Alicia Phillips said:I have been given some Sorghum Syrup
What can I use it for?
I am originally from a part of Kentucky where sorghum syrup, collocquially
called sorghum molasses, was a staple in family kitchens. It was often
used
on biscuites and pancakes (sometimes mixed with butter, as one might do in
making honey butter). You can substitute 1:1 for any light molasses. I
always use sorghum as the sweetener in my family's favorite home-baked
bread.
* Exported from MasterCook *
Sweet Oatmeal Bread
Recipe By :"Bread Machine Magic" by Linda Rehberg & Lois Conway
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Breads
Favorites Grains/Nuts
Whole Grain
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups water
3 tablespoons molasses
3 cups bread flour
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
3/4 cup rolled oats
1 1/2 teaspoons active dry yeast
Select light crust setting. When baking is completed, place loaf on wire
rack to cool for 30 minutes before cutting.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 123 Calories; 1g Fat (5.1% calories
from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 203mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fat; 1/2 Other Carbohydrates.
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