Molasses Raisin Bread

Preparation Time:

• Active prep time: 15 minutes
• Rising time: 1 hour (first rise), 30 minutes (second rise)
• Baking time: 35-40 minutes
• Total time: Approximately 2 hours 30 minutes

Intensity Level:

Intermediate This recipe requires some basic bread-making techniques, such as kneading and allowing the dough to rise. However, it’s not overly complicated and yields delicious results.

Yields:

1 loaf (about 8-10 servings)

Ingredients:

• 1 cup warm water (110°F/45°C)
• 2 teaspoons active dry yeast
• 2 tablespoons molasses (unsulfured)
• 2 tablespoons vegetable oil (or melted butter)
• 1/4 cup brown sugar (packed)
• 1 teaspoon salt
• 3 cups all-purpose flour (plus more for kneading)
• 1/2 teaspoon ground cinnamon (optional, for extra flavor)
• 1/2 cup raisins (golden or regular)
• 1 egg (for egg wash, optional)

Instructions:

Step 1: Activate the Yeast

1. Combine water and yeast: In a small bowl, combine the warm water and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This indicates that the yeast is activated and ready to use.
2. Add molasses and oil: Stir in the molasses, vegetable oil, and brown sugar into the yeast mixture, making sure everything is well combined.

Step 2: Prepare the Dry Ingredients

1. Combine flour and salt: In a large bowl, whisk together the flour, salt, and cinnamon (if using). Make sure the dry ingredients are evenly distributed.

Step 3: Make the Dough

1. Mix the wet and dry ingredients: Gradually pour the yeast mixture into the dry ingredients, stirring with a wooden spoon or spatula as you go. Mix until the dough starts to come together.
2. Add the raisins: Once the dough has formed, fold in the raisins. You may need to knead them in a bit if they don’t incorporate fully.
3. Knead the dough: Turn the dough out onto a floured surface and begin kneading it for about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a bit more water, a teaspoon at a time.

Step 4: First Rise

1. Let the dough rise: Grease a large bowl with a little bit of oil or butter. Place the dough into the bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

Step 5: Shape the Dough

1. Punch down the dough: After the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf by folding the sides of the dough in towards the center and rolling it into a tight log shape.
2. Place the dough in the pan: Grease a 9×5-inch loaf pan and place the shaped dough into the pan. Press down slightly to fit the dough into the corners of the pan.

Step 6: Second Rise

1. Let the dough rise again: Cover the loaf with a kitchen towel or plastic wrap and let it rise for another 30 minutes, or until the dough has risen slightly above the edge of the loaf pan.

Step 7: Bake the Bread

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Egg wash (optional): If you want a glossy, golden crust, brush the top of the loaf with a beaten egg or an egg wash. This step is optional but adds a nice finish to the bread.
3. Bake the bread: Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown, and a toothpick inserted into the center of the loaf comes out clean.
4. Cool the bread: Remove the bread from the oven and let it cool in the pan for 5-10 minutes. Then, turn the loaf out onto a wire rack to cool completely. If you can resist, let it cool for at least 30 minutes before slicing.

Tips and Troubleshooting:

• Adjusting sweetness: If you prefer a sweeter loaf, you can increase the brown sugar by 1-2 tablespoons or add more molasses. Just keep in mind that this will slightly affect the texture and color of the bread.
• Raisins: You can substitute raisins with other dried fruits like currants, cranberries, or even chopped dried apricots for a variation on this recipe.
• Storage: This molasses raisin bread will keep for up to 3-4 days at room temperature, stored in an airtight container or breadbox. You can also freeze slices for up to 3 months.
• For a lighter bread: If you want a lighter texture, you can substitute up to half of the all-purpose flour with whole wheat flour. It will give the bread a slightly denser texture but still provide great flavor.

Nutrition (Per Slice, based on 12 slices):

• Calories: 160 kcal
• Protein: 3 g
• Fat: 3 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Sugar: 9 g
• Sodium: 150 mg
• Cholesterol: 20 mg

Final Thoughts

Molasses Raisin Bread is a warm, comforting loaf that fills your kitchen with the sweet aroma of molasses and spices. It’s perfect for breakfast with a little butter or jam, or as a snack with a cup of tea or coffee. The rich flavor of the molasses complements the sweetness of the raisins, creating a bread that is both satisfying and delicious.

Whether you’re an experienced baker or just starting out, this bread is sure to become a family favorite. Enjoy it fresh out of the oven or toasted for an extra crispy texture—either way, it’s bound to be a hit!