Methodist or Wesleyan Bread

Methodist or Wesleyan Bread

This molasses-raisin bread is an old favorite from Newfoundland.

Ready in: 4 h 45 m

Calories: 246

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
  • Recipe Instructions

    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 9×5 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.

    Directions

    • Prep45 m
    • Cook1 h
    • Ready In4 h 45 m
    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 9×5 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.

      Nutrition Facts

      Per Serving: 246 calories; 2.1 g fat; 51.5 g carbohydrates; 5.3 g protein; 0 mg cholesterol; 296 mg sodium. Full nutrition

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      Methodist or Wesleyan Bread

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