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Raisin Bread Recipe

Ingredients

How to make it

  • Peel, chop to about 1” and bring to boil, then simmer, one large russet potato until fork tender.
  • Steep raisins in hot tap water for ½ hour then drain well. This keeps raisins from stealing too much water from the dough and making it dry.
  • Drain and reserve 1 cup potato water. Mash potato using a potato ricer or masher. Keep 1/3 cup for recipe, reserve rest for another use. A dab of butter and a little cream makes a nice snack of the extra potato to curb the appetite while making this dish.
  • Place 1/2 cup potato water in large warm bowl. Sprinkle in yeast and a pinch of sugar; stir until dissolved.
  • Add remaining water, sugar, salt, butter, and 1 cup of each flour and blend well with a wooden spoon.
  • Stir in eggs, mashed potatoes, raisins, and the remaining flours by handful to make soft dough. Use enough extra all-purpose flour to keep the dough tacky but not sticky while kneading.
  • Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 ½ to 2 hours.
  • Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam sides down, in 2 greased 8 -1/2 x 4-1/2-inch loaf pans.
  • Cover; let rise in warm, draft-free place until doubled in size, about 1 ½ to 2 hours.
  • Bake at 350°F for 35 minutes or until done. Remove from pans; let cool on wire rack.

Reviews & Comments 4

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    " It was excellent "
    lor ate it and said...
    Lovely recipe and I can't wait to bake it. Thank you for submitting it to the group. High 5.
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  • pointsevenout 14 years ago
    I was fortunate to get this picture. Had to put mother on a leash. Once released, she ripped into the hot bread like a monkey on a cupcake.
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    " It was excellent "
    justjakesmom ate it and said...
    Sounds and LOOKS good! I don't bake bread, but I love eating fresh-baked homemade bread! ;')
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  • pointsevenout 14 years ago
    Bread has an extended rise time because of all the sugar. Sugar retards the fermentation process.
    Was this review helpful? Yes Flag

The Cook

pointsevenout Athens, AL

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