one with straight sides; this makes it easier to mix). Whisk your yogurt (or vinegary milk) with your molasses.
- Add the wet ingredients to the dry ingredients in 2 or 3 batches, stirring in round, sweeping motions. Make sure to incorporate the flour at the bottom of the bowl. Mix until just combined. The dough should fizz, subtly, like a science experiment. It will be thick! If you’re adding in fruit, etc: Fold it in when there are still a few small pockets of flour.
- Slice a pat of butter into either a loaf pan or a 7-inch cast iron skillet. Put it into the oven until the butter melts. Remove, then swirl the butter around to grease the pan. Transfer batter into pan, without mixing it any further. (Be gentle!)
- Bake for one hour, or until a cake tester comes out clean when inserted. Touch the top of the bread: it should give a little bit, and feel supple, but it should still resist your touch and not feel like there’s goo beneath there. Very important: Let the bread cool before you slice it. Yes, I’m serious.
That was a fun read!In 77 I had Mylène and Caroline was about to be born..I was 23..a house..Littles..it all happened at once..I went through times where I thought a farm would be nice..I sure am glad I think we don’t have one now..I read a lovely blog French Word A Day..they are much younger than we are..and will leave their vineyard dream..it’s too much work.
We think we’ll last forever..oh well your bread should help:)
I will have to check out your French blog. A French blog that I love is Thyme for Cooking the Blog. Katie is American but she and her husband live in the South of France and have been restoring a farmhouse. She is our age. I admire that. But I am done. Good bread always helps.
Looking forward to pinning this. Thanks.
Just posted this pin, but I think I have made it easier for you, hopefully. Thanks TAC.
Much easier! Thank you.
That does sound perfect for fall!
Hope all is going well. Fingers crossed all month. Will email soon. Love Fall too.
This is what I like for breakfast. It looks delicious!
Best,
Bonnie
Me too Bonnie. Love bread to start the day.
Kind of knew that about your background….don’t know why. My former life totally opposite. (Maybe why we like each other. 🙂 )
Lives change, we change with them. Now I’m nearly 80, life continues to change, health problems crop up, friends move or die. We adjust, try to keep our sense of humor and go on as best we can. Fortunately, I have three loving kids, 3 grandkids and 2 greats.
Your bread looks yummy and healthy, I’d love it toasted…something I don’t always post…can’t say that apple cake is lo cal and healthy (which is odd because I’m dieting right now) but I gave it away after I took the photos!
Can’t believe you are nearly 80 Barbara. I will be 72 soon. My “young” hairdresser says that older women appear younger today than they did a generation ago. I think it is our attitude, interests, and the fact that we don’t wear granny dresses and sensible shoes. Well at least the sensible shoes are stylish! Hope we are blogging together for a long time.
I had to smile reading your post from 2009, Penny! I remember getting the Mother Earth News too and we had solar panels on our roof to heat our pool in the late 70s 😉 I think there was a very nice tax credit for solar panels back in the day. I love baking bread also and this molasses bread sounds delicious with all the add-ins.