Newfoundland Molasses Raisin Bread Recipes

METHODIST OR WESLEYAN BREAD

Steps:

• Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
• Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
• Punch down, and allow to rise again until doubled in bulk, another hour.
• Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.

MOLASSES GOLDEN RAISIN BREAD

Steps:

• Add all the ingredients except the raisins to the breadmaker and run on the dough cycle, for my breadmaker this is the order given and the dough cycle lasts 90 minutes. Note: I like to mix the warm water, milk and molasses and "proof" the yeast in it for about 10 minutes before adding the remaining ingredients.
• When the dough cycle has finished start it again, and add the raisins, let it run for 5 to 10 minutes to mix all the raisins in and then stop it.
• Make dough into a smooth loaf and place in a greased 9" x 5" loaf pan.
• Cover with plastic wrap and let raise until doubled.
• Bake in a preheated 350F oven about 35-45 minutes, loaf should be golden and sound hollow when tapped.

MOLASSES RAISIN BREAD

Steps:

• Grease 3 loaf pans with margarine.
• Dissolve yeast in 1 cup lukewarm water in a large bowl and add 2 tsp sugar.Let sit for about 5 minutes.
• To the yeast mixture,add remaining water(3 cups), 3/4 cup molasses, 1/4 cup melted margarine,vanilla,cinnamon,1 tbsp salt and remaining 1/2 cup sugar(minus the 2 tsp).Mix until smooth.
• Add the 12 cups of flour mixing after each addition. Add the 2 1/2 cups of raisins. Place dough onto a lightly floured surface. (I just do the kneading in the bowl itself).
• Knead the dough until it is smooth and elastic (about 12-15 minutes).
• Keeping the dough warm, grease a large mixing bowl with margarine. Place the dough in the bowl. Cover the bowl with saran wrap or a dish towel and let the dough rise in a warm place until it doubles in size (about an hour) (After an hour, if you touch the dough, the indentation should remain. At that point you know it has risen enough).
• Punch down the dough and divide it into three even parts. Take each part and divide it into thirds. Shape each of the nine pieces of dough into a ball, folding the edges in under. Place three of the balls in each of the 3 pans. Let rise until doubled, about 1 hour.
• Heat oven to 375° F.Place the pans on the lower rack. Bake until loaves are golden brown, about 60 minutes (it only took mine 30 minutes in a convection oven). Remove bread from pans and brush the tops with margarine. Place on wire racks to cool.
• Cooking time does not include rising time.