Molasses Raisin Bread Recipe
2 packages of active dry yeast
1/2 cup of sugar
4 cups of lukewarm water
3/4 cup of molasses
3 tablespoons of shortening
1 tablespoon of salt
12 cups of flour
2 1/2 cups of raisins
Grease three 8 1/2" x 4 1/2" x 2 1/2" loaf pans with
Dissolve yeas in one cup of lukewarm water in a large bowl
and add 2 tsp. of sugar. Mix remaining water, 3/4 cup of
molasses, 1/4 cup of shortening, and 1 tbsp. of salt . Add
to the yeast mixture and add the remaining sugar. Mix until
smooth. Add the 12 cups of flour mixing after each addition.
Add the 2 1/2 cups of raisins. Place the dough onto a
lightly floured surface, such as a large cutting board.
Knead the dough until it is smooth and elastic (about 12 to
15 minutes.) Keeping, the dough warm, grease the mixing bowl
with the margarine. Place the dough in the mixing bowl, and
turn it over to make sure the grease cover all the dough.
Cover the bowl and let the dough rise in a warm place for
until it doubles in size (about an hour.) (After an hour, if
you touch the dough, the indentation should remain. At that
point you know it has risen enough.)
Punch down the dough and divide it into three parts. Take
each part and divide it into thirds. Shape each of the nine
pieces of dough into a ball, folding the edges in under.
Place three of the balls of dough in each of the 3 pans.
Brush the tops lightly with margarine. Let rise until
double, about 1 hour.
Heat oven to about 375F degrees. Place the pans on the low
oven rack. Bake until the loaves are golden brown (about 60
minutes) Remove the bread form the pans and brush the tops
of the loaves with margarine. Place on wire racks to cool
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