For a richer flavor, try using brown sugar instead of white sugar. If you don't have shortening, butter or vegetable oil can be used as a substitute. Ensure your yeast is fresh for optimal results. Expired yeast may not allow the bread to rise properly. Consider soaking the raisins in warm water or rum for about 30 minutes before adding them to the dough. This plumps them up and adds extra moisture and flavor to the bread. If you want a softer crust, brush the tops of the loaves with melted butter immediately after baking. This adds richness and keeps the crust tender.
Methodist or Wesleyan Bread
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PREP TIME45 mins
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COOK TIME1 hrs
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TOTAL TIME4 hrs 45 mins
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SERVING32 People
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VIEWS15
An old-fashioned molasses-raisin bread, reminiscent of Newfoundland kitchens, offering a comforting taste of tradition. Enhance the flavor with a hint of caraway or a whisper of nutmeg.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Fiber2 g
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Protein5 g
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Saturated Fat1 g
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Sodium296 mg
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Sugar12 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Bloom the Yeast (5-10 minutes): Dissolve 2 teaspoons of sugar in 1 cup of lukewarm water. Sprinkle the yeast over the surface and let it sit until foamy, indicating the yeast is active.
02
Step
5 mins
Combine Wet and Dry Ingredients: In a large bowl, whisk together the molasses, salt, 6 tablespoons of sugar, and melted shortening into the remaining 3 cups of lukewarm water until well combined. Stir in the raisins, flour, and caraway seed.
03
Step
12 mins
Knead the Dough (10-15 minutes): Mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead until smooth and elastic.
04
Step
1 hrs
First Rise (1 hour): Place the dough in a well-oiled bowl, turning to coat. Cover with a clean cloth and let rise in a warm place until doubled in size.
05
Step
1 hrs
Second Rise (1 hour): Punch down the dough to release the air. Allow it to rise again until doubled, about 1 hour.
06
Step
5 mins
Shape the Loaves: Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured surface, punch it down gently, and divide into two equal portions. Shape each portion into a loaf.
07
Step
45 mins
Final Proof: Place the loaves into the prepared pans, cover with a cloth, and let rise until doubled in size.
08
Step
1 hrs
Bake (1 hour): Preheat oven to 375 degrees F (190 degrees C). Bake for 1 hour, or until the loaves are deeply golden brown and sound hollow when tapped on the bottom.
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RECIPE REVIEWS
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Please Rate
Van Bode
Jun 23, 2025The bread didn't rise the first time, but I tried again and it turned out great!
Savannah Boyle
Jun 15, 2025My grandmother used to make this bread, and it brings back so many memories!
Mikayla Hand
Jun 13, 2025I added walnuts for a bit of crunch, and it was delicious!
Madilyn Koss
May 11, 2025This recipe is a keeper! My family loves it.
Terrance Jerde
May 9, 2025The caraway seeds really make this bread special. I wouldn't skip them!