Newfoundland Molasses Raisin Bread

Method11 steps

1. 1

   Step 1: In a small bowl, stir the sugar (2 tablespoon) into the lukewarm water (1 cup) and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.

   Yeast proof · 10 minUses 1 cup lukewarm water · 2 tablespoon white sugar · 16 g dry yeast (two 8 g packets)

2. 2

   Step 2: Combine 3 cups of the approximate flour total with the salt (1 teaspoon) in a large bowl. Stir the activated yeast mixture, then add it with the melted dough butter (3/4 cup), light or fancy molasses (1 cup), lukewarm milk (1 ½ cups) and beaten eggs (2).

   Uses 3 cups of the approximate total flour · 1 teaspoon salt · Activated yeast-water-sugar mixture · 3/4 cup melted butter · 1 cup light or fancy molasses · 1 ½ cups lukewarm milk · 2 beaten eggs

3. 3

   Step 3: Mix the initial mixture slowly for 4–5 minutes until smooth. For an electric mixer, switch from paddle to dough hook and gradually add the remaining flour, using a little more or less than the approximate eight-cup total as needed for soft dough that is not too sticky. If mixing by hand, use step 4 for the remaining flour instead.

   Uses Complete initial three-cup-flour molasses mixture · Remaining flour from about 8 cups total, as needed

4. 4

   Step 4: Hand-mixing alternative only: gradually mix in the remaining flour until a soft dough leaves the bowl’s sides. Skip this additional flour step if the dough was already formed with the mixer in step 3.

   Uses Smooth initial mixture for the hand-mixing route · Remaining flour from about 8 cups total, as needed

5. 5

   Step 5: Add the raisins (3 cups) to the one completed dough, whichever mixing route you chose, and knead until evenly distributed.

   Uses Soft dough from the mixer route · Soft dough from the alternative hand route · 3 cups raisins

6. 6

   Step 6: 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.

   Uses Raisin-enriched complete dough · Extra flour as needed for the kneading surface

7. 7

   Step 7: 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.

   First rise; punch down then rest ten minutes · 120 minUses Hand-kneaded molasses-raisin dough

8. 8

   Step 8: Grease four medium loaf pans, about 9 x 5 inches (23 x 13 cm) at the top. Divide the first-risen, punched and rested dough into twelve equal portions and form each into a ball.

   Uses First-risen dough, punched down and rested · Oil or butter as needed to grease four loaf pans

9. 9

   Step 9: 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.

   Second rise until two inches above pan rims · 180 minUses Twelve shaped dough balls

10. 10

    Step 10: Preheat the oven to 350°F (177°C). Bake 40–50 minutes, depending on the pans, until top and bottom crusts have good colour.

    Bake bread · 50 minUses Four proofed loaf pans, each containing three dough balls

11. 11

    Step 11: Turn the baked loaves onto wire racks to cool. Brush the crusts with separate optional extra melted butter to soften them.

    Uses Four baked molasses-raisin loaves · Extra melted butter to brush the baked crusts, optional