Old Fashioned Molasses Raisin Bread

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  • 1 tsp yeast, dry
  • 1 tsp sugar, (5 ml)
  • 1/2 cup(s) water, lukewarm, (120 ml)
  • 3/4 cup(s) low-fat milk, (1%),(175 ml)
  • 1/4 cup(s) molasses, (60 ml)
  • 1 Tbsp light butter, melted
  • 1 tsp ground cinnamon, (5 ml)
  • 1/2 tsp table salt, (2 ml)
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 3 cup(s) all-purpose flour, plus extra for flouring work surface, (720 ml)
  • 1 cup(s) raisins, (240 ml)
  • 1 spray(s) cooking spray

In a bowl, dissolve yeast and sugar in lukewarm water. Let stand 10 minutes, until yeast is bubbly. Stir in milk, molasses, butter, cinnamon, salt, nutmeg, and cloves. Stir in 3 cups (750 mL) of the flour and mix and stir until blended. Knead in raisins.

Transfer dough to a flat surface and knead for 10 minutes, until dough is smooth.

Coat a large bowl with cooking spray. Place dough in bowl and turn to coat. Place bowl in a warm place, cover with a kitchen towel and let rise 2 hours. Punch dough down with your fist.

Coat a 9-inch loaf pan with cooking spray. Press dough into prepared pan, cover with kitchen towel and let rise again until doubled in bulk, about 1 to 2 hours.

Preheat oven to 375°o (190° C). Bake loaf 40 minutes, until browned and hollow-sounding when tapped. Cool 10 minutes in pan. Transfer to a wire rack to cool completely.

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