Methodist or Wesleyan Bread recipe

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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

Nutrition Info

246 calories
carbohydrate: 51.5 g
cholesterol: : -
fat: 2.1 g
fiber: 1.7 g
protein: 5.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 295.7 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 loaves

Recipe Note

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.

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