Description
This molasses-raisin bread is an old favorite from Newfoundland. If you do not care for caraway seed, you may substitute 1/4 teaspoon of ground nutmeg.
Ingredients
- 2 teaspoons white sugar
- 1 cup lukewarm water
- 2 (.25 ounce) envelopes active dry yeast
- ¾ cup molasses
- 4 teaspoons salt
- 6 tablespoons white sugar
- ¼ cup shortening, melted
- 3 cups lukewarm water
- 2 cups raisins
- 12 cups sifted all-purpose flour
- 2 teaspoons caraway seed
Instructions
- 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 9×5 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.
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 4 hrs 45 mins
Servings: 32