Methodist or Wesleyan Bread Recipe - Allrecipes.com
  • READY IN ABOUT 5 hrs

Methodist or Wesleyan Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr
  • READY IN

    4 hrs 45 mins

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.
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Reviews More Reviews

Aug 06, 2007

This bread is really just delicious. I substituted honey for the sugar, and butter for the shortening and it came out great. You lose the refined sugar and the trans fats that way. It's a really nice, mildly sweet bread that will be great for breakfast-type uses. I also added a little more caraway because this recipe makes FOUR loaves, not two. 12 cups of flour seemed like an awful lot but I diligently followed the recipe, and ended up with a TON of dough. Also, the recipe is missing a key direction: when to add the activated yeast to the other ingredients! I mixed the raisins, flour, and caraway separately. Then I added the yeast to the water/molasses/honey/butter mixture just before adding the flour mixture in parts. So I can recommend doing it that way, because it worked for me!

 

3 Ratings

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Nutrition

  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 51.5 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 296 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Gordon
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