New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Methodist or Wesleyan Bread by Gordon

Methodist or Wesleyan Bread

Rated as 5 out of 5 Stars
4 made it  |  3 reviews   |  2 photos
2

Recipe by:

"This molasses-raisin bread is an old favorite from Newfoundland. If you do not care for caraway seed, you may substitute 1/4 teaspoon of ground nutmeg."
Added to shopping list. Go to shopping list.

Ingredients

4 h 45 m servings 246
Original recipe yields 32 servings (2 loaves)

Directions

{{model.addEditText}} Print
  1. Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
  2. Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
  3. Punch down, and allow to rise again until doubled in bulk, another hour.
  4. Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.
You might also like
No-Knead Artisan Style Bread

No need to knead this easy crusty loaf!
Chef John's Sourdough Bread

The nearly no-work process to a loaf of fresh sourdough!
Chef John's Cuban Bread

Make authentic Cuban bread for awesome sandwiches!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 246 calories; 2.1 51.5 5.3 0 296 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 3
Rate and review
Most helpful
Most positive
Least positive
Newest

This bread is really just delicious. I substituted honey for the sugar, and butter for the shortening and it came out great. You lose the refined sugar and the trans fats that way. It's a real...

Read more

This was a very good, flavorful raisin bread. I adjusted the amount to yield one loaf to see if we were going to like it (you can do this by clicking on Change Settings above the list of ingred...

Read more

very large, firm bread. I didn't use caraway since I didn't have any. It tastes great. I freeze it in bagged slices so my husband can grab one out the door on his way to work for breakfast. Free...

Read more
More Reviews