* Exported from MasterCook *
Bread, Newfoundland Molasses Raisin
Recipe By :Barry C. Parsons
Serving Size : 48 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Holidays Posted
Amount Measure Ingredient -- Preparation Method
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1 cup lukewarm water
2 tbsp white sugar
4 tsp active dry yeast
8 cups all-purpose flour -- approximately
1 1/2 cups lukewarm milk
1 cup molasses
1 tsp salt
3/4 cup melted butter
2 beaten eggs
3 cups raisins
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. This bread is fantastic
warm, straight out of the oven and makes the absolute best toast ever!
Prep: 30 mins
Cook: 50 mins
Total: 1:20
Makes: four 1 1/2 lb loaves
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, add it to the flour and salt mixture 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 to 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 to 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" 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" above the
rim of the pan, about 2 to 3 hours depending on room temperature.
Molasses bread generally takes quite a bit longer to rise/proof than
white bread.
Bake at 350F for 40 to 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.
Recipe Notes: For those who are familiar with making your own bread,
you should be aware that the rising time for this bread is generally
quite a bit longer than other breads. The times quoted here are just
guidelines and will vary considerably depending on room temperature.
The most important rising is in the pans; just make sure that the
dough rises at least a couple of inches above the bread pans before
baking the bread.
Total time noted in the recipe does not include rising times. Allow
severl hours in addition.
S(Internet address):
"https://www.rockrecipes.com/newfoundland-molasses-raisin-bread/";
Yield:
"4 1 1/2 lb loaves"
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Per Serving (excluding unknown items): 157 Calories; 4g Fat (20.3%
calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 85mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0721