Molasses raisin bread, also called lassie raisin bread, is a sweet yeast loaf associated with Newfoundland and Labrador home baking. Family versions vary in spices, enrichment and shaping. This measured version makes three loaves with raisins, cinnamon and cloves, shaped with three dough balls in each pan.
Molasses raisin bread, also called lassie raisin bread, is a sweet yeast loaf associated with Newfoundland and Labrador home baking. Family versions vary in spices, enrichment and shaping. This measured version makes three loaves with raisins, cinnamon and cloves, shaped with three dough balls in each pan.
Step 1Wash hands with soap and warm water. Measure the ingredients. Dissolve the granulated sugar in 240 ml warm water, sprinkle the yeast over it and leave for 5–10 minutes until foamy.
Step 2In a large bowl, combine about 900 g flour with the brown sugar, salt, cinnamon, cloves and raisins. In a jug, stir the remaining 240 ml warm water with the molasses, melted butter and vanilla.
Step 3Pour both liquid mixtures into the dry ingredients. Stir until a shaggy dough forms, then add the remaining flour gradually until the dough is soft and tacky but can be lifted from the bowl. You may not need every gram.
Step 4Knead by hand on a lightly floured surface or with a dough hook for 8–10 minutes, until smooth and elastic. Put in a lightly greased bowl, cover and let rise in a warm place until doubled, about 50 minutes; allow more time if needed.
Step 5Press the dough down gently and knead briefly. Cover and let it rise again until puffy, about 30 minutes. Grease three medium loaf pans.
Step 6Divide the dough into 9 equal pieces. Shape each into a ball and arrange 3 balls in each pan. Cover and let rise until the dough crowns about 2–3 cm above the rims, about 40 minutes; allow more time if needed. Meanwhile, heat the oven to 175°C/350°F.
Step 7Bake for 30–40 minutes, until the tops are deep brown and the loaves sound hollow when tapped. If browning quickly, loosely cover with foil for the final minutes. Turn out onto a rack and cool completely before slicing or storing.
Serve warm or toasted with butter, alongside tea. Newfoundland recipes vary; this cinnamon-and-clove version is one home-style interpretation, and the three dough balls per pan reflect a documented local shaping style. Cool the loaves completely, then keep airtight at room temperature for up to 2 days or freeze well wrapped for up to 2 months.
Rounded estimate for 1 of about 36 slices (approximately 55 g), based on common composition values for flour, sugars, molasses, butter, raisins, yeast and spices. The batch provides roughly 6,450 kcal, 1,390 g carbohydrate, 122 g protein, 58 g fat, 49 g fibre and 1,600 mg sodium. Brands, flour uptake, moisture and slice size change the result; this is not a laboratory analysis.
Contains wheat (gluten) and milk from the butter. Check ingredient labels and cross-contact statements if avoiding these allergens. Raw flour is not ready to eat: do not taste the dough. Wash hands, bowls, utensils and work surfaces after handling it. Bake until the centre is set; molasses makes the crust dark, so colour alone is not a reliable doneness cue. Cool completely before sealing. Store airtight at room temperature for up to 2 days or freeze well wrapped for up to 2 months.
Yes, but it has a stronger, more bitter flavour than mild or fancy molasses. Use it only if you enjoy that deeper taste.
