Sweet Molasses Raisin Bread - Traditional Newfoundland - Bonita's Kitchen

I welcome to body this kitchen and thank you everyone for joining us today today we're going to be making sweet molasses raisin bread as promised in our commercial here we are getting ready to make our bread I hope everybody's in the kitchen now starting to get everything arranged it doesn't matter where you are just as long as you're comfortable got a nice mat to stand dance for your back you got your bowl at the level where you can reach and mix so let's get started so what we'll do first I'm going to put my bowl over to the side we're going to get our yeast ready to go and what I missed out on our little commercial for you guys I need for you to go right now and get a half a tablespoon full of white sugar because this is what we're going to have to put in our loop warm water for our yeast to get rising okay so we're going to be putting our nf a teaspoon 1/2 a tablespoon full of sugar we're going to be two tablespoonfuls of yeast this is a half a tablespoon false so on I'm trying to measure out now what we need there so this will be two tablespoon full of yeast could be the fast rising nice or the regular we're going to be letting it rise in advance in our container anyway with warm water so this is one cup of warm water so that takes away from the already 2 cup measure that we add so we got one cup there waiting to mix our bread and we got one cup rising our yeast I'll try to be as clear and as slow as possible just in case somebody drop something and you're like oh my and I dropped it I can't I don't know what I'm going to do this way to give you a few minutes to go and do it but remember when you're getting your yeast to rise it gotta be in lukewarm water and add 4 tbsp full of white sugar and your two tablespoonfuls of yeast so the yeast if you after about 5 minutes if it looks like your niece is not rising don't panic just put that to the side and start a new batch because sometimes yeess for whatever reason it's like anything it don't always work the way we want it so just remember that so that one is just put to the side I hope everybody's excited with this program because I am excited to bring it to you guys because I know how difficult it is to start your own bread and if you haven't already done it before you should be proud of yourself for doing this today so what we're going to do now is put all of our dry ingredients into our Bowl now we're going to be putting all of our dry ingredients in there we're going to be putting 8 cups of flour I said you needed 8 and a half you're going to keep a half a cup aside for us what we need it and like you said if you need a little bit more that's fine too so that's 8 cups of flour I'm putting into my bowl 1/2 a cup of brown sugar so we're going to be putting that in there we're going to be doing 2 and 1/2 cups of our raisins I'm going slow because I want for everybody to grab for their ingredients and don't panic because you can always rewind because this is a pre-taped episode of Bonnie dis kitchen so this is all of our dry ingredients we're putting into our Bowl first so now we're going to be putting in two tablespoonfuls of cinnamon put it on each side of your flour just looks kind of nice for you to see all the different colors of things that you're putting in there of course was not going to happen with the salt is a half a teaspoon full of salt just toss that in there remember what I was saying about if you got salted butter you can use half of that again it's entirely up to you we're going to be using a half a teaspoonful of ground cloves and that one is option as well if you don't like it too spicy and it's not necessarily spiced as in you know pepper its it's a real nice flavor spice okay so I'm going to get you to add all that in I hope everybody's yeast is coming along they're mine is starting to rise nice now take your spoon and mix all of your dry ingredients together just until all of its incorporated because this is probably the only chance that you're going to get to evenly put it all there because once your wet ingredients go in is when you're starting to mix and again you don't know well if it's all incorporated so as you can see mix it all together and then make a little Center in the middle of your flower like this okay so now here comes our wet ingredients hope everybody's ready so we're going to be putting in our use my yeast is all risen you can see I'm going to toss it on in now well you would get the rest of the use out of this bowl you're going to take your one cup of lukewarm water you're going to pour into the yeasts bowl or measuring cup whichever you got there and you're going to kind of stir it around just to get all of that yeast out and pour the remainder of that into your bowl we're pouring in 1/4 of cup of melted butter so if you haven't already done so just make sure it's just a bit all melted it doesn't matter if it's a little a little bit not and we got three-quarters of a cup of molasses and I put a little bit of oil in my measuring cup in advance just so that it'll easily pour out if it don't it doesn't make no difference because like you said you could you can always scrape it into your bowl last but not least we're going to be putting in a teaspoon full of vanilla and don't panic if you don't like vanilla you can take it out and remember anytime in this episode your ingredients is based on what you like so anything that's there you don't like except for the yeast you can take out so now let's start stirring it from the center just take your spoon and go around and around and gradually each time taking in a little bit of the dry ingredients to the liquid so continue mixing it like this with your spoon message me at any time if you're if you're feeling a little panic come on or if it seems like your liquid is getting less and you need to add a little bit more lukewarm water that's fine too because this air is all about you know getting all of the ingredients mixed in there together I hope you guys get the same smell that I am getting with mine it's absolutely delicious and this is the portion that I feel sad about when I'm making things in bonitas kitchen um you guys would say if I only can smell it but now you can smell it because you're actually doing it yourself okay so now that it's starting to get a little tougher to move your spoon you're going to take your spoon out and you're going to be using your hand so basically what you're going to be doing is pinching the ingredients you're going to go to the same motion with your hand is what you did with the spoon you're just going to twist it around and around until you start seeing all of that flour and your dry ingredients start and corporate to the wait I hope everything is still going good for you guys I'm so excited again that I can do this for you today and and all of us be mixing and making her bread together so now you're going to flip over your dough now this way we're going to start pushing into the dough with your hand just twisting it around not too hard make sure that you don't hurt yourself doing it because like you the dough is tough and with all of the ingredients in there with the molasses and the sugars and stuff it's a little more dense then your white bread just keep pushing it all in through until it's all incorporated I'm gonna give you a couple seconds here now to take a little spell because it's a big workout when you're making bread and those of you that think that it looks easy you know it's not easy now because you're making it yourself so I hope everything is working out right now for you guys um please message me at any time remember this is pre-recorded so I am available like I said even after this episode is aired you know you can email me I might take a little bit to get back to you but on this during the running of this episode on October 30th which is today I'm going to make sure that you guys got all the help you need to make a perfect batch of bread so let's get back to my bread here now I need for you to see what we're going to do next okay so it should be form a nice so start pulling your dough in towards the center I hope this video showing up clear because sometimes our camera got a tendency to focus on little things that's going on around us and not necessarily what we wanted to focus on so push down on your bread it's like your knee the bread and pull it in because there's little bits that's left there we want all of that in the bread so you're going to pull it in and push down pull it in push down so continue doing that it's a bit of a workout and then flip over the bread again I'm saying bread but your dough and start working it down again because we want to get all of the ingredients put in there I guess you all feels like I'm doing a workout class today not necessarily a cooking class because it is quite difficult but the more you knead your dough the better your dough is going to be and you'll notice on the next segment when we get to Nina down after rising for a half an hour you're going to air some cracking sounds and that's the sound you want to hear and remember when I said to only put 8 cups of flour into this one and keep a fak up out that's for when we go to knead the bread down you might find it a little sticky and we might need to use that to out work it all together so continue working it in so you're nearing to the end of nail it all together so I hope that it's working out for you guys and don't panic just remember if the first batch don't work out if you want to attempt to try this again you can always just pull off the video a message me in between and that's quite ok I'm so glad today that everybody could join me during this episode of making homemade sweet molasses raisin bread this house smells absolutely delicious and I'm sure yours do too so now we're all need in good workout and it didn't cost you anything on your roll made bread so we're going to flip it over like this okay so now that you got it all done and you just flipped it over I'm going to take a little bit of my flour and just sprinkle over the top like this just a small amount just to cover it because as it starts to rise it'll stick to the lid so we don't want that to happen now this section is optional I usually make the sign of a cross on my braid to cut it open that I usually do it a couple of times you don't have to do it it's always tail of blessing your bread but again it's it's just what we did in Newfoundland when we made our bread but again it's optional so now what we're going to do we're going to cover this with the lid okay so now like I'm saying that the bread is all ready to cover so we're going to take our lid if you don't have a lid take a piece of parchment paper pull it off and put over the top because what we're going to do then I'm score taker because I don't need it right now we want to take a towel you get a just ordinary towel and we need to cover your bread width because we need to keep it warm it's probably warm in your house put if a sun is shining in put it by on the table by the sun shining in but this is just to help it rise that little bit faster so we're going to put it aside for a half an hour and let it rise to almost F of what it is right now and then you'll meet me back here and I'll show you what else we're going to do now our half an hour is up on our bread rising for the first time so we're going to take our towel off and just put it inside and our lid off we haven't got a lid take our piece of parchment paper off and now what we're going to do is neither bread okay so what you're going to do you're going to go from one side of your dough and push it in each time and this is called knee the bread it's what we do to to get the bread already and to go its next rising stage and there's a little tough you can hear a little bit of the cracking there if you don't don't be concerned because it is a darker bread than your white and it it do take a little bit more to get that going so keep nail it in now this is where you will add a little tiny bit of flour remember I said keep a little bit to the side so just sprinkle little bit over the top so as you can push it into your dough as such and then you're going to flip the full dough over again and pull it inward until it's all fold it in to the center so I hope it's all going good for you guys on your side don't worry if it's not risen up a long ways because it's got two more stages before it gets to the baking so now you're going to flip over your dough plate before like this and we're going to do that cross again again it's optional I do it but you don't necessarily have to do it so like this we're going to put the lid on again and then we're going to cover it so we're going to set it aside once again for a half an hour until it starts to rise keep it nice and warm and in a sunny spot if not sunny just keep it more so before I let you go on this episode of earthly your you're a fan our is used wisely but you know while you're waiting you could read a book or look at some more of my videos but I just want to tell you a little bit about the yeast after you had taken the yeast out to get right to rice you had opened it for the first time I want you to put the date on there because you should always date your yeast if you bought the container like this and then store it in the fridge until you're ready to use it again so meet me back here in a half an hour when we start to take our dough and put it into our pans okay now while we're waiting for the remaining of our rising of our bread I'm going to get you to get out your pens you'll need your three bread pens my bread pens are quite all my husband's mom owns these and what we're going to do is grease them so that will give you a few minutes now when I say by greasing them which going to put some butter rocket on each side to make sure it's evenly greased because we don't want your bread to stick to the Pens okay so that's number three so these are all ready to go and you'll need a rack for when your bread is all done our baked in the oven you need to put it out on a rack because you don't want it in left in the pans and you don't want it left on the counter you want that little bit of space in between so you've got lots of time to go get that because we're not going to be using that right now so what I'm going to do is reach for my bread pan and we'll start cutting our bread and putting it into the pans so your bread should look something on your dough should look something like this right now it's not risen up too much but just enough where now we're going to cut it into portions so you're going to need to have a sharp knife that you can cut with and then you're going to take a portion of your dough so you're going to bring it up with one hand like this and then you're going to cut into it as such right on through you can see that it's about just about this big and now we're going to shape it into a small bun so now you're going to take this portion of your dough and put it over into your pan and we're going to continue doing that we're going to cut the same size you're going to pinch it down in under so as you could all tuck it these are all talking you roll it around it looks something like that number and I'm topped this way and then you're going to put it that one over into your pan so that's two we got in there just fold it in like this and then put it into your pants so we're going to continue doing this I hope we're going okay we're not too fast for you but again we're just cutting up the small buns to go into our pants and they don't have to be perfect because they will look nice either way about this size and then put it into your pants your bread is going to feel a little tough if if it's sticking and you want to use flour you can because that's what you got that extra 1/4 or if you want to use some butter on your ends just rub it in like this because it'll make it greasy and then it'll slip on your dough a little bit better for you but you can decide which works best for you the flour or the dough we're going to put this one into the pan as well ok so we're going to continue on cutting so on this portion of making the dough formed into small pieces of pieces of dough I want to do the full episode so that you can see so you know what is we're doing so if you got any questions at this point you can stop your footage and send me a message if you're having any trouble with this portion but again just fold it in under and put it into your pens okay so I continuing on making our little small balls of dough and putting it into a pan as such again remember you could put a little bit of grease on your hand and tuck it in under or you could use flour whichever works best for you so continue doing if you got a little bit of dough left over you can put it in two equally into each one of the buns and I'll show you what I mean by that okay at this stage you will see that you got a little small bit of DOMA so what you're going to do you're going to take off little pieces of it under there on the counter so as you can see because this is really deep look in your in your dishes to see which portion is smaller and then add it to it so that's all we're going to do so we can use up the rest of this dough and just even them up just a little so you just go put it in the bottom of that little ball and then twist it in and then put it back down so we'll do it again I'm going to do this more on this side because it looks like this one is a little smaller so you just put it in the bottom and put it down so at this point in our episode I hope that everybody is following good and like I said if not do message me at any time um we are going to cover this now click a piece of parchment paper like it showed you in the beginning you put over the top and then we're going to get the towel and put over the top of that we're going to let it rest for about a half an hour so as it could start to rise and it will be probably up to about right ere at another half of what it is there because it's not going to go over hi because molasses bread is a heavy so it's early to rise so that your bread pans all done with your bread no we're going to cover with detail so we got our dough in our pans with our parchment paper over the top so they don't stick to the tail and the towel over keep it like this for at least a half an hour you can check it and again message me if you got any questions during that so we're going to let that sit now and meet me back here again when we're at the next set welcome back to mine in this kitchen I hope that your bread rising is coming along nice I'm going to take the towel off line there now and remember that this is a dark bread so it's a little more heavier and it's it's a little longer to rise but when you put it in the oven in the heat it'll rise that little bit more and they'll be perfect little loaves of bread so turn your oven on now to 350 degrees set your timer for a half an hour in between you can switch your light on just look in and see how things is going but you shouldn't have to open your door before the half an hour is up so meet me back here in a half an hour and we'll get these bread out of the oven but remember preheat put it in after it's it's ready to go okay see you back here in a half an hour so this is our favorite time that we've been waiting for the big build up our bread is done so it was 30 minutes to the count and I'm going to dump it up now onto that rack that I showed you about I'm going to dump each one before I tell you the next step I hope you guys are doing well we're your bread baking I hope that's coming along again I'm sure you'll message me if you need some help with that over there now all smells absolutely amazing in there I'm going to now we're going to do now we're going to put some butter over the top of the bread just going to equally grease them give them a little bit of a shine and out them because it will help keep it nice and moist and it wouldn't add the outer side so this is what your bread is going to look like when you finally get to this stage I'm not sure if you're actually there right now well what you would do is you're going to cover it with a piece of parchment paper and then you're going to cover it with a towel and this would lock in this Bread air now such that the top of it don't get to third and you want it nice and soft even though I told you to do this I'm going to take this off right now because I want for you to see what mine looks like and we'll give you a bit of an idea of what yours is going to look like also yours may rise a little bit more depending on the elevation where you are I think this is perfect my husband always say they likes it when it's just small loaves so they can kind of put it into toaster I'm going to cut one of these now so actually can get to see what it looks like I'm going to open it up so this is the inside and now I'm going to cut a nice piece off this is the stage in our bread making that I'd always used to say to the kids don't cut the bread because it's too hot but I'm going to do it now because I want free to see what its gonna look like and of course it is burning hot there now but I just want to open it up just look at all those phrases and I'm going to take a little bit of butter and just put over the top of this one just feel a look at it now this is something that you're going to be waiting for maybe with a nice cup of tea I can't wait till they starting in my piece and I know you're going to feel the same because one piece is not going to be enough I'm going to cover my bread there now while I'm ending off this portion of validus kitchen where we're doing today sweet molasses raisin bread and as you can see absolutely delicious this is hot piping out so when yours comes out again if you don't want to cut up right away you could leave it but I don't think you're going to be able to stop yourself because nice some jamming and maybe even more molasses over the top it would be perfect so if you are at this stage of your bread making you can pat yourself on the back give yourself a nice big round of applause because that means you just made this wonderful bread and you can give or serve this to anyone but I got a feeling your first batch of molasses bread you're going to want to keep it for yourself so again message me if you got any concerns during this program once it's off law but it's not going to be live but it's going to be put up there and I'm going to open the message up for three hours so that I will answer any of your questions during this broadcast on October 30th but if it's after that and you're looking at this episode you can still message me but I may not be able to get back to you that moment but I will get back as soon as I can now I'm going to take the card offline again because I once you received during this taping I'm going to end this episode now of but in this kitchen I hope you found this helpful to you please take the time to subscribe if you haven't already done so to buy in this kitchen and visit us on bunny dis kitchen calm and again on our Facebook page so please try this recipe if you're not already doing so if you did one again congratulations you just made a batch of bread thank you for joining me once again for Bali dis kitchen and you have a wonderful day

Channel: Bonita's Kitchen

Views: 150,728

Keywords: newfoundland cooking, newfoundland meals, newfoundland recipes, newfoundland cooks, newfoundland chefs newfie cooking, newfie meals, newfie recipes, newfie cooks, newfie chefs, maritime cooking, maritime meals, maritime recipes, maritime cooks, maritime chefs, traditional cooking, traditional meals, traditional recipes, east coast cooking, east coast meals, east coast recipes, east coast cooks, east coast chefs, bonitas kitchen

Id: ujOU6XE0xss

Length: 29min 1sec (1741 seconds)

Published: Sun Oct 30 2016