A day off.

bread molasses wholeA day off in the middle of the week is a funny thing.  An amazing, funny thing.  It’s not a sick day, thank goodness.  And it’s not a three-day weekend which seems to either involve an extension of the standard weekend’s social obligations or a lazy recovery from the two days prior.

A holiday in the middle of the week has so much potential.  There are so many things you could do.  Will you do spend half the day in a coffee shop looking cool and catching up on all the IwanttoreadthisbutIdon’thavetimerightnow articles and links and magazines that have piled up?  Will you check off some of those menial household chores from your to-do list?  Will you work on some of those food projects that you’re itching to try?  Or will you laze about on the couch and watch I Love Lucy all day?

These are the things I ask myself.

I settled on a combination of several of the options.  The highlight was the crisp, exceptionally windy, and unseasonably sunny morning.  I baked this warm, not too sweet, slightly smokey (from the molasses) bread/snack cake hybrid.  A friend joined me for bread, coffee, and a game of cards.  Perfect.

bread molasses matthew

Here is my version of this yogurt and molasses bread.  It’s my go-to quick bread in the fall and winter months.


 Molasses Bread with Dried Fruit

  • 1 1/2 c sifted whole wheat flour
  • 1 c sifted white flour
  • 1/2 c cornmeal (medium or course ground)
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 2/3 c plain, unsweetened yogurt
  • 1/2 c molasses
  • 2/3 c chopped dried Turkish apricots
  • 1/2 c raisins

Preheat oven to 325° F.  Mix the sifted flours, salt, and baking soda in a large bowl.  In a separate bowl, combine the yogurt and molasses and mix well.  Pour the wet ingredients into the dry in two batches, mixing with long sweeping strokes.  When the flour is about two-thirds of the way incorporated, add the dried fruit and continue to mix with sweeping strokes until the mixture is just combined.  Do not over mix or the bread with be tough.  Pour the batter into a buttered loaf pan and bake for an hour or until a sharp knife inserted into the middle of the bread comes out clean.  Let cool completely before slicing (if you’re capable of such a thing).

Notes:

  • You can use all whole wheat flour instead of the combination of flours if you like.  I didn’t have enough whole wheat flour today, so I used a combination.
  • Also, Turkish apricots have a wonderful spicy flavor that standard dried apricots don’t.  Use them if you can find them (try the bulk section of the grocery store) or substitute regular dried apricots.
  • This bread will keep, well wrapped, on the counter for a few days.  I recommend toasting your slices if the bread is more than a day old.

Happy Veterans Day!

-Emily

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