Molasses Raisin Bread
Hearty, moist homemade bread flavored with molasses and packed with raisins—perfect toasted with butter.
Ingredients
- * 2 packets 4½ tsp active‑dry yeast
- * 4 cups warm water divided
- * 8 Tbsp sugar divided 2 + 6
- * 12 cups all‑purpose flour plus up to 3 cups for kneading
- * 3 tsp salt
- * 3 cups raisins soaked & drained
- * 1 cup unsulphured molasses
- * 3 Tbsp melted butter plus for brushing
Instructions
- # Dissolve yeast & 2 tsp sugar in 1 cup warm water; rest 10 min.
- # In huge bowl whisk 3 cups warm water, molasses, butter, remaining 6 Tbsp sugar, salt. Stir in yeast.
- # Add flour & raisins; knead 10 min adding up to 3 cups flour until elastic.
- # Place in greased bowl; rise 2 hr until doubled.
- # Punch, divide into 4 loaves (or 3 big ones). Shape three balls per pan; place in greased 9×5 pans. Rise 1 hr.
- # Bake 325 °F 30–35 min to 195 °F internal. Brush tops with butter.
- # Cool 10 min; remove from pans; cool completely.
Notes
* Swap 50 % flour for whole‑wheat for hearty texture.
* Freeze sliced bread up to 3 months.
* Freeze sliced bread up to 3 months.
