Lassy Bread Recipe - Allrecipes.com
Lassy Bread Recipe
  • READY IN 13+ hrs

Lassy Bread

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    1 hr 15 mins
  • READY IN

    13 hrs 40 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Mar 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.

 
Mar 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.

 

12 Ratings

Mar 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!!!

 
Nov 08, 2011

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!

 
Jan 07, 2010

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. I get 3 large loaves of bread out of this recipe. I freeze two of the loaves so it lasts longer. Take it out of the freezer the night before you intend to eat it and it's almost as good having it right out of the oven. Reminds me of growing up in rural Newfoundland.

 
Mar 17, 2012

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 often end up with higher loaves of bread. I soaked the raisins in boiling water (oops, missed the lukewarm part) for about a 1/2 hour, and it was fine. I also left out the mace since I didn't have it. I thought this turned out really well. Thanks for the recipe!

 
Sep 25, 2011

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!!!

 
Dec 28, 2012

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"?

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 104.9 g
  • 34%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 643 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

How to Make Easter Bread

See how to make traditional braided Easter bread with a simple glaze.

How to Make No-Knead Beer Bread

Watch how to make a simple, rustic beer bread.

Grandma VanDoren’s White Bread

Mmm, delicious homemade bread just like grandma used to make.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States