Lassy Bread

Recipe View Plump the Raisins: In a heatproof bowl, soak the raisins in boiling water until fully submerged. Cover with plastic wrap or a plate and let stand overnight to rehydrate. (Overnight)

Recipe View Activate the Yeast: In a small bowl, dissolve the sugar in lukewarm water. Sprinkle yeast over the mixture and let stand until foamy, about 10-15 minutes. (10-15 minutes)

Recipe View Infuse the Milk: In a saucepan, heat the milk, butter, and salt over medium heat until the butter is melted. Remove from heat and allow to cool to lukewarm (105-110°F). (10 minutes)

Recipe View Combine Wet and Dry: Drain the plumped raisins and add them to the cooled milk mixture. Stir in the yeast mixture and molasses. In a separate bowl, sift together the flour, cinnamon, mace, and cloves. Gradually add half of the flour mixture to the milk mixture, stirring with a wooden spoon for 2-3 minutes. Incorporate the remaining flour until a moist dough forms. (15 minutes)

Recipe View Knead the Dough: Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking. (10 minutes)

Recipe View First Rise: Place the dough in a large, oiled bowl, turning to coat. Cover and let rise in a warm, draft-free place until doubled in size, about 1.5-2 hours. (1.5-2 hours)

Recipe View Shape the Loaves: Lightly oil or grease two loaf pans. Divide the dough in half and shape into two loaves. Place the loaves in the prepared pans, cover, and let rise until doubled in size, about 1-2 hours. (1-2 hours)

Recipe View Bake: Preheat oven to 375°F (190°C). Bake for 1 hour, or until the loaves are golden brown and sound hollow when tapped on the bottom. (1 hour)