Molasses raisin bread
A dark yeast loaf made with molasses and a heavy hand of raisins.
Makes four loaves · About an hour and twenty minutes, plus two risings
What you need
- 1 cup lukewarm water
- 2 tbsp white sugar
- 2 envelopes dry yeast
- 1 tsp salt
- 8 cups all purpose flour, about
- 1 1/2 cups lukewarm milk
- 1 cup molasses
- 3/4 cup melted butter
- 2 beaten eggs
- 3 cups raisins
How it's done
- 1. Stir the sugar into the lukewarm water, sprinkle the yeast over it, and leave it to proof.
- 2. In a large bowl, stir together three cups of the flour, the milk, molasses, melted butter, eggs and salt, then add the proofed yeast.
- 3. Mix four or five minutes, then work in the rest of the flour gradually until you have a soft dough that pulls away from the bowl.
- 4. Add the raisins and knead until they are through it evenly.
- 5. Turn out on a floured board and knead until smooth and elastic.
- 6. Cover with a damp cloth and let it rise until doubled.
- 7. Divide into twelve balls, three to each greased loaf pan, cover, and let them rise again.
- 8. Bake at 350°F for forty to fifty minutes, until the loaves sound hollow.
Where to get a feed
Sold at bake sales, church suppers and small bakeries. Best the day it is made; toasted after that.
