Lassy Bread Recipes

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NEWFOUNDLAND MOLASSES RAISIN BREAD



Newfoundland Molasses Raisin Bread image

A classic Newfoundland recipe that everyone's Mom or Nan made back in the day. It's often enjoyed at the Holidays and is a favourite for morning toast with gobs of melting butter.

Provided by Barry C. Parsons

Time 1h20m

Number Of Ingredients 10

1 cup lukewarm water
2 tbsp white sugar
2 8 gram envelopes dry yeast (or 4 tsp total)
1 tsp salt
8 cups all purpose flour, approximately
1 ½ cups lukewarm milk
1 cup molasses
3/4 cup melted butter
2 beaten eggs
3 cups raisins

Steps:

  • In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.
  • In a large mixing bowl or the bowl of an electric mixer that has a dough hook, stir together 3 cups of the flour along with the salt. When the yeast is ready, stir it add it to the flour and salt along with the butter, molasses, warm milk and beaten eggs.
  • Using a wooden spoon or the regular paddle of your electric mixer, mix slowly for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour than the recipe details to bring your dough to a proper consistency that is not too sticky. This is not unusual.
  • If not using an electric mixer, keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
  • Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough.
  • Turn the dough out onto a flour-dusted counter top or breadboard to knead. Knead the dough for an additional 5-10 minutes by hand.
  • Place the dough in a large bowl cover the dough with a damp tea towel. Leave it to rest and rise for two hours. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
  • Grease 4 medium loaf pans. 9 x 5 inches at the top or similar dimensions. Divide the dough into 12 equal portions. Form each portion into a ball. I use a kitchen scale for this purpose, taking the total weight of the dough and them dividing by 12.
  • Place 3 balls of dough in each prepared loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2-3 hours depending on room temperature. Molasses bread generally takes quite a bit longer to rise/proof than white bread.
  • Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The top and bottom crust should have good colour.
  • When baked, turn the loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

Nutrition Facts : ServingSize g

LASSY BREAD



Lassy Bread image

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

Provided by sir charles

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 13h40m

Yield 12

Number Of Ingredients 12

4 cups raisins
½ cup lukewarm water
1 teaspoon white sugar
1 (.25 ounce) envelope active dry yeast
2 ½ cups milk
¼ cup butter
1 tablespoon salt
½ cup molasses
6 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground mace
1 teaspoon ground cloves

Steps:

  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake loaves in preheated oven 1 hour, or until they are nicely browned and sound hollow when tapped on the bottom.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 104.9 g, Cholesterol 14.2 mg, Fat 5.8 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 3.2 g, Sodium 642.7 mg, Sugar 43 g

MOLASSES GOLDEN RAISIN BREAD



Molasses Golden Raisin Bread image

This is an old recipe that I have scaled down for use with a bread machine(to make the dough only). Called Lassy Bread in Newfoundland, it is sweet with molasses and chock full of raisins. Best served warm or toasted with butter. Note: Edited to correct errors - thanks to reviewer

Provided by _Pixie_

Categories     Yeast Breads

Time 3h25m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

1/2 cup warm water
1/2 cup milk, warm but not hot
1/4 cup molasses
2 teaspoons active dry yeast
2 tablespoons vegetable oil
1 egg, beaten
1 teaspoon salt
3 cups all-purpose flour
1 teaspoon cinnamon
1 cup golden seedless raisins

Steps:

  • Add all the ingredients except the raisins to the breadmaker and run on the dough cycle, for my breadmaker this is the order given and the dough cycle lasts 90 minutes. Note: I like to mix the warm water, milk and molasses and "proof" the yeast in it for about 10 minutes before adding the remaining ingredients.
  • When the dough cycle has finished start it again, and add the raisins, let it run for 5 to 10 minutes to mix all the raisins in and then stop it.
  • Make dough into a smooth loaf and place in a greased 9" x 5" loaf pan.
  • Cover with plastic wrap and let raise until doubled.
  • Bake in a preheated 350F oven about 35-45 minutes, loaf should be golden and sound hollow when tapped.

Nutrition Facts : Calories 194.5, Fat 3.4, SaturatedFat 0.7, Cholesterol 16.9, Sodium 209.6, Carbohydrate 36.7, Fiber 1.5, Sugar 8.9, Protein 4.7

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