Sweet Molasses Raisin Bread
Makes 2 loaves
4-1 / 2 to 5 cups all-purpose flour
1 / 3 cup firmly packed brown sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 / 2 teaspoon ground cloves
1-1 / 3 cups water
1 / 4 cup molasses
1 / 4 cup butter or margarine
1 cup raisins
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, cinnamon, and cloves. Heat water, molasses, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in raisins and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1 / 2 hours.
Bake at 350oF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack. Brush with melted butter.
Serving size: 1 slice (1 / 24 of recipe)
Serving weight: 1.9 ounces (53 grams)
Calories 150; Total fat 2 g; Saturated fat 1 g;
Cholesterol 5 mg; Sodium 120 mg; Carbohydrates 29 g; Dietary fiber 1 g; Sugars 10 g; Protein 3 g