I make bread once in a blue moon, and I've found adding some dark molasses really brings out a sweet, yeasty, earthy flavor. It also adds a really nice color to the loaf. That said - this looks fantastic! Thanks for sharing the recipe, too; maybe I'll make some with dinner tonight...
A great idea! How much molasses would you recommend throwing into a loaf with three cups of four?
It's up to taste, really! When using milk, I'll go up to half a cup to keep the flavor at the forefront, but I'd probably drop it to a quarter or a third of a cup when mixing with water. I like it to be present and bold, but not overwhelming. I'm also uncertain as to how it may alter the consistency of the dough. Perhaps try a third of a cup and experiment from there? That said, I'd like to know how it turns out if you do! Since you appear to be a natural, I'm betting further baking adventures will end just as wonderfully as this one did. :)
Using milk is a wonderful idea. I'll start a loaf tonight with some milk (that is if we have some haha) and I'll let you know how that goes.