Methodist or Wesleyan Bread

Name: Methodist or Wesleyan Bread
Ingredients: 2 teaspoons white sugar; 1 cup lukewarm water; 2 (.25 ounce) envelopes active dry yeast; 3/4 cup molasses; 4 teaspoons salt; 6 tablespoons white sugar; 1/4 cup shortening, melted; 3 cups lukewarm water; 2 cups raisins; 12 cups sifted all-purpose flour; 2 teaspoons caraway seed

11 ingredients

13 steps

Ingredients

2 teaspoons white sugar
1 cup lukewarm water
2 (.25 ounce) envelopes active dry yeast
3/4 cup molasses
4 teaspoons salt
6 tablespoons white sugar
1/4 cup shortening, melted
3 cups lukewarm water
2 cups raisins
12 cups sifted all-purpose flour
2 teaspoons caraway seed

Directions

1

Dissolve 2 teaspoons of sugar in 1 cup of water.
2

Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes.
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

Add the raisins, flour, and caraway seed.
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

Place into a well oiled bowl, and brush the top with a little melted shortening.
7

Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
8

Punch down, and allow to rise again until doubled in bulk, another hour.
9

Lightly grease two 9x5 inch loaf pans.
10

Place the dough on a lightly floured work surface, punch down, then form into two loaves.
11

Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
12

Preheat oven to 375 degrees F (190 degrees C).
13

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