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Lassy Bread




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    1. Put Raisins in small bowl and cover with Boiling Water. Let sit overnight.

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    2. Dissolve Yeast in Lukewarm Water to which Sugar has been added.

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    3. Let sit for 10-15 minutes until yeast is bubbly.

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    4. In saucepan heat Milk with Butter and Salt until butter melts.

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    5. Let cool to lukewarm. (too hot will kill the yeast).

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    6. In large bowl combine Molasses, Yeast and 3 cups of Flour, spices and raisins.

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    7. Beat with wooden spoon 2-3 minutes.

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    8. Continue adding flour until moist dough is formed.

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    9. Place on flat surface and knead for approximately 10 minutes until dough becomes smooth and elastic. Add more flour if dough sticks to surface.

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    10. Place in lightly oiled warm place until doubled in bulk. (1 ½ -2 hours).

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    11. Divide dough in half and shape to form 2 loaves making them smooth on surface.

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    12. Place in pans, let rise again (1-2 hours).

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    13. Loosely cover pans with clean damp cotton tea towel.

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    14. Bake in preheated 375 degree “F” oven until loaves are browned and give a hollow sound when tapped (about 1 hour).

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    15. Brush tops of loaves with melted butter while hot.


For the liquid, I use the raisin water, and if I must top it with milk.

Using the raisin water not only enhances the taste, but the colour also.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Lassy Bread.


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