Methodist or Wesleyan Bread
Recipe information
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Cooking:
45 min.
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Servings per container:
32
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Source:

Ingredients for - Methodist or Wesleyan Bread

1. White sugar - 2 teaspoons
2. Lukewarm water - 1 cup
3. Active dry yeast - 2 (.25 ounce) envelopes
4. Molasses - ¾ cup
5. Salt - 4 teaspoons
6. White sugar - 6 tablespoons
7. Shortening, melted - ¼ cup
8. Lukewarm water - 3 cups
9. Raisins - 2 cups
10. Sifted all-purpose flour - 12 cups
11. Caraway seed - 2 teaspoons

How to cook deliciously - Methodist or Wesleyan Bread

1. Stage

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. Stage

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. Stage

Punch down, and allow to rise again until doubled in bulk, another hour.

4. Stage

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. Stage

Preheat oven to 375 degrees F (190 degrees C).

6. Stage

Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.