Paradise Bakery's bread? YUMMO! All of them closed in the Los Angeles area and all I remember is that great dark bread! I'm waiting to see if the recipe is something that I can actually make. Remember I'm yeast challenged LOL

sprout, I don't know anything about Paradise Bakery, but I like this bread from Cooking.com, it has whole wheat, oatmeal, molasses. It's yummy and definitely a yeast bread, not a quick bread.

HIGH PROTEIN OAT-WHEAT BREAD

4 to 5 c. bread flour
2 tsp. salt
2 pkg. dry yeast
1 c. water
1/3 c. molasses
1/4 c. butter
1 (8 oz.) carton cream style cottage cheese
2 eggs
1 c. whole wheat flour
1/2 c. rolled oats
1 c. finely chopped nuts

Generously grease 2 (8 x 4) or (9 x 5) inch loaf pans or 2 (8 or 9) round pans. Lightly spoon flour into measuring cup; level. In large bowl, combine 2 cups bread flour, salt and yeast; blend well. In medium saucepan, heat water, molasses, butter and cottage cheese until very warm (120 to 130 degrees).

Add warm liquid and eggs to flour mixture. Blend at low speed with mixer until moistened, beat 3 minutes at medium speed. By hand stir in whole wheat flour, oats, nuts and enough bread flour to form a soft dough.

On floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with a cloth towel. Let rise in warm place until light and doubled in size (about 1 hour).

Punch down dough. Divide dough in half; mold into 2 balls. Cover with inverted bowl; allow to rest on counter 15 minutes. Shape into 2 loaves. Place in prepared pans.

Cover; let rise in warm place until doubled in size. Heat oven to 375 degrees. Bake 35 to 40 minutes until loaves sound hollow when lightly tapped. Remove from pans; cool on a rack.

For soft crusts; brush tops of loaves with melted butter.

Yeah, OK, so I don't make this EXACTLY the same. I use half and half whole wheat and white flour, and I leave out the nuts because I don't care for them in baked goods, I like them by themselves and I always use dark molasses and sometimes use half a cup instead of 1/3 because I like molasses. Sometimes I add cinnamon, cloves and a bit of ginger and it's kind of like the flavor of molasses cookies. LOL Of course, you just knew I'd mess with the recipe, didn't you?

Annie

Sounds good! Sitting here in the middle of no where, I'm not familiar with Paradise Bakery bread. I've made a Better Homes and Gardens recipe for Molasses-Oat Bread, but it doesn't sound like what you had.

Did you check the web sites of different brands of molasses for a recipe?

Once you find a recipe for Molasses Yeast Bread, then just make it into rolls.

You can usually substitute sugar with molasses in your favorite enriched bread recipe (about 1/4 c. molasses per loaf). For additional sweetness there may also be brown sugar in the recipe because molasses isn't as sweet as sugar/honey/agave nectar. Add a butter/molasses glaze to the top after you pop it out of the oven (1 T. butter + 1 t. molasses) - yummmmm.

If you opt for creating your own recipe, I'd focus on adapting a sweet bread recipe. Sweet breads often take longer to rise so you may want to use Osmotolerant Instant Active Dry Yeast. This is a type of yeast that is recommended for use in dough characterized as sweet, salty or low absorption. "The osmosis is the means by which yeast cells absorb oxygen and nutrients and give off enzymes and other substances. This type of yeast is beneficial in certain types of recipes because osmotic tolerance is called for because the amount of available water in these doughs is limited."

Fermipan markets osmotolerant instant active dry yeast as Fermipan Brown and SAF markets osmotolerant instant active dry yeast as SAF Gold.

If you don't have an osmotolerant yeast product, you can add 1/4 t. ascorbic acid powder or 3 t. lemon juice to assist in the rising in a sweet bread recipe. Another trick for sweet dough is to increase the yeast.

-Grainlady