I have a question about the ingredient "1 tablespoon regular molasses" on the recipe "Slightly Savory Pan de Higo" from AntoniaJames.
Am I better off getting some regular molasses?
AntoniaJames is a trusted source on Bread/Baking.
Is the dark molasses actually a blackstrap molasses? Even if it's the latter, if you like the bitter notes, go ahead and use it. Or, your suggestion to combine with Lyle's golden syrup would work well, too! And if it's not blackstrap, use it full strength, but use about 1/3 less of it. Have fun!!! ;o) P.S. I'm so glad you want to make this!
Thanks for the speedy response! I have all the ingredients out and ready so I will make it shortly. It is a blackstrap molasses so I think I will mix with Lyle's. It was so delicious when I had Sally's at the Food52 book launch party!
Thanks, HK! I bet the cheese was pretty good, too. ;o)
Absolutely! You and sallycan are both very talented!
Please enter a valid email address.
Well played. You deserve a cookie.
Ever stick a fish in a blender?
Mary Berry’s 1970s Cooking Segments
Watch How to Make Your Own Sprinkles
Give Leftover Pasta a Second, More Flavorful Life
A Bright Purple Game-Changing Dip
Is This How You Solve Seafood Fraud?
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)