Molasses Syrup Bread Recipe
Ingredients
1 cake compressed yeast or 1 tablespoon active dry yeast
1 teaspoon sugar
1 2/3 cups warm water
1/4 cup golden or light corn syrup
1/2 cup molasses
2 tablespoons butter or margarine
6 cups sifted all-purpose flour
1 tablespoon salt
2/3 cup raisins (optional)
Directions
Prepare the yeast liquid as for Plain White Bread.
Gently heat the syrup, molasses and fat until the fat has melted.
Cool.
Add the yeast liquid and cooled syrup mixture to the dry ingredients and mix to form a soft dough. (This dough will be too sticky to knead. Beat well either by hand or using a wooden spoon or food mixer for 2-3 minutes.) Spoon into three well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover and let rise for at least 2 hours in a warm place, or longer in a cool place, until the mixture comes to within 1/2 inch of the top of the pans.
Remove covers and bake in the center of a moderately hot oven (400°F) for 35-40 minutes.
Remove from the pans and brush the tops with a sugar glaze while still hot.
Gently heat the syrup, molasses and fat until the fat has melted.
Cool.
Add the yeast liquid and cooled syrup mixture to the dry ingredients and mix to form a soft dough. (This dough will be too sticky to knead. Beat well either by hand or using a wooden spoon or food mixer for 2-3 minutes.) Spoon into three well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover and let rise for at least 2 hours in a warm place, or longer in a cool place, until the mixture comes to within 1/2 inch of the top of the pans.
Remove covers and bake in the center of a moderately hot oven (400°F) for 35-40 minutes.
Remove from the pans and brush the tops with a sugar glaze while still hot.
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