Celebrate the festive season with a taste of Newfoundland’s heritage through this Old-Fashioned Christmas Sweet Bread recipe. Selected from my treasured collection of local cookbooks, this delightful recipe has been a cherished holiday favorite for generations. Each loaf embodies the warmth and joy of Christmas, making it the perfect addition to your holiday table.
Christmas Sweet Bread is more than just a treat; it’s a tradition. With its tender crumb and sweet, fruity aroma, this bread captures the essence of Newfoundland’s festive spirit. The recipe combines simple ingredients like flour, sugar, eggs, and dried fruits to create a moist and flavorful bread that’s both comforting and nostalgic. The hint of holiday spices adds a special touch, making every bite a reminder of home and family gatherings.
Baking this Sweet Bread is a beautiful way to connect with Newfoundland’s culinary history and bring a piece of that rich culture into your home. Whether enjoyed with a cup of tea, as a festive breakfast, or given as a heartfelt gift, this bread is sure to bring smiles and warm memories to all who taste it.
Old Fashioned Christmas Sweet Bread Recipe:
- 2 pkgs. yeast
- 1 cup luke warm water
- 2 tsps, sugar
- 1 cup molasses
- 12 cups flour
- 3 cups luke warm water
- 3 tbsp, melted butter
- 6 tbsp, sugar
- 4 tsp. salt
- 3 cups raisins
- 2 or 3 tsp. caraway seed
Dissolve yeast in 1 cup luke warm water to which 2 tsp. of sugar have been added.
Combine 3 cups lukewarm water, molasses and the melted butter, sift dry ingredients, add raisins and caraway seed, stir dissolved yeast into the molasses mixture, Stir in flour mixture.
Knead for about 10 minutes, Place in a greased bowl and turn dough over 2 or 3 times to grease top and prevent a crust from forming.
Cover and let rise until doubled (about 2 hours), Divide dough into 4 or 5 pieces and form into loaves.
Place into greased pans and let rise until doubled in bulk about 1 hour.
Bake at 375-F degrees until loaves give a hollow sound when tapped (about 1 hour).
Brush tops with melted butter while hot if a soft crust is desired
