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

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

496.2 calories; 10.1 g protein; 104.9 g carbohydrates; 14.2 mg cholesterol; 642.7 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2009
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. Read More
(9)

Most helpful critical review

Rating: 2 stars
03/13/2018
As this recipe is written it is unworkable. First 4 cups of raisins is way too many raisins. Soaked or dry. I reduced to 2 cups of raisins soaked. One packet of yeast was insufficient to rise this dough. I added a second packet. Next 6 cups of flour is insufficient to knead the dough. I added an additional cup and a half of unbleached flour and used a bread hook with my mixer. The dough never balled up like a bread dough. It was elastic like a bread dough but was more batter than dough. I added the raisins to the flour and spices. Not into the milk mixture. Otherwise the raisins would rise to the top and not be dispersed through the entire loaf. I was determined to save this bread because it would have been costly to dump. The yield was three loaves. The bread was OK. By OK I mean edible but not anything special. I doubt that I will make it again. The rating for this recipe is misleading. This recipe would have been a total loss to a beginner. I don't like to trash people's recipes but I find it hard to believe that anyone could have successfully produced this recipe as written. Read More
16 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/24/2009
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. Read More
(9)
Rating: 5 stars
03/24/2009
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. Read More
(9)
Rating: 5 stars
03/19/2012
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. Read More
(5)
Advertisement
Rating: 5 stars
03/16/2009
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!!! Read More
(4)
Rating: 5 stars
11/08/2011
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! Read More
(2)
Rating: 5 stars
03/17/2012
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! Read More
(2)
Advertisement
Rating: 5 stars
01/07/2010
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. Read More
(2)
Rating: 5 stars
09/25/2011
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!!! Read More
(1)
Rating: 1 stars
04/03/2017
really bad recipe. Read More
Rating: 2 stars
03/13/2018
As this recipe is written it is unworkable. First 4 cups of raisins is way too many raisins. Soaked or dry. I reduced to 2 cups of raisins soaked. One packet of yeast was insufficient to rise this dough. I added a second packet. Next 6 cups of flour is insufficient to knead the dough. I added an additional cup and a half of unbleached flour and used a bread hook with my mixer. The dough never balled up like a bread dough. It was elastic like a bread dough but was more batter than dough. I added the raisins to the flour and spices. Not into the milk mixture. Otherwise the raisins would rise to the top and not be dispersed through the entire loaf. I was determined to save this bread because it would have been costly to dump. The yield was three loaves. The bread was OK. By OK I mean edible but not anything special. I doubt that I will make it again. The rating for this recipe is misleading. This recipe would have been a total loss to a beginner. I don't like to trash people's recipes but I find it hard to believe that anyone could have successfully produced this recipe as written. Read More