VeganMoFo Recipe #3: Trapper’s Bread (Molasses Raisin Bread)

Trapper’s Bread.  Sounded weird but when I read the ingredients I found it was just a molasses based sweet raisin bread. With currants as well, but you know what I mean. I haven’t made bread in awhile and this one just seemed right up my alley.  And hey, you are supposed to bake it for your husband, I’m sure mine is totally okay with that notion… just as long as he doesn’t have to go check the traps for dinner 🙂

The recipe makes 4 loaves. I only made 1 by quartering the recipe, because what am I going to do with 4 loaves of bread that I’m not sure will turn out? I’m just going to put out there now that when a recipe looks a bit big I do tend to cut it at least in half. There is no way we can go through the amount of baked goods I make if I made full recipes. Some make 6 dozen cookies!

A note about the yeast I use. I don’t use yeast packets, I use SAF instant yeast for 99% of my bread baking. I don’t need to pre-dissolve it or proof it. I can add it right in with the flour. It still shouldn’t be near the salt, but I skip all these proofing steps and if I want to add the extra pinch of sugar I add it without the proofing step. I store it in my fridge or freezer in an airtight container and it keeps really well.

And when they say that the molasses will give you a heavier loaf, they are correct. In fact, it really hindered the yeast so my loaf didn’t turn out anywhere close to light or fluffy. More like a tasty brick. I cut it when it was still warm so it was a bit moist on the inside still, but very good.

Trapper’s Bread
pg 20, The Laura Secord Canadian Cookbook

Each fall the women of Labrador bake this bread for their husbands before they leave for their traplines. The original recipe called for warming the flour, which is understandable since the hundred-pound bags are generally stored in a cool place. The larger amount of molasses will give a heavier loaf, but one that will keep moister for a long journey; for a lighter yet still flavourful bread we recommend the smaller amount.

Cover with boiling water, all to plump and then drain:
1 1/2 cups raisins
1 1/2 cups currants

In a large bowl combine:
2 3/4 cups hot water
1 cup lightly packed brown sugar
1 tablespoon salt
1 cup butter (margarine)
2/3 to 1 cup molasses (I used the heavier handed version, I love molasses)

Stir until butter melts. Cool to luke-warm

Meanwhile, dissolve:
2 teaspoons sugar
1 cup lukewarm water (100Ëš F.)

Over this, sprinkle:
2 envelopes active dry yeast

Let stand for 10 minutes. Then stir briskly with a fork. Add softened yeast to lukewarm mixture. Stir

Beat in:
6 cups all-purpose flour

Mix plumped fruit with:
6 cups all-purpose flour (I added the first batch of flour, then the fruit, then the next batch of flour, don’t leave the fruit till last, it is a pain to work in. I also only used 3.5 cups out of the 4 cups in my paired down recipe, it is your judgement, don’t feel you need to add all the flour, or you might need more!)

Stir into dough.

Work in the last of the flour mixture with a rotating motion of the hand. Turn dough out on a lightly floured surface and knead 8 to 10 minutes (I did this all in my mixer). Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover with damp cloth and let rise until doubled (about 2 hours). Punch down and shape into 4 loaves. Place in greased 8 1/2 x 4 1/2-inch loaf pans, cover, and let rise again until doubled (about an hour).

Bake in preheated 375Ëš F. oven for 1 hour.

Brush tops with butter (margarine) while still hot.

Makes 4 loaves.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


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