Search thousands of recipes reviewed by home cooks like you.

Lassy Bread

Lassy Bread

  • Prep

    25 m
  • Cook

    1 h 15 m
  • Ready In

    13 h 40 m
sir charles

sir charles

This is a Newfie recipe for Molasses Bread that has been handed down to me.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 104.9g
  • 34%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Place raisins into a heatproof bowl and pour in enough boiling water to cover. Cover the bowl with plastic wrap, or a plate to seal; allow to stand overnight.
  2. Dissolve sugar in the lukewarm water in a small bowl. Sprinkle yeast over the water and allow to soften and bubble, about 10 to 15 minutes. Meanwhile, heat the milk, butter, and salt in a saucepan over medium heat until the butter melts. Remove from the heat and allow to cool until lukewarm (105 to 110 degrees F).
  3. Once the milk has cooled, drain the raisins, and add them to the milk. Stir in the yeast mixture and molasses. In a separate bowl, sift together the flour, cinnamon, mace, and clove. Stir half of the flour into the milk mixture with a wooden spoon and beat for 2 to 3 minutes. Add remaining flour and stir until a moist dough is formed.
  4. Place dough on a flat surface and knead until dough becomes smooth and elastic, about 10 minutes, adding more flour as necessary to keep dough from sticking. Place into a large, oiled bowl; cover, and allow to rise in a warm, draft-free area until doubled in bulk, 1 1/2 to 2 hours.
  5. Lightly oil or grease two loaf pans and set aside. Divide dough in half and shape into 2 loaves, place into prepared pans, cover, and allow to rise until doubled in bulk, 1 to 2 hours.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Bake loaves in preheated oven 1 hour, or until they are nicely browned and sound hollow when tapped on the bottom.
  8. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Diane
6

Diane

3/24/2009

This is the perfect cinnamon raisin bread, if you don't like the swirl kind. It makes great toast too. My changes are as follows: I only used 2 cups of raisins and that was plenty, I soaked the raisins for 2 hours not overnight, and I ran out of molasses so I used half honey which again was delicious but I will stick with molasses next time and see if there is a difference. It turned out fantastic. It made 3 medium size loaves for me and I only baked them for 30 min. at 350 F.

sir charles
5

sir charles

3/19/2012

This is the first time I have received a notice that I had a review on my recipe. So what a surprise to see all these. I am so glad you have all enjoyed it! It is my favourite bread to make and LOL! to eat. Mom2girls: I have to say that I only use cinnamon. I just increase it. I have found a cinnamon honey spread that is to die for (intense) and next time I make the bread I think I am going to mix it in, replacing the cinnamon. pomplemousse: Thank you so much for posting the picture. Your bread looks great! pomplemousse: I also use boiling water. I also soak the raisins overnight.

Heather
4

Heather

3/16/2009

I have made this bread several times now, it is the best I have ever tasted.The only change made was to substitute 1/2 tsp nutmeg and 1/2 tsp allspice for the mace which I didn't have.Beware it is addictive!!!

More reviews

Similar recipes

ADVERTISEMENT