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 favorite for morning toast with gobs of melting butter.
Recipe is for 2 x 1 1/2 pound loves
Author: Barry C. Parsons
Ingredients
1/2 cup lukewarm water1 tbsp white sugar
1 envelope dry yeast (or 2 tsp total)
4 cups all purpose flour
3/4 cup lukewarm milk
1/2 cup molasses
1/2 tsp salt
1/3 cup melted butter
1 beaten egg
2 cups raisins
Crisco lard (when your greasing the pans)
Items you will need
Mixing bowlsElectric Mixer that had a dough setting or a set of strong arms
2 bread loaf pans
Tea Towels
Directions
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, stir together, about half 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 2 medium loaf pans. 9 x 5 inches at the top or similar dimensions. Divide the dough into 6 equal portions. Form each portion into a ball.
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 45 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.
Please Note
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.
Comments and suggestions are ALWAYS welcome.
