Monthly Archives: October 2017

Molasses Raisin Loaf


  • 1 cup lukewarm water
  • 2 tbsp white sugar
  • 2 x 8 gram envelopes dry yeast (or 4 tsp total)
  • 8 cups all purpose flour (approximately)
  • 1 ½ cups lukewarm milk
  • 1 cup molasses
  • 1 tsp salt
  • 3/4 cup melted butter
  • 2 beaten eggs
  • 3 cups raisins
  1. In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.
  2. In a large mixing bowl or the bowl of an electric mixer that has a dough hook, stir together 3 cups of the flour along with the salt.
  3. When the yeast is ready, stir it add it to the flour and salt along with the butter, molasses, warm milk and beaten eggs.
  4. Using a wooden spoon or the regular paddle of your electric mixer, mix slowly for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour than the recipe details to bring your dough to a proper consistency that is not too sticky. This is not unusual.
  5. If not using an electric mixer, keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
  6. Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough.
  7. Turn the dough out onto a flour-dusted counter top or breadboard to knead. Knead the dough for an additional 5-10 minutes by hand.
  8. Place the dough in a large bowl cover the dough with a damp tea towel. Leave it to rest and rise for two hours. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
  9. Grease 4 medium loaf pans. 9 x 5 inches at the top or similar dimensions. Divide the dough into 12 equal portions (about 220 g each). Form each portion into a ball. I use a kitchen scale for this purpose, taking the total weight of the dough and them dividing by 12.
  10. Place 3 balls of dough in each prepared loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2-3 hours depending on room temperature. Molasses bread generally takes quite a bit longer to rise/proof than white bread.
  11. Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The top and bottom crust should have good colour, not too dark.
  12. When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

(The most important rising is in the pans; just make sure that the dough rises at least a couple of inches above the bread pans before baking the bread.)

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