Methodist or Wesleyan Bread

Directions

1. 1
   Dissolve 2 teaspoons of sugar in 1 cup of water.
2. 2
   Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes.
3. 3
   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.
4. 4
   Add the raisins, flour, and caraway seed.
5. 5
   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.
6. 6
   Place into a well oiled bowl, and brush the top with a little melted shortening.
7. 7
   Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
8. 8
   Punch down, and allow to rise again until doubled in bulk, another hour.
9. 9
   Lightly grease two 9x5 inch loaf pans.
10. 10
    Place the dough on a lightly floured work surface, punch down, then form into two loaves.
11. 11
    Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
12. 12
    Preheat oven to 375 degrees F (190 degrees C).
13. 13
    Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.