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While on vacation we ate a very nice restaurant in the Buffalo Thunder Resort.

What to do

Spectacular views of the breathtaking, high-desert scenery of the Pojoaque Valley serve as your gateway to the extraordinary landscapes of northern New Mexico. Enjoy easy access to skiing, hiking, and fascinating cultural events or just lounge by the pool and enjoy panoramic views of the Sangre de Cristo and Jemez Mountain ranges.

The Red Sage RestaurantRed Sage was a real treat and no this isn’t a paid ad we just enjoyed the good food and service we received why dinning there. We started with a lovely red wine from their wine room.  Federalist was our choice this was a smooth Zinfandel with a lot of fruity full body with a very smooth finish.

 

wine bottle label      Porterhouse Steak

and you know with a good steak you need a equally good wine to pair it with. With a quick web search I found that they have others in their line of wines for tasting.The Federalist Wines // Mixed Reds // 6 Bottles

With the salad course they served a wonderful molasses bread that I knew I would have to recreate when I got home.  I’m sorry I did take the time to send out a photo, but after a day of exploring and fly fishing I wasn’t thinking of photos or blogs just eating.   And to tell the truth I’m not sorry It was so good that we asked the waiter for more and it was gone before our salads arrived.  When I asked the waiter what type of bread it was and if I could get the recipe he said it was molasses and he was unable to give out the recipe. The desert was a great finish as wella rich flourless chocolate cake.  Did I mention it was chocolate and soooo decedent….

If you’re in the U.S. it’s called molasses if you’re in Europe it treacle whatever you call it I say it’s delicious.

 

dsc_3131That’s okay I came home and played around with the ingredient and I think this is pretty close to the original.  Maybe even better!

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Just slice and add a pat of butter and you are set, well maybe 3 or 4 slices if you can’t resist.

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The linen breads are my version of a French linen bag I saw while on vacation.  They were very nice bags but I was to frugal to pay the price they were asking.  So upon returning home I made a trip to the fabric store for linen and made a few of my own at a fraction of the cost I made 6 bags. Yay me! They do a great job at storing the bread and keeping the loaf soft and read to eat for up to a few days.

Whole Wheat Molasses Bread or Rolls

This make 3 large crusty loaves or 36 nice sized rolls

  • 2 Packet active dry yeast
  • 1/2 cup molasses
  • 1 cup warm milk
  • 1 cup warm water
  • 2 eggs
  • 1/4 cup melted butter
  • 1 1/2 teaspoons dry malt powder or 2 Tablespoon malt syrup
  • 3 cups whole wheat flour or white whole wheat
  • 3 to 3 1/2 cup bread flour
  • 1 1/2 teaspoons sea salt or Pink Himalayan salt

Preheat oven to 400° F, Butter 3 read pans (glass, clay or metal), Stand mixer or large bowl.  Combine the water and milk in your mixing bowl add the yeast and molasses mix with a whisk and let proof for 5 minutes.  Add the whole wheat flour, bread flour saving back 1/2 cup, eggs  malt powder, and butter and salt. mix on stir or first setting until the dough starts to come together.  Raise the speed on the mixer to medium mix for 8 to 10 minutes. the dough will start to smack the sides of the bowl if it is still quite wet add a tablespoon of  flour at a time but no more than the extra 1/2 cup.  On the counter top shape the dough into a ball and place in an oiled large bowl turning to cover the entire ball with oil. Cover with plastic wrap and let rise until double in bulk about 1 to 1 1/2 hours.  Turn the risen dough onto a lightly floured counter and divide into 3 equal pieces. One piece at a time flatten each piece to about a 10 by 8 rectangle, roll up the rectangle for the long end pinch the end to seal the roll.  Place the roll in a bread pan and continue with the remaining dough. Brush the tops of the loaves with softened butter and loosely cover with a sheet of plastic wrap until double in size about 45 to 60 minutes.  Bake the loaves for 15 minutes at 400° reduce the heat to 350° for 20 minutes. The loaves will be a beautiful brown and the internal temperature with read 200° on an instant read thermometer. If the temp. isn’t at 200° place back in the oven for 5 to 10 more minutes.  Cool completely slice and serve. If you can resist the warm goodness you have more will power the me.

This bread is great with a pat of butter or jam.  It works wonderfully as a sandwich or toast. And is delightful as a French toast if you have any leftover.

Enjoy

happiness is the smell of fresh baked bread, heaven is getting to eat it too…  me

Lury

 

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