Lassy Bread

Lassy Bread

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sir charles 0

"This is a Newfie recipe for Molasses Bread that has been handed down to me."
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13 h 40 m servings 496 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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 ...

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...

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 ...

Just like Mom's, I only used cinnamon because that's what I'm use to. This brings me home to Labrador whenever I bake this!

I love this lassy bread recipe. I've made it several times. The last time I made it I substituted 1/2 tsp nutmeg and 1 tsp of allspice for the mace and cloves since I didn't have any on hand. ...

This bread is really nice. Very mild, with a cinnamon taste and a light bread, even with the molasses. I halved this recipe and still got two loaves--I'm thinking my loaf pans are small, as I ...

being from the rock, this recipe brings me home. thank you sooooooooo much for sharing. i incorporated parts of the other reviews and it turns out great!!!

I boiled the raisins for about 2 minutes, drain them. also did cranberries. boil them for about 2 minutes then drain. made 2 loads. one with raisins. and the other with raisins and cranberry. I ...

I made this and it was great...the slightly hard crusty top was good. Only changes I made was to no soak the raisins and used nutmeg instead of "mace"?

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