METHODIST OR WESLEYAN BREAD

Methodist or Wesleyan Bread image

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.

Provided by Gordon

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 4h45m

Yield 32

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 246 calories, Carbohydrate 51.5 g, Fat 2.1 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 295.7 mg, Sugar 12.4 g