Methodist or Wesleyan Bread
This molasses-raisin bread is an old favorite from Newfoundland.

Dissolve 2 teaspoons of sugar in 1 cup of water.

Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes.

Meanwhile stir together the molasses salt 6 tablespoons of sugar and shortening into the remaining 3 cups of water in a large bowl until dissolved.

Add the raisins flour and caraway seed.

Mix together until a dough forms then turn out onto a lightly floured work surface and knead until smooth and elastic 10 to 15 minutes.

Place into a well oiled bowl and brush the top with a little melted shortening.

Cover with a cloth and allow to rise in a warm place until doubled in bulk about 1 hour.