Tassajara Rye Egg Molasses Bread

This is the very last blog post in the month of "Molasses Madness", my family is getting tired of it. It's been fun, we've had a good run and everything has tasted delicious!

This loaf is made the same was as the Tassajara Egg Bread, switching out 1 cup of white flour for 1 cup of rye and substituting molasses for the honey. DELICIOUS!!

This recipe can be found amongst friends at yeastpotting, this week hosted by Tartine Bread Experiment.

Tassajara Oat Bread With Molasses

It's still "Molasses Madness" here at KitchenGeisha!

I have no idea why I'm craving the taste of molasses, the season just seems to demand it. So I thought I would try the Tassajara Oatmeal Bread recipe, swapping out the whole Wheat flour for all white flour, and the honey for molasses.

I found that it kept the bread moister than the honey, and gave it a depth it didn't have before. There is none left. :)

Submitting it to yeastspotting. 

Tassajara Heidelberg Rye

It's Molasses Madness this week!

I made this loaf a few months ago, my family really enjoyed it. I don't know what makes it "Heidelburg Rye", but it's a beautiful loaf, another recipe from The Complete Tassajara Cookbook.

Tassajara Basic Bread With Molasses

All this autumn weather this past week has made me think of molasses. I grew up with this lovely thick black liquid, we had it in Molasses cookies (my father's favourite) and drank it in milk. So I thought "Why not use it to make bread?"

I decided to use the Tassajara Basic White Bread recipe, substituting molasses for the honey. It comes out nice and brown, like rich cafe au lait.

 This, and other yummie yeasty things can be found at Yeastspotting!

Tassajara Whole Wheat Oatmeal Bread

"George" is still too young to make bread with, it seems starters need to be more than a week old to have any effect and flavour. So I went with good old Tassajara for yesterday's loaf.

Whole Wheat, Rye and White Tassajara Egg Bread with Old Dough

I've been trying out new flour combinations - new to us - and continuing to use old dough in the preparation of the weekly loaves of bread.

This time I mixed whole wheat, dark rye and white flours (25%, 25% and 50%) and added 130 grams of old dough from the loaf of Tassajara Basic Bread, 50% Whole Wheat bread I made last week.

Tassajara Basic Bread, 50% Whole Wheat

Whole wheat bread, for a change - not 100% whole wheat as I don't really care for it, but enough so it's a change from the usual.

Tassajara Egg Bread

My daughter wanted egg bread for the next batch of bread, and as I have a bad cold I didn't want to think. Back to Tassajara...

Tassajara Potato Bread

"Am I worth sliced fruit today?" The Tassajara Complete Cookbook

Well, really, the question was "Is my family worth mashing some real potatoes?"

Ginger Muffins

I'm a big fan of the Tassajara cookbooks by Edward Espe Brown. I recently purchased "The Complete Tassajara Cookbook" because, although I am neither a Buddhist or vegetarian I know that A) I could eat less meat and B) of all the world religions I'd lean towards Buddhism.

Tassajara Basic Bread

 

It's cold in my kitchen. I can never seem to get a nice rise out of my breads in the prescribed recipe time at room temperature- the phrase, "Let rise 1 hour, or doubled in size." strikes anxiety in my heart. As a newish by hand breadmaker, I haven't yet learned to judge the point where my dough is perfectly risen, so I often set the timer and hope for the best. A nicely heated oven (to 200F) is a great help when I can then stick the ceramic bowl over that vent and let the warm air boost the rise.