Molasses Raisin Bread
The raisins are kneaded into this sweet, enriched dough to make a soft, comforting breakfast or teatime raisin bread. This recipe can fill two loaf pans or one large round pan with a whole in the middle.
Plus it only has one rise so it’s pretty quick to make.
Mark said he used to love eating raisin bread at his grandmother’s house, so we’ll be making this again!
Today I'm reminded of a beautiful saying by zen Buddhist monk Thich Nhat Hanh:
There is no way to love.
Love is the way.
There's nothing to wait for, nothing that needs to change before we can love or be loved or find love.
Love is always inside us. If we sit and breathe into our hearts and tap into that endless source, then love will fill us up, flow out to the people around us, and guide our path forward.
I have it taped up on my wall by my desk as a daily reminder: Love is the way. ❤️
This is recipe #267 of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
- Oven temp 375F/190C
- 25 g plant-based butter ((or 2 Tbsp))
- 6 Tbsp molasses
- 14 g active dry yeast ((or 4 tsp))
- 1 tsp honey
- 50 mL hot water ((or just under 1/4 cup))
- 150 g whole wheat flour ((or 1 cup))
- 300 g white flour ((or 2 cups))
- 10 g salt ((or 2 tsp))
- 225 g raisins ((or 1 1/2 cups))
- 200 mL water ((or just under 1 cup))
Heat the plant-based butter and molasses together in a small pan to melt the butter and dissolve the sugar, then set aside to cool.
In a small non-metal bowl, mix the yeast, honey, and hot water. Let it sit for 5 minutes to let the yeast bloom, then add the flours, salt, raisins, molasses-butter sauce, and 200 mL water. Mix it all together with a wooden spoon and then knead it with your hands for a few minutes on a floured board.
Stretch or roll the dough into a long log, then place it in a parchment-lined or greased round pan with a ring in the middle, pressing the two ends of the log together to form a continuous ring. Let it rise in a warm place for 2 hours to double in size.
Bake at 375F for 25-30 minutes until a thermometer inserted into the loaf shows at least 190F, and the top starts to turn a deeper brown. Turn out to cool on a wire rack and enjoy a fresh slice with plant-based butter and honey. ❤️
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! ❤️🤗🙏