Raisin and Molasses Bread recipe
information
This raisin bread is moist and chewy with a good, crisp top crust.
ingredients
25 g (1 oz) fresh or dried yeast (1 oz cake compressed yeast or 1 tbls dried yeast granules)
45 ml (3 tbls plus 1 tsp (5 ml) (blackstrap) molasses
2/3 cup (150 ml) 1/4 pt warm water
4 cup (450 g) 1 lb wholemeal flour
2 tsp (10 ml) sea salt
4 tbsp (50 g) 2 oz butter
3/4 cup (175 g) 6 oz muscatel (seeded) raisins
2/3 cup (150 ml) 1/4 pt milk
little extra butter for greasing
one 5 cup (900 g) 2 lb loaf tin (bread pan)
45 ml (3 tbls plus 1 tsp (5 ml) (blackstrap) molasses
2/3 cup (150 ml) 1/4 pt warm water
4 cup (450 g) 1 lb wholemeal flour
2 tsp (10 ml) sea salt
4 tbsp (50 g) 2 oz butter
3/4 cup (175 g) 6 oz muscatel (seeded) raisins
2/3 cup (150 ml) 1/4 pt milk
little extra butter for greasing
one 5 cup (900 g) 2 lb loaf tin (bread pan)
method
1. If you are using fresh (compressed) yeast, cream it with the 5 ml (1 tsp) molasses and" water; leave it no more than 5 minutes.
2. If using dried yeast, dissolve the molasses in the water and sprinkle the yeast on top.
3. Leave the yeast in a warm place to froth for about 10 minutes.
4. Put the flour and salt into a bowl and rub in the butter.
5. Toss in the raisins with your fingers and make a well in the centre.
6. Put the molasses and milk into a saucepan and warm them gently together until the molasses has melted.
7. Pour the yeast and the milk mixture into the flour and mix everything together to make a moist dough.
8. Turn it out onto a floured worktop and knead it until it is smooth.
9. Return the dough to the bowl and either cover the bowl with a clean cloth or put it onto a large plastic bag.
10. Put the dough into a warm place for 1 hour to double in size.
11. Heat the oven to gas mark 6 (200°C) 400°F.
12. Grease a 900g (2 lb) loaf tin (5-cup bread pan).
13. Knead the dough again and put it into the greased loaf tin (pan).
14. Put it on top of the stove, cover it with a clean cloth and leave it for 15 minutes, or until it has risen 1.5cm (1/2 in) over the edge of the tin.
15. Bake the loaf for 50 minutes and turn it onto a wire rack to cool.
2. If using dried yeast, dissolve the molasses in the water and sprinkle the yeast on top.
3. Leave the yeast in a warm place to froth for about 10 minutes.
4. Put the flour and salt into a bowl and rub in the butter.
5. Toss in the raisins with your fingers and make a well in the centre.
6. Put the molasses and milk into a saucepan and warm them gently together until the molasses has melted.
7. Pour the yeast and the milk mixture into the flour and mix everything together to make a moist dough.
8. Turn it out onto a floured worktop and knead it until it is smooth.
9. Return the dough to the bowl and either cover the bowl with a clean cloth or put it onto a large plastic bag.
10. Put the dough into a warm place for 1 hour to double in size.
11. Heat the oven to gas mark 6 (200°C) 400°F.
12. Grease a 900g (2 lb) loaf tin (5-cup bread pan).
13. Knead the dough again and put it into the greased loaf tin (pan).
14. Put it on top of the stove, cover it with a clean cloth and leave it for 15 minutes, or until it has risen 1.5cm (1/2 in) over the edge of the tin.
15. Bake the loaf for 50 minutes and turn it onto a wire rack to cool.
rate this recipe
more information
  |
  |
  |
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
