Lammas Raisin Bread Recipes

NEWFOUNDLAND MOLASSES RAISIN BREAD

Steps:

• 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.
• 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. When the yeast is ready, stir it add it to the flour and salt along with the butter, molasses, warm milk and beaten eggs.
• 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.
• If not using an electric mixer, keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
• Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough.
• 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.
• 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.
• Grease 4 medium loaf pans. 9 x 5 inches at the top or similar dimensions. Divide the dough into 12 equal portions. 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.
• 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.
• 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.
• 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.

LAMMAS RAISIN BREAD

Steps:

• Cook the oats in 4 cups boiling water until they are just soft about 5-10 minute
• Stir in honey, salt, and wheat germ.
• Allow to cool to lukewarm.
• Dissolve yeast in 1 cup warm water and stir into oats with 3 cups of the wheat flour.
• Beat this sponge with wooden spoon for a few minutes.
• Cover bowl with tea towel.
• Let rise in warm, draft-free place for 1 hour or until doubled volume.
• Stir down sponge.
• Stir in raisins & remaining 3 cups wheat flour.
• Sprinkle 1 cup white flour over a flat surface and turn the dough out onto it.
• Sprinkle the second cup of white flour on top of the dough and carefully begin kneading.
• Knead for about 10 min or until smooth and elastic.
• Form into ball.
• Put in large, buttered bowl.
• Turn so it is evenly buttered.
• Cover with tea towel and put the dough away to rise for another hour or until doubled in volume.
• Punch down.
• Cut into 4 even parts.
• Form each into a loaf and place in 4 buttered medium-size pans.
• Cover with tea towels.
• Let rise for about ½ hour.
• Bake in preheated oven at 400F for 15 min, then turn heat down to 350F and bake for another 30-40 minute.