Raisin Bread
From pointsevenout 15 years ago
- 35 minutes to make
- Serves 2
Recipe modified from breadworld.com.
Ingredients
- 1/3 c cooked mashed potatoes, at room temperature** shopping list
- 2 c raisins shopping list
- 1 c potato water (100° to 110°F) shopping list
- 2 env. active dry yeast shopping list
- ½ c sugar shopping list
- ¾ t salt shopping list
- 1/2 cup butter or margarine, softened shopping list
- 2 c bread flour shopping list
- 2 c all-purpose flour shopping list
- More all-purpose flour for dough adjustment and kneading shopping list
- 2 eggs, room temperature shopping list
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.
People Who Like This Dish 3
- inancook Hollis Center, ME
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- lor Toronto, Canada
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- justjakesmom Everett, WA
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The Rating
Reviewed by 7 people-
Sounds and LOOKS good! I don't bake bread, but I love eating fresh-baked homemade bread! ;')
justjakesmom
in Everett loved it
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Lovely recipe and I can't wait to bake it. Thank you for submitting it to the group. High 5.
lor
in Toronto loved it
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