Molasses Raisin Bread
A dark, lightly sweet yeast bread flavoured with molasses and studded with raisins, baked as a everyday loaf in Newfoundland kitchens.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Loaf pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 4 g
- carbs
- 40 g
- protein
- 5 g
- calories
- 220
Instructions
- 1
Stir the yeast into the warm milk with a pinch of the molasses and let sit 5-10 minutes until foamy.
- 2
In a large bowl combine flour and salt, then add the yeast mixture, remaining molasses and butter.
- 3
Mix and knead for about 8 minutes until smooth and elastic, working in the raisins near the end.
- 4
Place in a greased bowl, cover, and let rise about 1 hour until doubled.
- 5
Punch down, shape into a loaf, and place in a greased loaf pan. Cover and let rise 30-40 minutes.
- 6
Bake at 190C for 35-40 minutes until deep brown and hollow-sounding when tapped.
- 7
Cool in the pan 10 minutes, then turn out onto a rack to cool fully before slicing.
Chef's tips
Toss the raisins in a little flour before kneading them in so they distribute evenly instead of sinking.
Ingredient substitutions
- molasses → dark brown sugar dissolved in warm water, though the flavour will be lighter
Storage
Keeps 4-5 days wrapped at room temperature; freezes well sliced.
Reheating
Toast slices lightly before serving.
Common mistakes to avoid
- •Using milk too hot, which kills the yeast
- •Not letting the dough rise fully, resulting in a dense loaf
Serving suggestions
Cooked Molasses Raisin Bread?
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