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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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!
You’ll be living la bella vita in no time.
Italian Housekeeping Tricks
The Best Carbonara, According to an Italian
What's New in the Neighborhood
Buttery Sheet Pan Pot Pie
The Hits Keep Coming