Glen has been testing and researching Malt Bread / Malt Loaf Recipes - but this Newfoundland Molasses Bread Recipe keeps popping up. So he thought he'd give the recipe a try, because he loves molasses recipes!
|Water||125 Milliliter (½ cup)|
|Milk||175 Milliliter (¾ cup)|
|Butter||85 Gram (90 mL / 6 Tbsp)|
|All purpose flour||500 Gram (875 mL / 3 ½ cups)|
|Coarse salt||1/2 Teaspoon (2 mL)|
|Ground cinnamon||1 1/2 Teaspoon (7 mL)|
|Dry yeast||8 Gram (2 tsp)|
|Pure vanilla extract||2 Milliliter (1/2 tsp)|
|Raisins||220 Gram (375 mL / 1½ cups)|
1. Place the water, milk, butter, and molasses in a pot over extremely low heat.
2. Stir and heat, just until butter is barely melted; about 90ºF.
3. In a stand mixer stir together the flour, salt, cinnamon, and yeast.
4. Slowly stir in the water/molasses mixture, allowing the bread hook to bring together a dough ball.
5. Add the egg, vanilla, and raisins.
6. Knead for 6-8 minutes.
7. Turn out onto a floured surface and knead a few times, just to make sure you've reached the right texture.
8. Place in a bowl and cover - allow rising until double in size.
9. Preheat oven to 180ºC (350ºF).
10. Punch down and divide into 6 balls.
11. Form and place 3 balls into each 8" x 4" x 2½" baking dish.
12. Cover loosely with plastic wrap and allow to rise to the top edge of the dish.
13. Uncover and bake for 40-50 minutes - internal temp will be 195ºF.
14. Allow cooling slightly in the dishes.
15. Serve and enjoy!