Not my favorite loaf I've made so far, even though the name makes it sound pretty incredible. For being a molasses bread, this loaf has almost no flavor, and it's extremely dense. It does have a good crust and some good color, but other than that its pretty disappointing. After letting it rise the first time, you are supposed to twist the dough before you drop it into the pans. The only problem with this is that the dough just tears apart and doesn't stay twisted, so it just makes the bread look like garbage. So when some bread recipe tells you to twist you bread and this happens, just re-knead it a bit and don't twist it. Braiding is a lot different because you smooth out strands which makes it easier to weave them together.
We're cruising through the wheat breads, but we still have a bit to go. There some pretty crazy loaves down the line that I'm looking forward to that take a couple extra days to prep for. Every bread can't be good, and maybe the molasses Bernard Clayton used back in the 70's was a lot more potent than the ones we can buy in stores today. It'll probably be good sandwich/toast bread, but just on it's own it wasn't the best.
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