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Sorghum Molasses Bread

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Submitted by SharonLee

YIELD

1 loaf

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 473
CUPS ML MILK
2 3E+1
TABLESPOONS ML VEGETABLE SHORTENING
melted
¼ 59
CUP ML MOLASSES
¾ 177
1 ½ 7.5
TEASPOONS ML SALT
1 1
EACH EACH YEAST, COMPRESSED *
6 1.4

Directions

Combine milk, shortening and molasses in mixing bowl and let cool til lukewarm.

Add yeast and then allow to stand for about five minutes.

Then add raisins.

Add flour, a little each time and beating after each time, until you have a stiff dough.

It must be stiff enough to knead on a lightly floured board.

Knead until smooth and elastic. Cover with a warm damp cloth and let set in a warm place until double in bulk.

Punch down and let it rise to double in bulk again.

Form into loaves and place into well greased pans.

Cover and let the dough rise again until double in bulk.

Bake in a hot oven, 415 degrees for about 45 minutes or until done.

Good served warm with coffee.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 366g (12.9 oz)
Amount per Serving
Calories 943 10% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 950mg 40%
Total Carbohydrate 62g 62%
Dietary Fiber 6g 26%
Sugars g
Protein 49g
Vitamin A 5% Vitamin C 1%
Calcium 23% Iron 58%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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