Sorghum molasses bread

16 servings

Ingredients

Quantity Ingredient
2 cups Milk
2 tablespoons Shortening, melted
¼ cup Molasses
¾ cup Raisins
1½ teaspoon Salt
1 Yeast cake
6 cups 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 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.

From "Ma's Cookin' Mountain recipes"

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