Best Molasses Raisin Bread Recipes

OATMEAL RAISIN MOLASSES BREAD

Steps:

• Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
• Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
• Pour warm water into the reserved sugar in the small cup; add yeast.
• Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
• Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
• Grease 2 bread pans.
• Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.

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.

RAISIN MOLASSES YEAST BREAD

Steps:

• In a large bowl, combine the water and oats; let stand for 30 minutes. Add the molasses, butter and salt. In a small bowl, dissolve yeast in warm water; add to oat mixture. Stir in enough flour to form a soft dough. Stir in raisins and nuts. , Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn out onto a lightly floured surface; divide in half. Shape into two loaves. Place into two greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to a wire rack to cool.

RAISIN BREAD PUDDING WITH APPLE-MOLASSES SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8x8-inch baking dish or oven-proof casserole.
• Spread the bread cubes in the bottom of the baking dish.
• In a medium mixing bowl, beat together eggs, milk, sugar, brown sugar, and vanilla.
• Pour mixture over bread.
• In a small bowl, mix together cinnamon, nutmeg, cloves, and 2 teaspoons of sugar; sprinkle over the top of pudding mixture.
• Bake pudding at 350 degrees for 30-35 minutes or until it is lightly browned and firm.
• To prepare sauce, stir together apple juice, apple butter, apples, raisins, molasses, cinnamon, and nutmeg in a saucepan over low heat.
• Simmer 5-10 minutes or until warm and well blended.
• Serve sauce over warm pudding.

ZUCCHINI MOLASSES RAISIN BREAD

Steps:

• Beat eggs in a large mixing bowl at medium speed until foamy.
• Gradually add sugar, beating well.
• Add oil and beat until blended.
• Add the zucchini, molasses and vanilla, strirring well.
• Combine flour and the next 7 ingredients until blended.
• Add flour mixture to zucchini mixture and stir until well combined.
• Add raisins and stir well.
• Pour batter into 2 greased and floured 9x5x3 inch loafpans.
• Bake at 350* for 55 to 60 minutes or until toothpick inserted in center comes out clean.
• Let cool in pans 10 and then remove from pans and cool completely on wire racks.
• Makes 2 loaves.

MOLASSES RAISIN RYE BREAD

Steps:

• Soak yeast in 1/2 c water 120 degrees.
• Combine yeast,water,raisins,powdered milk,rye flour,honey and caraway seeds.
• Add enough white flour,about 2 c to make batter for sponge.
• Let rise until fluffy. Stir in molasses,oil an salt.
• Add enough addition flour 1 c at a time to make a kneadable dough.
• Divide dough into 3 parts.
• Form into round loaves.Place on greased cookie sheets.Let rise uncovered,for 1 hour in warm place till double in bulk. Bake 375 for 10 minjutes,reduce heat 350 bake 30-35 minutes.
• Cool on wire rack.If you prefer-.
• You may flatten dough and roll tightly,seal ends.And place in greased 9x5 bread pans.

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.