TRADITIONAL NEWFOUNDLAND SWEET MOLASSES RAISIN BREAD
Traditional Newfoundland Sweet Molasses Raisin Bread Hi and Welcome to our website! Sweet Molasses Raisin Bread brings me back to my childhood when my Mom would be baking some for Christmas, I remember the house smelling amazing. Then sitting down by the wood burning stove looking in the oven waiting for the bread to come out. After it was baked my Mom cutting the bread while it was hot and spreading lots of butter and more molasses all over my slice of bread. So Good! Sweet Molasses Raisin Bread fresh from the oven. Our video and recipe is super easy to follow and you won't be disappointed, make yourself a cup of tea and sit back and check out our step by step video tutorial of Traditional Newfoundland Sweet Molasses Raisin Bread. Raisins ???? Then after pick up your ingredients and make this delicious bread. Follow our step by step video to make your fresh homemade bread today. Cut small pieces of dough and put three in a pan. Here in Newfoundland and Labrador we like to fill the bread pan with three buns of dough, this was an old tradition by our elders. Also marking the sign of a cross on the dough after its made was to bless the dough. Three pieces of dough in one pan. I would like to share with you another beautiful recipe and link for: Traditional Newfoundland Christmas Fruit Bread Delicious Christmas Fruit Bread made with mixed dried fruit and braided into a wreath. I will also share with you before you go to my recipe for Sweet Molasses Raisin Bread, and link for our first cookbook released in February 2017 and second cookbook released in October 2020 https://www.bonitaskitchen.com/cookbook Bonita's Kitchen first Cookbook Second cookbook.
Provided by Bonita's Kitchen
Yield 3 loafs
Number Of Ingredients 12
Steps:
- Prep time: 10 minutes, mixing time: 10 minutes, rising time: 2 x 1/2 hour, baking time 30 minutes Method: 1 - Combine in large bowl: 8 cups flour, 1/2 cup brown sugar, sea salt, raisins, cinnamon and ground cloves, mix together. 2 - In another bowl, add dry fast rising or traditional yeast with 1 cup warm water and 1/2 tbsp white sugar, let rise for a five minutes. 3 - In another bowl add 1 cup of warm water and 3/4 cup molasses mix together, then melt 1/4 cup butter in a glass bowl. 4 - When yeast is ready pour over flour mixture in bowl then start adding the warm water, butter, molasses and vanilla mixing all ingredients together with a spoon or kitchen aid until it thickens then keep adding flour to work dough together, add more water if need at this stage ONLY" this will be done with your hand. 5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking sounds of the dough when folding dough inward, keep working dough into a ball. 6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with parchment paper and big towel. "Crossing your bread is optional". 7 - Let rise in a warm place on your counter top until dough rises for 30 minutes then knead it down for a couple of minutes. 8 - Repeat this step letting the dough rise again for another 30 minutes. 9 - After your dough rises " DON'T DEFLATE DOUGH" and cut in pieces forming it inwards into a ball, placing dough in bread pans, place three buns in each pan. 10 - Makes 3 loafs of bread keep covered and in a warm place until bread rises half the size you started with or just 30 minutes. Pre-heat oven at 350 degrees F, bake bread for 30 to 40 minutes or until golden brown or depending on your oven, when bread is baked take out of your pans and place them out on a cooling rack. BAKING TIPS: Sweet bread don't rise the same as white bread and it's a little heavier but ever so good. Grease bread with butter then cover with parchment paper and towel to soften tops. Don't deflate the dough on its last rising because you need the air to stay in dough when folding them into balls. Sweet Molasses & Raisin Bread (One Loaf only) Recipe: Ingredients: 2 3/4 Cups White or Wheat flour. 1 1/2 Tsp yeast 1 1/2 Tsp melted butter, or Margarine Pinch Sea salt 1/4 Cup Brown Sugar 1 Cup warm water. 1/4 Cup molasses and pinch oil in bowl 1/4 Tsp vanilla 1 Tsp cinnamon 1/4 Tsp Ground Cloves 1/2 cup raisins ( more if liked ) 1/2 Tsp White Sugar Method: 1 - Combine in large bowl: 2 1/2 cups flour, brown sugar and salt and raisins, cinnamon, cloves,salt toss together. ( keep 1/4 cup flour to work the dough ) 2 - In another bowl, add dry fast rising yeast with 1/2 cup warm water and 1/2 tsp white sugar, stir together, Let rise for a five minutes. 3 - In another bowl add pinch oil then molasses, in another bowl add butter then melt. 4 - Pour yeast mixture over flour mixture in bowl then start adding the warm water and butter, molasses and vanilla mixing all ingredients together with a spoon or your hand until it thickens then keep adding flour to work dough together,add more water if need. This will be done with your hand. 5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball. 6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with wax paper or parchment paper and a towel. Crossing your bread is optional. 7 - Let rise in a warm place until dough rises for half an hour then knead it down. 8 - Repeat this step letting the dough rise again for another 1/2 hour. 9 - After your dough rises cut in pieces forming it inwards into a ball, then put in your bread pan. Make one loaf. 10 - Makes 1 loaf of bread keep covered and in a warm place until bread rises half the size you started with. FOLLOW BAKING TIME AT THE TIME.
Nutrition Facts :
OLD FASHION MOLASSES BREAD
Old fashioned New England flavor using a bread machine! You can mix the bread in the machine then bake it in the regular oven using your favorite pans, I do.
Provided by Julie
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 15
Number Of Ingredients 7
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
- If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
- To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf pan. Let rise until doubled. Bake at 350 degrees F (175 degrees C) for about 40 minutes.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 6.3 g, Cholesterol 4.3 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 329.3 mg, Sugar 4.6 g
RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
OATMEAL MOLASSES BREAD - NO YEAST QUICK BREAD
This is a dark "quick bread" that is fast and easy to prepare. Because it doesn't use yeast, you don't need to knead it or let it rise. Don't be put off by the long list of instructions. It's just that the recipe is very detailed. I am not a breadmaker and managed this recipe quite successfully. From Cooking Light, October 2002. This was published as part of an article pairing soup recipes with bread recipes. The "partner" for this recipe is Mexican Ham and Bean Soup, which is also delicious. This is also nice spread with a little butter for breakfast.
Provided by Gingernut
Categories Quick Breads
Time 50m
Yield 2 loaves, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine milk, oats, molasses and oil in a bowl.
- Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
- Whisk or sift together flours, sugar, salt, baking powder and baking soda.
- Add wet mixture to dry mixture and stir just until combined.
- Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
- Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
- Make 3, 1/4 inch deep, diagonal cuts across each loaf.
- Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
- Let stand about 15 minutes before slicing to serve.
Nutrition Facts : Calories 501.4, Fat 6.7, SaturatedFat 0.9, Sodium 861.8, Carbohydrate 101.7, Fiber 6, Sugar 26.5, Protein 11.6
MOLASSES GOLDEN RAISIN BREAD
This is an old recipe that I have scaled down for use with a bread machine(to make the dough only). Called Lassy Bread in Newfoundland, it is sweet with molasses and chock full of raisins. Best served warm or toasted with butter. Note: Edited to correct errors - thanks to reviewer
Provided by _Pixie_
Categories Yeast Breads
Time 3h25m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Add all the ingredients except the raisins to the breadmaker and run on the dough cycle, for my breadmaker this is the order given and the dough cycle lasts 90 minutes. Note: I like to mix the warm water, milk and molasses and "proof" the yeast in it for about 10 minutes before adding the remaining ingredients.
- When the dough cycle has finished start it again, and add the raisins, let it run for 5 to 10 minutes to mix all the raisins in and then stop it.
- Make dough into a smooth loaf and place in a greased 9" x 5" loaf pan.
- Cover with plastic wrap and let raise until doubled.
- Bake in a preheated 350F oven about 35-45 minutes, loaf should be golden and sound hollow when tapped.
Nutrition Facts : Calories 194.5, Fat 3.4, SaturatedFat 0.7, Cholesterol 16.9, Sodium 209.6, Carbohydrate 36.7, Fiber 1.5, Sugar 8.9, Protein 4.7
OATMEAL RAISIN MOLASSES BREAD
DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.
Provided by Nadine
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h35m
Yield 16
Number Of Ingredients 10
Steps:
- Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
- Measure 1/4 teaspoon sugar into a small cup and set aside. Pour remaining sugar into the oat mixture and stir. Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
- Pour warm water into the reserved sugar in the small cup; add yeast.
- Pour bread flour atop the oat mixture. Pour yeast mixture over the flour.
- Select Dough setting and press start. Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading. Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
- Grease 2 bread pans.
- Turn dough out onto a lightly floured surface. Punch down dough, but do not knead. Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.
Nutrition Facts : Calories 122 calories, Carbohydrate 26.7 g, Cholesterol 3.8 mg, Fat 1.9 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 164.1 mg, Sugar 17.4 g
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