Discover the warm, rich flavors of Newfoundland with this traditional Lassy Bread recipe, lovingly sourced from my collection of community cookbooks from the 60s, 70s, and 80s. “Lassy” is a charming Newfoundland term for molasses, and this bread is packed with its deep, sweet goodness, making it a beloved treat in many households across the island.
Lassy Bread is a true embodiment of Newfoundland’s baking traditions, combining simple ingredients like flour, sugar, molasses, and spices to create a dense, flavorful loaf that is perfect for any occasion. Whether enjoyed fresh out of the oven with a pat of butter or toasted and paired with your morning coffee, this bread offers a delightful taste of nostalgia.
Baking Lassy Bread is a wonderful way to connect with Newfoundland’s culinary heritage and share a piece of its history with your family and friends. Each bite of this molasses-rich bread evokes the warmth and comfort of home, making it a treasured addition to any recipe collection. So, roll up your sleeves and dive into this delightful baking experience your taste buds will thank you!
Lassy Bread Recipe:
- 1 tsp sugar
- 1/2 cup lukewarm water
- 1 pk active dry yeast
- 2 1/2 cups milk or water
- 1/4 cup butter
- 1 tbsp salt
- 1/2 cup molasses
- 6-7 cups flour (all-purpose)
- 2 tsp cinnamon
- 1 tsp mace
- 1 tsp cloves
- 4 cups raisins
Dissolve yeast in lukewarm water to which sugar has been added. Leave undisturbed for 10-15 minutes until yeast is bubbly. In saucepan, heat milk with butter and salt until butter melts; let cool too lukewarm. (Important: too high heat will kill yeast). In large mixing bowl, combine molasses, yeast mixture and 3 cups flour, spices and raisins. Beat with wooden spoon 2-3 minutes. Continue adding flour until moist soft dough is formed. Place on flat surface and knead for about 10 minutes until dough becomes smooth and elastic. (Add more flour if dough sticks to surface.) Place in a lightly oiled bowl in a warm place until doubled in bulk (1 1/2-2 hours).
Divide dough in half and shape to form 2 loaves, making them smooth on surface. place in 2 greased 9×5 inch loaf pans and allow to rise again until doubled (1-2 hours). Loosely cover pans with a clean damp cup towel. Bake in preheated 370 degrees F oven, until loaves are browned and give a hollow sound when tapped (about 1 hour). Brush tops of loaves with melted butter while hot. Makes 2 loaves.
