Methodist or Wesleyan Bread |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 2 |
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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 |
3/4 cup molasses |
4 teaspoons salt |
6 tablespoons white sugar |
1/4 cup shortening, melted |
3 cups lukewarm water |
2 cups raisins |
12 cups sifted all-purpose flour |
2 teaspoons caraway seed |
Directions:
1. 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.
2. 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.
3. Punch down, and allow to rise again until doubled in bulk, another hour.
4. 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.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.
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