What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 sorghum syrup bread recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Sorghum Syrup Bread Recipes
What can I make with sorghum syrup?
Use sorghum to top biscuits, cornbread, pancakes, or desserts, or add it to just about any recipe calling for molasses or honey.
How do I bake sorghum bread?
How to Make Sorghum Bread (Step by Step)
- Grease the Pan. Grease an 8″x4″ metal loaf pan.
- Whisk the Dry Ingredients. …
- Add the Wet Ingredients. …
- Transfer the Dough to the Pan. …
- Let the Dough Rise. …
- Preheat the Oven. …
- Bake Until Golden Brown. …
- Let the Loaf Cool Completely Before Slicing.
What does Tangzhong do to bread?
Tangzhong is a cooked gelatinous mixture of liquid and flour. It is used to replace a portion of the flour in the traditional bread recipes. Tangzhong makes the bread softer and stay fresh longer.
How do you make oatmeal molasses bread?
- In a large bowl combine butter, salt, and rolled oats.
- Pour the 2 cups of boiling water over the rolled oats mixture. …
- In a small bowl combine 1 cup of warm water and sugar. …
- Mix in molasses.
- Gradually add flour. …
- Divide dough in half, shape into loaves, and place in two greased loaf pans.
What is sorghum used for in baking?
Sorghum flour: Ground grain sorghum, or sorghum flour, can be used in any number of recipes, especially ones that call for whole wheat flour. Sorghum flour is particularly useful for gluten-free baking, and can be used to make flatbreads, like injera, quick breads, muffins, pasta, and desserts.
Is sorghum syrup the same as sorghum?
Other varieties of sorghum are grown for grain or livestock use, but sweet sorghum has a juicier stalk. Sorghum syrup is made by cooking the juice from the stalk of the plant, evaporating the water and concentrating the sweetness.
Is sorghum better than wheat?
Wheat flour is significantly higher (P <0.05) in calcium, iron, phosphorus, potassium, copper, and manganese compared to sorghum flour and significantly higher (P <0.01) in phosphorus, potassium, and manganese compared to millet flour.
Is sorghum flour good for baking bread?
Sorghum will help to improve the texture of your baked goods. Because it contains 11.8% protein and 8.8% fiber—it will give your breads, rolls and muffins stability and structure. And, many people say sorghum flour tastes a lot like wheat flour.
Can I substitute sorghum flour for all purpose flour?
It can be used as a 1:1 all-purpose flour substitute in just about any recipe, or blended with starches, other gluten-free flours and xanthan gum.
Which is better Yudane or tangzhong?
Both loaves are delicious. The Tangzhong method is more like a brioche, the Yudane method a little lighter. Whilst you have to plan ahead a little for the Udane loaf, it has fewer ingredients and has a lovely flavour. The breads are ideal for sandwiches and will keep fresh for a couple of days.
Why is commercial bread so soft?
Manufacturers have developed enzymes with two main objectives: to make dough hold more gas (making lighter bread) and to make bread stay softer for longer after baking.
Why is Chinese bread so soft?
The key difference lies in the dough’s chemistry: Western-style bread has zero fat – its main [components] are flour, salt and water while Asian-style bread contains 15 per cent fat and 25 per cent sugar to give that soft texture.