Methodist or Wesleyan Bread

Ingredients

• 2 teaspoons white sugar
• 1 cup lukewarm water
• 2 (.25 ounce) envelopes active dry yeast
• 3/4 cup molasses
• 4 teaspoons salt
• 6 tablespoons white sugar
• 1/4 cup shortening, melted
• 3 cups lukewarm water
• 2 cups raisins
• 12 cups sifted all-purpose flour
• 2 teaspoons caraway seed

Directions

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 9×5 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.