Playing in the kitchen with sugar again, and I found the coolest thing. I chose to use Splenda as my sugar and wondered if the thing in Sugar that makes me grow is the same thing that makes the yeast grow so I added a tablespoon of molasses. To be extra sure, I added a little extra yeast. I hate making adobe bricks, so I try to it off by adding anything I can to make it fluffy.
The Splenda worked well, but what blew me away was the hint of molasses. It was subtle enough to where you couldn’t really tell what it was mixed in with the nutmeg and the wheat taste of the bread. However, the texture was missing something with the Splenda so I marked it off my list of possible ingredients and moved forward.
So, brown sugar has always been one of Mom’s favorite ingredients for, well, anything. So I swapped out the hone/white sugar for brown and added the molasses again. OMB……it was AMAZING. Again, using the gluten, nutmeg and now molasses is going to be one of my standard ingredients in my breadmachine arsenal. You should try it! Just add a tablespoon of molasses to it and see if you like how it works for you. Let me know!
