Recipe 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."
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2 (.25 ounce) envelopes
active dry yeast
sifted all-purpose flour
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Methodist or Wesleyan Bread
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 246
** Calories from Fat: 19
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