How to Make Sweet and Rich Molasses Raisin Bread

Once again someone in the comments section of one of my videos suggested an absolute winner of a recipe. They asked me to make molasses raisin bread which they said was their favourite bread ever. So, I looked it up, wrote a recipe to fit my style, made a video, and now we can all enjoy this sweet and rich loaf.

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how’s it going you awesome Bunch Bakers
hope you’re having a fine day so far
welcome back to another sweet bake video
today we’re making molasses raisin bread
so let’s get in the kitchen and see how
it’s done once again someone in the
comment section of one of my videos has
suggested an absolute winner of a recipe
they said that molasses raisin bread was
their favorite bread ever so I looked it
up wrote the recipe to fit my style made
this video and now we can all enjoy this
bread molasses is a sweet thick black
syrup usually made from sugar cane there
are different types of molestes varying
in sugar content and flavor here in the
UK it’s called black treal that is what
I’ll be using in this video I’m not much
of an expert when it comes to these
syrups so trial may be different from
molasses I don’t know but it worked
perfectly fine for this application you
can use molestes you can use treal it’s
up to you and if you’re not a fan of
raisins you can swap them for some other
dry fruit adjust the recipe to your
taste it is so simple you can’t go wrong
so let’s get right to it let me show you
how it’s done so so you can make yours
starting with the ingredients we need
some white bread flour yeast salt an egg
molasses or trial butter raisins or some
other dried fruit and water a very
simple set of ingredients for a very
simple recipe as for the equipment we’ll
need a bowl scales a do scraper a
temperature probe and a tin for baking
the loaf I’m going to use my USA Pan 2
lb pulman in this time without the lid
since we need to soak the raisins I
thought why not kill two birds with one
stone and incorporate the scold in this
recipe it’s going to make the bread
softer and make it stay softer for
longer scolding usually involves just
flour and boiling water and that is what
we are starting with 10% of the flour
and all of the water to make the final
dough easier to mix we can add
additional ingredients to the scold like
the salt the butter and the trial and we
will also add the raisin into the mix so
with this one step we’ll scold our flour
we will ensure that all the ingredients
are even L distributed and we will also
get to soak the raisins if you are not
familiar with scolding then you should
check out the video about it in
principles a baking playlist I go into
quite a bit more detail there but in
short the boiling water Cooks the flour
it gelatinizes the starch makes the
flour absorb the water better and it
makes the resulting bread a lot softer
and once the mix is done cover it up and
leave it to cool down I left my scold
sit on the table for around 2 hours make
sure to scrape the condensate from the
lid back into the scold because is part
of the hydration I want this dough to
rise relatively quickly and that’s why I
didn’t leave it to cool down completely
I continue by making the final dough
when it hit around 29° C or 84° F at
this point the temperature in my kitchen
was around 22° C or 72° F let’s move on
to making the final dough add the yeast
and the Egg to the scold and then mix
until smooth and then add the remaining
flour grab your dough scraper and mix it
to a dough it will be quite loose and
messy to begin with but don’t worry
that’s normal let’s get back to the
temperature for a second for me this is
an unusually warm liquid that I’m using
and it will be an unusually warm final
dough temperature too and when we look
at the amount of yeast in this recipe
that is unusually high too but even with
the high temperature and the increased
amount of yeast this though will still
take an hour and a half of bulk
fermentation and an hour and a half of
final proofing and that is because the
high sugar content contrary to popular
belief adding more sugar to your dough
does not make it ferment more quickly
that only happens up to a point which is
at around 3% in Bakers percentage times
this though has a 20% sugar content so
we want it to be warm and yeasty as you
just saw the final dough temperature was
27° C or 80° F the bulk fermentation
will take an hour and a half punctuated
by two folds at 30 minute intervals
folding replaces kneading in such a
recipe the dough will go from soggy and
sticky to nice and cohesive in just a
couple of folds to perform the fold play
place the D out on the table with a
smooth side down flatten it out fold the
edge over the middle going around in
circle until reach point where you
started then flip it smooth side up
again tighten it against table place it
back into the bowl cover it up that’s
your fold done leave the ferment for
another 30 minutes and then perform the
second fold and the second fold is
performed exactly the same way as the
first one but this time the dough will
already feel quite tight coming out of
the bowl so you won’t need to fold it as
many times to feel it tensing up after
the second fold place the dough back
into the bowl for another 30 minutes of
fermentation to finish off the bulk
fermentation stage once that is done the
dough should be nice and puffy when you
pick up the bowl and shake it it should
have a nice wobble to it before we move
on to final shaping let’s prepare the
baking tin by brushing it with some
butter it will not only prevent the
dough from sticking but also toast the
sides and bottom nicely once that’s done
let’s move on to final shaping dust your
dough lightly with flour pop it out on
the table with a smooth side down then
flatten it out gently you could shape
this dough in different ways you could
cut it into three pieces roll the pieces
out to Long strands and braid it you
could divide it into smaller pieces and
make some rolls with it but I chose the
simplest shaping method this time all we
need to do here is roll it up nice and
tight I wanted to keep it as easy as
possible I try to make most of my
recipes beginner friendly and I’m sure
the seasoned Bakers also appreciate the
easy methods sometimes okay after final
shaping the love goes in the tin ready
for final proofing the final proofing
time will of course depend on the
temperature of your kitchen it took me
around an hour and a half the loaf needs
to be twice the size before it goes in
the oven during the final hour of
fermentation preheat the oven to 150° c
300° f fan on it’s a big loaf so we want
a low and slow bake we don’t want the
crust getting too dark before the bread
is fully baked the next step is optional
you don’t need to glaze it but I decided
to brush with some milk before baking
alternatively you could brush it with
some egg or just leave it plain it’s up
to you okay this bad boy is ready for
the oven the initial bake will take
around 45 minutes after which we’ll
remove the tin from the oven remove the
Loaf from the tin and then place the
loaf back into the oven without the tin
to finish off the crust place it in the
oven standing up as it was before and
bake it for another 15 minutes turn it
around halfway through the final bake to
ensure that the crust bakes evenly on
both sides if you are un sure the dness
of your bread you can take its
temperature for an enriched loaf like
this 92° C should be sufficient and that
is 198° f okay the next step is also
optional I decided to brush my Loa with
sugar syrup after baking it will make it
even shinier and sweeter not that it
needs it but I don’t think we got much
lose at this point you could also brush
it with some butter or leave it just the
way it is it’s perfectly fine I’m not
here to tell you what to do I’m just
giving you ideas but there you have it
that’s how I make molasses raisin bread
it’s a gigantic puffy super sweet loaf
of bread a slice of this with some
butter and jam is a full-on dessert that
dark Rich molasses flavor and the sweet
raisins work really well together and
the crumb is extra soft thanks to the
scold a quick note on the size of this
loaf it is pretty huge and I baked it my
USA pan Pullman tin which is larger than
a regular 2 lb loaf tin and even so the
loaf Rose Above the Rim of the tin if
you’re going to use a regular 2B L tin
I’ll would suggest reducing the amount
of ingredients by at least a quarter
otherwise this thing is going to go for
a walk whilst it’s in the oven don’t
forget that you can post pictures of
your bakes on our flicker group you’ll
find a link below the video or in the
pinned comment in the comment section
and don’t forget to check out bread
baking home.com it is full of useful and
Technical information the link for it is
also below the video so what do you
think this recipe what is your favorite
type of sweet loaf let me know down in
the comments for more videos like this
one click over here subscribe to the
channel click right here that’s all I
have for you today thank you so much for
watching I’ll see you in the next one