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Methodist or Wesleyan Bread

By: Gordon  
"This molasses-raisin bread is an old favorite from Newfoundland. If you do not care for caraway seed, you may substitute 1/4 teaspoon of ground nutmeg."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 22 people have saved this

Prep Time:
45 Min
Cook Time:
1 Hr
Ready In:
4 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 2 loaves
 

Ingredients

  • 2 teaspoons white sugar
  • 1 cup lukewarm water
  • 2 (.25 ounce) envelopes active dry yeast
  • 3/4 cup molasses
  • 4 teaspoons salt
  • 6 tablespoons white sugar
  • 1/4 cup shortening, melted
  • 3 cups lukewarm water
  • 2 cups raisins
  • 12 cups sifted all-purpose flour
  • 2 teaspoons caraway seed

Directions

  1. Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
  2. Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
  3. Punch down, and allow to rise again until doubled in bulk, another hour.
  4. Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 244 | Total Fat: 2.1g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2007 by DannyBoy 
This bread is really just delicious. I substituted honey for the sugar, and butter for the... MORE

 
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