Ingredients
32
32 servings
- •2 teaspoons white sugar
- •1 cup lukewarm water
- •2 (.25 ounce) envelopes active dry yeast
- •¾ cup molasses
- •4 teaspoons salt
- •6 tablespoons white sugar
- •¼ cup shortening, melted
- •3 cups lukewarm water
- •2 cups raisins
- •12 cups sifted all-purpose flour
- •2 teaspoons caraway seed
Instructions
- 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.
- 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.
- Punch down, and allow to rise again until doubled in bulk, another hour.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.
Nutritional Facts
Per 32 servings
- Calories: 246
- Carbohydrate: 52g
- Fat: 2g
- Fiber: 2g
- Protein: 5g
- Sugar: 12g
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