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| Quick Whole Wheat and Molasses Bread |
by Mark Bittman for over a year and barely used it. It's ginormous and heavy, like a big, fat encyclopedia with no photos. It sits on the bookshelf in my kitchen and every now and then, I glance guiltily over at it's pretty, green spine and think I must use such an excellent resource but I'm not often inspired to pick it up. I can't imagine writing something like that, it must have taken forever.Anyways, on the inside of the back cover there is a list called 20 Essential Vegetarian Dishes and I thought that would be a good place to start in terms of trying recipes. One of the items on the list is Quick Whole Wheat and Molasses Bread. Doesn't that sound yummy? I thought so too! I made it a few weeks ago and while it was quick and easy to prepare, we found the molasses flavour to be extremely overpowering. After my daughter and I tasted a few bites of the warm bread my husband was left to eat the entire loaf over the course of the week. It does have an appealing and hearty appearance and I might make it again but next time cutting the molasses in half using 1/4 cup instead of 1/2 cup. I also subbed soymilk with a tablespoon of vinegar for the buttermilk. I think this quickbread has a good texture and the potential to be great with a little tweaking.
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My buddy Kathryn has made some tasty looking Almond Cookies over at The Hedgehog in the Kitchen. I think she is trying to tempt me off my no-sugar challenge!
