This is a common recipe here in Newfoundland. There's nothing like homemade raisin bread. I got this recipe from Newfoundland site. It did not call for cinnamon, but raisin bread is not the same without the cinnamon.The recipe says it makes 3 loaves but I think it could make 4.Making 3 tends to yield large loaves.
Provided by LuuvBunny
Categories Yeast Breads
Time 50m
Yield 3 loaves
Number Of Ingredients 10
Steps:
- Grease 3 loaf pans with margarine.
- Dissolve yeast in 1 cup lukewarm water in a large bowl and add 2 tsp sugar.Let sit for about 5 minutes.
- To the yeast mixture,add remaining water(3 cups), 3/4 cup molasses, 1/4 cup melted margarine,vanilla,cinnamon,1 tbsp salt and remaining 1/2 cup sugar(minus the 2 tsp).Mix until smooth.
- Add the 12 cups of flour mixing after each addition. Add the 2 1/2 cups of raisins. Place dough onto a lightly floured surface. (I just do the kneading in the bowl itself).
- Knead the dough until it is smooth and elastic (about 12-15 minutes).
- Keeping the dough warm, grease a large mixing bowl with margarine. Place the dough in the bowl. Cover the bowl with saran wrap or a dish towel and let the dough rise in a warm place until it doubles in size (about an hour) (After an hour, if you touch the dough, the indentation should remain. At that point you know it has risen enough).
- Punch down the dough and divide it into three even parts. Take each part and divide it into thirds. Shape each of the nine pieces of dough into a ball, folding the edges in under. Place three of the balls in each of the 3 pans. Let rise until doubled, about 1 hour.
- Heat oven to 375° F.Place the pans on the lower rack. Bake until loaves are golden brown, about 60 minutes (it only took mine 30 minutes in a convection oven). Remove bread from pans and brush the tops with margarine. Place on wire racks to cool.
- Cooking time does not include rising time.
Nutrition Facts : Calories 2721.4, Fat 21.1, SaturatedFat 3.5, Sodium 2568.1, Carbohydrate 578.1, Fiber 20.5, Sugar 153.1, Protein 58.6
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Md XABIR
[email protected]This bread is a must-try for any molasses lover.
rayan akreyi
[email protected]I'm thinking of adding some chopped walnuts to this bread next time.
Seif Error
[email protected]I can't wait to try this bread with different types of raisins.
Anastasia Ifeoma
[email protected]This bread is a great way to use up leftover molasses.
Casey Rawiri
[email protected]I'm so glad I found this recipe. It's a keeper!
Maria Brown
[email protected]This bread is so addictive, I can't stop eating it!
Matilda Haroe
[email protected]I love the crispy crust on this bread.
Mothana Aldale
[email protected]This bread is the perfect balance of sweet and savory.
Ali iqbal
[email protected]I've tried other molasses raisin bread recipes, but this one is by far the best.
Maleek Rakeed
[email protected]This bread is so easy to make, even a beginner baker can do it.
Evita Dalmeida
[email protected]I love the way the molasses makes this bread so moist.
Orisa Taohid Taohid
[email protected]This bread is perfect for a cozy fall day.
Philip Manave
[email protected]I'm not usually a fan of molasses, but this bread changed my mind. It's so delicious!
tsegaye melese
[email protected]This is the best molasses raisin bread I've ever had. It's so good, I could eat it every day.
Sammu Khan
[email protected]I made this bread for a potluck and it was a huge success. Everyone loved it!
M Salman
[email protected]This bread is so moist and flavorful. I can't get enough of it!
Luqman Selugo
[email protected]I love the combination of molasses and raisins in this bread. It's a classic flavor combination that never gets old.
Marhia O'Quinn
[email protected]I've made this bread several times now, and it always comes out perfectly. It's so easy to make, and it's always a hit with my family and friends.
Sfiso Dlamini
[email protected]This molasses raisin bread is a delightful treat! The molasses gives it a rich, sweet flavor, and the raisins add a chewy texture. It's perfect for breakfast or a snack.