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episodes: December 2010 Archives

Molasses Raisin Bread from "The Pure Labrador Cookbook"

Happy Christmas Wammers...thanks to listener L. Palmer


2                pkg                              2            
1 cup         lukewarm water             250 ml
2 tsp         granulated white sugar    10 ml

Dissolve yeast in lukewarm water to which granulated sugar has been added.  Whisk after 5 minutes.

12 cups       all purpose flour              3 L
6 tbsp         granulated sugar             90 ml
3 tsp           salt                               15 ml
3 cups         raisins                          750 ml
3 cups         lukewarm water             750 ml
1 cup           molasses                     250 ml
3 tbsp          melted butter                45 ml

Sift together flour, granulated sugar, salt.  Add raisins.  Set aside.
Combine 3 cups lukewarm water, molasses and melted butter.  Stir in dissolved yeast.  Add dry ingredients and raisins.  Knead for 10 minutes.  
Place in a greased bowl and turn dough over 2 or 3 times to grease the top and prevent a crust from forming.  Cover and let rise until doubled, approximately 2 hours.  Knead dough and divide into 4 or 5 pieces.  Form into loaves.  Place in greased pans and let rise in warm area until doubled, approximately 1 hour.  
Preheat oven to 325F.  
Bake until loaves give a hollow sound when tapped on the bottom, approximately 30 minutes.  Turn out of pans, brush with melted butter while hot.