Sorghum Molasses Bread
Yield
1 loafPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| ¼ | cup |
molasses
|
|
| ¾ | cup |
raisins, seedless
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | each |
yeast, compressed
|
* |
| 6 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 59 | ml |
molasses
|
|
| 177 | ml |
raisins, seedless
|
|
| 7.5 | ml |
salt
|
|
| 1 | each |
yeast, compressed
|
* |
| 1.4 | l |
all-purpose flour
|
|
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.
