-
1
Preheat your oven to the lowest temperature possible, between 170 - 200u00b0F.
-
2
Add molasses to the warm milk; stir to dissolve; add yeast; stir and set aside for 5 minutes.
-
3
Whisk together the dry ingredients; set aside. Add egg and egg whites and egg to the large bowl of your mixer until it reaches a frothy, creamy consistency, approximately 2 minutes on No. 10 speed (high).
-
4
Add the oil, vinegar and yeast mixture to the eggs and blend on No. 2 speed (low) for a short time.
-
5
Add dry ingredients all at once and blend on medium speed for 3 minutes.
-
6
Grease or spray oil a 9x5-inch loaf pan.
-
7
Add dough batter to prepared pan and pat with a little cold water using a rubber spatula and distribute dough evenly. Add drops of water, about 12 or more, to the top of the bread and with a wet, clean, spatula smooth out the top.
-
8
If adding seeds to the top, sprinkle them over the dough. Dip your fingers in water and gently pat the seeds into the dough.
-
9
Turn the oven off and place the bread on the center rack. Leave the door open about 30 - 60 seconds to allow some of the heat to escape. During the rising process, leave the door cracked open approximately 6-inches. Allow the dough to rise until it is about 1/2-inch over the top of the pan, about 30 - 40 minutes. If you are not pressed for time, do not rise it in the oven, but a slow rise, in a warm environment, about 80u00b0F. This may prevent that mushroom affect on the top (or lessen the baking powder to 1/8 teaspoon).
-
10
If using the oven for rising, remove the pan from the oven and preheat the oven to 375u00b0F.
-
11
Place the pan on the center of the rack, in the center of the oven and bake for about 1 hour. Tent the bread with foil (I use Martha Wrap - parchment lined foil to avoid aluminum from seeping into the bread) after 10 minutes of baking. Be sure to tent, lapping over on all four sides.
-
12
Once baked, your bread should rise about 3-inches above the pan. It will shrink about 1-inch upon cooling. Remove the loaf from the oven
