Molasses Bread

Molasses Breakfast Bread
This bread is a dense dark and rich bread that is great for breakfast with lots of butter or cream cheese spread on thick toasted slices. It can be made with raisins, dates, dried apricots, or whatever you might like. It does not contain a lot of sugar and I use black strap molasses, which is not that sweet. It makes for a hearty breakfast meal that will last until the afternoon lunch.

Ingredients:
1/2 cup lukewarm water

1 tbs. sugar

2 tsp. yeast

1/2 cup warm milk

4 cups bread flour

3 to 4 oz. blackstrap molasses

1/2 tsp. salt

3/8 cup butter

1 egg

1 1/2 cup total - raisins & chopped apricots

• In a cup, stir the sugar into lukewarm water and then sprinkle the yeast on top. Let it stand without stirring for about 8 to 10 minutes.
• To 2 cups of flour add the salt, butter (softened), molasses, beaten egg, and the warm milk. Mix a few minutes until the mixture is smooth with few lumps. Slowly add the remaining 2 cups of flour and knead the dough on the lowest setting for about 6 to 8 minutes total. After about 3 minutes of kneading, the raisins and chopped apricots can be added.
• The dough will be quite sticky and but should not be wet and sticking to the bowl - add a bit more flour if needed.
• Cover the dough and let it rest for an hour. Knead gently for a minute and transfer to a 5 by 9 inch greased medium bread pan.
• Cover with a towel and let it rise from 2 to 4 hours until it at least doubles in size. The time to rise varies with temperature and if it needs to sit for 5 hours, that is fine.
• Bake at 375 degrees F for 35 minutes. Cool on a wire rack. You can brush the top with melted butter to soften the top crust if you like.

The bread keeps well although sometimes we cut the loaf in half and freeze it for later in the week. Regular molasses can be used but it is sweeter and with less flavor.

Lemon Gelato

Both recipes produce a remarkably authentic gelato. In Italy gelato varies with region, or with what region the maker is from. I noticed two types: one made with just zest, which was often less sweet and very refreshing, almost like a granita; and a second with lemon juice that was often creamier and much sweeter. I use organic whole milk and raw sugar, and only the yellow part of the zest. These recipes make about 10 half-cup servings.

With Lemon Juice (faster)

Ingredients:

2 cups whole milk

1/2 cup sugar

5 egg yolks

Zest from 3 to 4 lemons

1⁄4 tsp vanilla extract (option - warms the taste)

1/2 to 3/4 cup lemon juice

• In a small saucepan combine milk, lemon zest, and vanilla. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.
• In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
• Pour mixture into a clean saucepan, and place over medium-low heat (heat to steaming, not boiling). Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon and leave a trail when a finger is run over the spoon, about 10 minutes. (Don’t overheat; doing so will change the flavor and it may curdle).
• Cool mixture by placing bottom of pan in several inches of cold water and ice; give it an occasional stir.
• Transfer to a bowl, stir in lemon juice, and refrigerate until well chilled, at least 1 hour.
• Transfer to an ice-cream machine, and process according to directions.
• Transfer ice cream to a container, and return to the freezer for about 2 hours to ripen.  

Zest Only

Ingredients:

2 cups whole milk

Zest from at least 4 lemons

1⁄4 tsp vanilla extract

1/2 cup sugar

5 egg yolks

Pinch salt

• Heat the milk in a saucepan to a low simmer (until steaming), but not boil.
• Put the lemon zest and vanilla in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
• Strain the milk into a saucepan, add half the sugar, and bring to a simmer.
• Whisk the egg yolks with the remaining sugar until combined.
• Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 5 to 10 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overheat; doing so will change the flavor and it may curdle).
• Stir in a pinch of salt, and strain into a bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight.
• Transfer to an ice-cream machine, and process according to directions.
• Transfer ice cream to a container, and return to the freezer for about 2 hours to ripen.