Methodist Or Wesleyan Bread Recipes
METHODIST OR WESLEYAN BREAD
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
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
METHODIST OR WESLEYAN BREAD
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 White Bread
Time 4h45m
Yield 32
Number Of Ingredients 11
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
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