For this bread, I used agave syrup instead of the molasses (I had the agave syrup and not the molasses). It made for very nice sandwich bread, I had roast beef and provolone sandwiches for my lunch for a couple days with this bread. The next time I make this bread, I think I’ll replace the molasses with the barley syrup I bought for the next bread I’ll be posting about.
Jan 23 2010
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