Sorghum molasses bread
Last updated 6/12/2012 1:23:34 AM. Recipe ID 56708. Report a problem with this recipe.
Title: Sorghum molasses bread
Yield: 16 Servings
2 c Milk
2 tb Shortening, melted
1/4 c Molasses
3/4 c Raisins
1 1/2 ts Salt
1 ea Yeast cake
6 c Flour
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 till smooth and elastic.
Cover with a warm damp cloth and let set in a warm place till 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 till double in bulk. Bake in a hot oven, 415 degrees for
about 45 minutes or until done. Good served warm with coffee.
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