NEWFOUNDLAND MOLASSES RAISIN BREAD
A classic Newfoundland recipe that everyone's Mom or Nan made back in the day. It's often enjoyed at the Holidays and is a favourite for morning toast with gobs of melting butter.
Provided by Barry C. Parsons
Time 1h20m
Number Of Ingredients 10
Steps:
- In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.
- In a large mixing bowl or the bowl of an electric mixer that has a dough hook, stir together 3 cups of the flour along with the salt. When the yeast is ready, stir it add it to the flour and salt along with the butter, molasses, warm milk and beaten eggs.
- Using a wooden spoon or the regular paddle of your electric mixer, mix slowly for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour than the recipe details to bring your dough to a proper consistency that is not too sticky. This is not unusual.
- If not using an electric mixer, keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
- Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough.
- Turn the dough out onto a flour-dusted counter top or breadboard to knead. Knead the dough for an additional 5-10 minutes by hand.
- Place the dough in a large bowl cover the dough with a damp tea towel. Leave it to rest and rise for two hours. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
- Grease 4 medium loaf pans. 9 x 5 inches at the top or similar dimensions. Divide the dough into 12 equal portions. Form each portion into a ball. I use a kitchen scale for this purpose, taking the total weight of the dough and them dividing by 12.
- Place 3 balls of dough in each prepared loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2-3 hours depending on room temperature. Molasses bread generally takes quite a bit longer to rise/proof than white bread.
- Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The top and bottom crust should have good colour.
- When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.
Nutrition Facts : ServingSize g
TRADITIONAL NEWFOUNDLAND SWEET MOLASSES RAISIN BREAD
Traditional Newfoundland Sweet Molasses Raisin Bread Hi and Welcome to our website! Sweet Molasses Raisin Bread brings me back to my childhood when my Mom would be baking some for Christmas, I remember the house smelling amazing. Then sitting down by the wood burning stove looking in the oven waiting for the bread to come out. After it was baked my Mom cutting the bread while it was hot and spreading lots of butter and more molasses all over my slice of bread. So Good! Sweet Molasses Raisin Bread fresh from the oven. Our video and recipe is super easy to follow and you won't be disappointed, make yourself a cup of tea and sit back and check out our step by step video tutorial of Traditional Newfoundland Sweet Molasses Raisin Bread. Raisins ???? Then after pick up your ingredients and make this delicious bread. Follow our step by step video to make your fresh homemade bread today. Cut small pieces of dough and put three in a pan. Here in Newfoundland and Labrador we like to fill the bread pan with three buns of dough, this was an old tradition by our elders. Also marking the sign of a cross on the dough after its made was to bless the dough. Three pieces of dough in one pan. I would like to share with you another beautiful recipe and link for: Traditional Newfoundland Christmas Fruit Bread Delicious Christmas Fruit Bread made with mixed dried fruit and braided into a wreath. I will also share with you before you go to my recipe for Sweet Molasses Raisin Bread, and link for our first cookbook released in February 2017 and second cookbook released in October 2020 https://www.bonitaskitchen.com/cookbook Bonita's Kitchen first Cookbook Second cookbook.
Provided by Bonita's Kitchen
Yield 3 loafs
Number Of Ingredients 12
Steps:
- Prep time: 10 minutes, mixing time: 10 minutes, rising time: 2 x 1/2 hour, baking time 30 minutes Method: 1 - Combine in large bowl: 8 cups flour, 1/2 cup brown sugar, sea salt, raisins, cinnamon and ground cloves, mix together. 2 - In another bowl, add dry fast rising or traditional yeast with 1 cup warm water and 1/2 tbsp white sugar, let rise for a five minutes. 3 - In another bowl add 1 cup of warm water and 3/4 cup molasses mix together, then melt 1/4 cup butter in a glass bowl. 4 - When yeast is ready pour over flour mixture in bowl then start adding the warm water, butter, molasses and vanilla mixing all ingredients together with a spoon or kitchen aid until it thickens then keep adding flour to work dough together, add more water if need at this stage ONLY" this will be done with your hand. 5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking sounds of the dough when folding dough inward, keep working dough into a ball. 6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with parchment paper and big towel. "Crossing your bread is optional". 7 - Let rise in a warm place on your counter top until dough rises for 30 minutes then knead it down for a couple of minutes. 8 - Repeat this step letting the dough rise again for another 30 minutes. 9 - After your dough rises " DON'T DEFLATE DOUGH" and cut in pieces forming it inwards into a ball, placing dough in bread pans, place three buns in each pan. 10 - Makes 3 loafs of bread keep covered and in a warm place until bread rises half the size you started with or just 30 minutes. Pre-heat oven at 350 degrees F, bake bread for 30 to 40 minutes or until golden brown or depending on your oven, when bread is baked take out of your pans and place them out on a cooling rack. BAKING TIPS: Sweet bread don't rise the same as white bread and it's a little heavier but ever so good. Grease bread with butter then cover with parchment paper and towel to soften tops. Don't deflate the dough on its last rising because you need the air to stay in dough when folding them into balls. Sweet Molasses & Raisin Bread (One Loaf only) Recipe: Ingredients: 2 3/4 Cups White or Wheat flour. 1 1/2 Tsp yeast 1 1/2 Tsp melted butter, or Margarine Pinch Sea salt 1/4 Cup Brown Sugar 1 Cup warm water. 1/4 Cup molasses and pinch oil in bowl 1/4 Tsp vanilla 1 Tsp cinnamon 1/4 Tsp Ground Cloves 1/2 cup raisins ( more if liked ) 1/2 Tsp White Sugar Method: 1 - Combine in large bowl: 2 1/2 cups flour, brown sugar and salt and raisins, cinnamon, cloves,salt toss together. ( keep 1/4 cup flour to work the dough ) 2 - In another bowl, add dry fast rising yeast with 1/2 cup warm water and 1/2 tsp white sugar, stir together, Let rise for a five minutes. 3 - In another bowl add pinch oil then molasses, in another bowl add butter then melt. 4 - Pour yeast mixture over flour mixture in bowl then start adding the warm water and butter, molasses and vanilla mixing all ingredients together with a spoon or your hand until it thickens then keep adding flour to work dough together,add more water if need. This will be done with your hand. 5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball. 6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with wax paper or parchment paper and a towel. Crossing your bread is optional. 7 - Let rise in a warm place until dough rises for half an hour then knead it down. 8 - Repeat this step letting the dough rise again for another 1/2 hour. 9 - After your dough rises cut in pieces forming it inwards into a ball, then put in your bread pan. Make one loaf. 10 - Makes 1 loaf of bread keep covered and in a warm place until bread rises half the size you started with. FOLLOW BAKING TIME AT THE TIME.
Nutrition Facts :
GRANDMA'S MOLASSES BREAD
"We converted some bread recipes from my husband's grandmother for use in the bread machine," writes Jeannie Thomas, Kokomo, Indiana. "This dark, slightly sweet bread is great toasted."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
MOLASSES GOLDEN RAISIN BREAD
This is an old recipe that I have scaled down for use with a bread machine(to make the dough only). Called Lassy Bread in Newfoundland, it is sweet with molasses and chock full of raisins. Best served warm or toasted with butter. Note: Edited to correct errors - thanks to reviewer
Provided by _Pixie_
Categories Yeast Breads
Time 3h25m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Add all the ingredients except the raisins to the breadmaker and run on the dough cycle, for my breadmaker this is the order given and the dough cycle lasts 90 minutes. Note: I like to mix the warm water, milk and molasses and "proof" the yeast in it for about 10 minutes before adding the remaining ingredients.
- When the dough cycle has finished start it again, and add the raisins, let it run for 5 to 10 minutes to mix all the raisins in and then stop it.
- Make dough into a smooth loaf and place in a greased 9" x 5" loaf pan.
- Cover with plastic wrap and let raise until doubled.
- Bake in a preheated 350F oven about 35-45 minutes, loaf should be golden and sound hollow when tapped.
Nutrition Facts : Calories 194.5, Fat 3.4, SaturatedFat 0.7, Cholesterol 16.9, Sodium 209.6, Carbohydrate 36.7, Fiber 1.5, Sugar 8.9, Protein 4.7
OATMEAL RAISIN MOLASSES BREAD
DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.
Provided by Nadine
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h35m
Yield 16
Number Of Ingredients 10
Steps:
- Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
- Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
- Pour warm water into the reserved sugar in the small cup; add yeast.
- Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
- Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
- Grease 2 bread pans.
- Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.
Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 g
MOLASSES SWEETBREAD
This is my grandmother's recipe for molasses raisin bread from the Maritimes.
Provided by Lisa Hayes
Categories Bread Quick Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
- In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
- Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
- While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
- Once the frosting and cake are both cool, spread the icing on the cake and serve.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 76.6 g, Cholesterol 19.2 mg, Fat 8.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.2 g, Sodium 232.2 mg, Sugar 50.1 g
RAISIN MOLASSES YEAST BREAD
My family loves this bread toasted and topped with butter or jam. It's a different kind of raisin bread because it's not sweet.
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the water and oats; let stand for 30 minutes. Add the molasses, butter and salt. In a small bowl, dissolve yeast in warm water; add to oat mixture. Stir in enough flour to form a soft dough. Stir in raisins and nuts. , Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn out onto a lightly floured surface; divide in half. Shape into two loaves. Place into two greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 54 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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