Type what you have

Ingredients

• ✓ molasses
• chicken
• salt
• black pepper
• cinnamon
• cider vinegar
• dijon mustard

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
2. 2 Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
3. 3 In a bowl, mix the molasses, vinegar, and mustard.
4. 4 Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

By Jane Baier Warren

Ingredients

• ✓ molasses
• cilantro
• hot pepper relish
• garlic
• olive oil
• onion powder
• cayenne pepper
• salmon

Instructions

1. 1 Combine cilantro, molasses, relish, garlic, olive oil, onion powder, and cayenne pepper in a blender and blend until smooth.
2. 2 Place salmon in a shallow glass baking dish and coat with the molasses mixture. Cover and refrigerate 15 minutes. Turn salmon over and refrigerate 15 minutes more.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Uncover baking dish and turn salmon skin-side down in the baking dish.
4. 4 Bake in the preheated oven, uncovered, until fish flakes easily with a fork and the internal temperature reaches 145 degrees F (63 degrees C), about 20 minutes.

By Chef Mo

Ingredients

• ✓ molasses
• black bean
• bacon drippings
• onion
• liquid smoke
• brown sugar
• jalapeno pepper

Instructions

1. 1 Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
2. 2 Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

By ReneeW

Ingredients

• ✓ molasses
• pork rib
• honey
• ketchup
• barbecue sauce

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish.
3. 3 Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce.
4. 4 Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.

By Larry Aman

Ingredients

• ✓ molasses
• camembert cheese
• orange juice
• apple
• pecan
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Use a sharp knife to remove the top rind from the Camembert; leave the rind on the sides and bottom. Place the cheese, cut-side up, in a baking dish just larger than the cheese, or in a Brie baker.
3. 3 Combine orange juice, apples, pecans, brown sugar, molasses, and cinnamon in a small microwave-safe dish and heat for in the microwave for 1 minute. Spread evenly over the top of the Camembert.
4. 4 Bake on the center rack of the preheated oven until gooey and soft in the middle, 15 to 20 minutes; do not overcook as it will turn buttery. Serve warm.

By KCinAZ Cooks

Ingredients

• ✓ molasses
• navy bean
• water
• brown sugar
• salt
• mustard
• black pepper
• salt pork
• onion

Instructions

1. 1 Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and transfer beans to a pot; add enough water to cover beans.
2. 2 Bring water to a boil, reduce heat, cover pot, and simmer until beans are slightly tender, about 1 hour.
3. 3 Mix 4 cups water, molasses, brown sugar, salt, mustard, and pepper together in a bowl until smooth.
4. 4 Mix beans, salt pork, and onion together in a slow cooker. Add molasses mixture and more water to cover beans if needed; stir well.
5. 5 Cook on Low for 8 to 10 hours.

By Sandy Lafleur

Ingredients

• ✓ molasses
• habanero pepper
• pineapple
• balsamic vinegar
• garlic powder
• onion powder
• worcestershire sauce
• liquid smoke

Instructions

1. 1 Blend habanero peppers and pineapple in a blender or food processor until smooth; pour into a saucepan. Add balsamic vinegar, molasses, garlic powder, onion powder, Worcestershire sauce, and liquid smoke flavoring; stir well.
2. 2 Simmer sauce until it reaches the desired consistency, 20 to 30 minutes.

By Audrey J Ross

Ingredients

• ✓ molasses
• ketchup
• mustard
• baked bean
• pork
• salt
• black pepper
• bacon
• green bell pepper
• ground beef

Instructions

1. 1 In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper.
2. 2 Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker.
3. 3 Cover, and cook on High setting for 1 hour.

By DKUNESCH

Ingredients

• ✓ molasses
• brown sugar
• honey
• orange juice
• dijon mustard
• shank ham

Instructions

1. 1 Blend brown sugar, honey, molasses, orange juice, and mustard together in a saucepan over medium-low heat until thickened, about 45 minutes. Remove from heat. Let glaze sit until flavors blend, 8 hours to overnight.
2. 2 Preheat oven to 225 degrees F (110 degrees C). Place ham in a roasting pan.
3. 3 Bake in the preheated oven, checking occasionally, about 10 hours. If ham begins to darken at that point, cover with aluminum foil. Continue baking, about 2 hours more.
4. 4 Increase oven temperature to 275 degrees F (135 degrees C). Bake, coating ham thoroughly with the glaze mixture every 30 minutes, about 2 hours more. Remove from the oven and let stand 15 to 20 minutes before slicing. Serve any remaining glaze with ham, if desired.

By Bohunk

Ingredients

• ✓ molasses
• water
• cornmeal
• baking soda
• margarine
• salt
• water
• water
• active dry yeast
• bread flour

Instructions

1. 1 Place boiling water into a large mixing bowl. Stir cornmeal slowly into boiling water to make mush, stirring constantly to eliminate large lumps. Add baking soda to molasses, and beat until light and foamy. Add molasses mixture to cornmeal mixture. Mix in butter or margarine and salt. Stir in cold water to make mixture lukewarm. Dissolve yeast in 1/4 cup warm water, and add to cornmeal mixture. Gradually add flour.
2. 2 Turn dough out onto a lightly floured surface, and knead until smooth. Place in a large greased bowl. Grease the top of the dough. Cover with a damp cloth, and allow to rise until doubled.
3. 3 Punch down dough, and divide into 6 parts. Shape 4 parts into loaves, and place in 9 x 5 inch loaf pans. Use the remaining dough to make into 2 dozen rolls. Allow to rise until doubled.
4. 4 Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until brown.

By Ruth

Ingredients

• ✓ molasses
• chicken breast
• barbecue sauce
• honey
• brown sugar
• cilantro
• pizza crust
• gouda cheese
• red onion

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
2. 2 Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

By NIVOLA

Ingredients

• ✓ molasses
• cooking spray
• butter
• salmon fillet
• greek seasoning
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
2. 2 Stir butter and molasses together in a small bowl.
3. 3 Lay salmon, skin-side down, on the prepared baking sheet. Spread butter mixture evenly over the salmon. Sprinkle with Greek seasoning and drizzle with ½ of the lemon juice.
4. 4 Roast in the preheated oven until salmon flakes easily with a fork, 17 to 20 minutes.
5. 5 Sprinkle with remaining lemon juice and serve.

By Nicole McLaughlin

Ingredients

• ✓ molasses
• water
• milk powder
• vegetable oil
• honey
• salt
• whole wheat flour
• bread flour
• bran cereal
• active dry yeast

Instructions

1. 1 Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.

By Jennifer

Ingredients

• ✓ molasses
• bacon drippings
• pork sparerib
• garlic salt
• black pepper
• mustard
• soy sauce
• vinegar
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
3. 3 In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
4. 4 Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
5. 5 Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).

By Kris

Ingredients

• ✓ molasses
• soy sauce
• garlic
• brown sugar
• honey
• garlic salt
• chicken wing

Instructions

1. 1 Whisk soy sauce, minced garlic, molasses, brown sugar, honey, and 1 pinch garlic salt together in a large bowl; pour 3/4 marinade into a resealable plastic freezer bag. Add wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate wings in the refrigerator for 5 to 6 hours. Cover the bowl of remaining unused marinade with plastic wrap; refrigerate.
2. 2 Remove wings and bowl of unused marinade from the refrigerator 1 hour before baking.
3. 3 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil; top with an oiled rack about 1/2-inch above surface of the foil.
4. 4 Remove wings from marinade, shaking off excess. Discard used marinade. Place wings on the rack, spaced about 1/2-inch apart.
5. 5 Bake in the preheated oven for 20 minutes. Baste wings with unused marinade. Repeat, baking and basting twice more, every 20 minutes, for a total of 1 hour. Flip wings and baste; bake 30 minutes more. Flip wings and sprinkle with garlic salt. Increase the oven temperature to 350 degrees F (175 degrees C). Continue baking 15 minutes more.

By buckster

Ingredients

• ✓ molasses
• water
• kosher salt
• clove
• water
• pork chop
• vegetable oil

Instructions

1. 1 Combine boiling water, salt, molasses, and cloves in a large container, stirring until salt and molasses are dissolved. Cool to room temperature.
2. 2 Stir cold water into molasses brine to combine.
3. 3 Submerge pork chops completely in molasses brine. Cover container and refrigerate for 6 hours.
4. 4 Remove pork chops from brine; pat dry with paper towels. Lightly oil each chop. Discard brine.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Cook pork chops on the hottest part of the preheated grill until both sides of each chop is browned, 2 to 3 minutes. Transfer chops to the medium-high part of the grill; cook until slightly pink in centers, 6 to 8 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By John Mitzewich

Ingredients

• ✓ molasses
• water
• bread flour
• butter
• milk powder
• active dry yeast
• salt

Instructions

1. 1 Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
2. 2 If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
3. 3 To bake conventionally, grease a 9x5-inch loaf pan. Remove dough from the bread machine pan after the Dough cycle has been completed. Shape into a loaf, and place in the prepared pan. Let rise until doubled.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven until top is golden brown, about 40 minutes. Carefully tip loaf out of pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

By Julie

Ingredients

• ✓ molasses
• great northern bean
• salt pork
• onion
• black pepper
• hot mustard
• butter

Instructions

1. 1 The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
2. 2 Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
3. 3 When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
4. 4 Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
5. 5 Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!

By HJARVEYGEE

Ingredients

• ✓ molasses
• rolled oat
• buttermilk
• whole wheat flour
• all-purpose flour
• salt
• baking soda
• cream of tartar

Instructions

1. 1 Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
2. 2 Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
3. 3 Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
4. 4 Cut dough in half; pat each half into a 6-inch round loaf.
5. 5 Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
6. 6 Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
7. 7 Preheat oven to 400 degrees F (200 degrees C).
8. 8 Place loaves on an ungreased baking sheet.
9. 9 Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
10. 10 Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

By Dana Kee

Ingredients

• ✓ molasses
• peanut oil
• firm tofu
• broccoli
• red bell pepper
• mushroom
• peanut butter
• water
• vinegar
• soy sauce
• cayenne pepper

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Sauté tofu, broccoli, bell pepper, and mushrooms for 5 minutes.
2. 2 Combine peanut butter, hot water, vinegar, soy sauce, molasses, and cayenne pepper in a small bowl. Pour over vegetables and tofu. Simmer until vegetables are tender-crisp, 3 to 5 minutes.

By Anne Buchanan

Ingredients

• ✓ molasses
• brown sugar
• brown mustard
• bourbon
• ginger
• cinnamon
• clove
• black pepper

Instructions

1. 1 Place brown sugar, molasses, mustard, bourbon, ginger, cinnamon, cloves, and black pepper in a mixing bowl and stir until sugar has dissolved.

By Shawnee1756

Ingredients

• ✓ molasses
• navy bean
• water
• dashi kombu
• onion
• white vinegar
• mustard
• ketchup
• brown sugar
• black pepper
• water
• liquid smoke flavoring

Instructions

1. 1 Combine beans in a large bowl with enough water to cover by 1 inch. Soak overnight.
2. 2 Drain beans the next day and place in a pot with 1 quart fresh water and kombu. Bring to a boil, cover, and simmer 30 minutes. Drain beans.
3. 3 Place onion in a food processor and puree. Spread puree into the bottom of a slow cooker insert. Add drained beans and enough fresh water to cover.
4. 4 Mix vinegar, dry mustard, ketchup, molasses, brown sugar, and black pepper together in a bowl and stir this mixture into the slow cooker. Cover top with aluminum foil and slow cooker lid.
5. 5 Cook on Low for 4 hours. During cooking, check every 1 to 2 hours to ensure beans are covered with water; add hot water as needed. At 4 hours, transfer 1 cup beans to a bowl and mash. Return mashed beans to the slow cooker. Continue to cook another 6 hours.
6. 6 Stir in liquid smoke before serving.

By Meg

Ingredients

• ✓ molasses
• soy sauce
• sesame oil
• tahini
• balsamic vinegar
• chili oil
• scallion
• soba noodle
• sesame seed

Instructions

1. 1 Bring soy sauce to a boil in a small saucepan over medium-high heat; reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Off heat, stir in molasses.
2. 2 Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a bowl; slowly whisk in soy sauce mixture. Stir in 1/4 cup scallions.
3. 3 Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Immediately drain; rinse thoroughly in cold water.
4. 4 Toss noodles and sauce together; sprinkle remaining 1/4 cup scallions and sesame seeds on top. Refrigerate until cold, at least 30 minutes.

By NutritionJunkie

Ingredients

• ✓ molasses
• salt
• white sugar
• turkey drumstick
• white wine
• pomegranate molasses
• brown sugar
• balsamic vinegar
• ketchup
• worcestershire sauce
• sage
• thyme

Instructions

1. 1 Place salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse turkey legs in brine, and seal the bag. Refrigerate for at least 2 hours to brine.
2. 2 In a saucepan, stir together white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup, and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt, and pepper if desired.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Remove turkey legs from brine and pat dry with paper towels. Discard brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry turkey, frequently turning until browned on all sides. Place the pan with turkey into the oven.
4. 4 Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of remaining thyme and sage, and spoon some of sauce onto legs to coat. Return to the oven for an additional 30 minutes.
5. 5 Repeat seasoning and baste with sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.

By Scott Simmons

Ingredients

• ✓ molasses
• olive oil
• onion
• pork butt roast
• olive oil
• onion
• garlic
• red pepper flakes
• tomato paste
• brown sugar
• worcestershire sauce
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Pour 1 teaspoon olive oil into a slow cooker and arrange sliced onion over oil. Place pork roast over onion.
2. 2 Cook on Low until pork is very tender, 8 to 9 hours. Transfer roast to a platter and discard onion and liquid. Shred pork with two forks.
3. 3 Heat remaining 2 tablespoons olive oil in a stock pot over medium heat; cook and stir chopped onion, garlic, and red pepper flakes until onion is translucent, about 5 minutes. Add shredded pork, tomato paste, molasses, brown sugar, Worcestershire sauce, balsamic vinegar, salt, and black pepper; stir well. Cover and simmer until sauce is thickened, stirring occasionally, about 30 minutes.

By Krystal

Ingredients

• ✓ molasses
• chocolate syrup
• tomato
• onion soup
• kidney bean
• beef broth
• chili powder
• raisin
• ground beef
• salt
• black pepper
• tomato vegetable juice
• cola-flavored carbonated beverage

Instructions

1. 1 Combine chocolate syrup, tomatoes, French onion soup, kidney beans, beef broth, chili powder, molasses and raisins in a large stock pot and simmer.
2. 2 Meanwhile brown the ground beef, in a medium saute pan, over medium-high heat. Once browned, drain grease and add salt and pepper.
3. 3 Add browned beef, tomato juice and cola flavored carbonated beverage to soup mixture and simmer for an hour.

By Amy Brolsma

Ingredients

• ✓ molasses
• brown sugar
• butter
• rum
• mustard
• cider vinegar
• salt
• pepper

Instructions

1. 1 Combine brown sugar, butter, rum, molasses, mustard, and cider vinegar in a large saucepan over medium heat. Bring to a boil, and reduce heat to low. Simmer, stirring constantly, until sugar has melted and the glaze has thickened, about 8 minutes. Season to taste with salt and pepper.

By Annette Valentin

Ingredients

• ✓ molasses
• ground beef
• bacon
• onion
• baked bean
• pork
• kidney bean
• great northern bean
• ketchup
• brown sugar
• salt
• mustard powder
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a Dutch oven over medium heat. Use a large pot or saucepan if you do not have a Dutch oven. Add the beef, bacon and onion. Cook and stir until beef is evenly browned and crumbled. Drain off grease.
3. 3 Stir in the baked beans, kidney beans and Great Northern beans. Combine the ketchup, brown sugar, salt, mustard powder, vinegar and molasses; stir into the beans. If you are not using a Dutch oven, transfer to a casserole dish.
4. 4 Bake for 1 1/2 hours in the preheated oven.

By Jackie E

Ingredients

• ✓ molasses
• ketchup
• pineapple juice
• dark rum
• mustard
• garlic
• salt
• pepper
• chicken thigh

Instructions

1. 1 To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
2. 2 Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
5. 5 Preheat oven to broil.
6. 6 Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

By Lesley Prince

Ingredients

• ✓ molasses
• water
• cornmeal
• butter
• active dry yeast
• water
• all-purpose flour
• salt

Instructions

1. 1 Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
2. 2 In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3. 3 In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7. 7 Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

By Behr