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Methodist or Wesleyan Bread Recipe

Recipe by: Gordon

"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."

Directions
Ingredients
Nutrition

Directions

Prep45 m
Cook1 h
Ready In4 h 45 m

1Dissolve 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.
2Mix 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.
3Punch down, and allow to rise again until doubled in bulk, another hour.
4Lightly 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.
5Preheat oven to 375 degrees F (190 degrees C).
6Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.