CLASSIC AMISH RAISIN BREAD
Classic Amish Raisin Bread: This is a delicious and doable recipe that was featured in our Amish Cook’s Baking Book. I’m not a huge raisin fan, but the raisins really work in this recipe. So even non-raisin lovers like me can find something to like in this. Thanks to recipe tester Paula for giving this a try for us. Yum! Now try the recipe yourself below:)
Raisins are a favorite among Amish cooks. The fruits are found at most Amish bulk food stores and because they can be stored for a long, long time they are very versatile. Raisin bread, raisin cookies, and just sprinkling raisins on cereal are favorite ways to use these shrivly snacks. Raisins are often packed in Amish school children’s lunches as a quick burst and bite of sweet flavor and around the holidays, raisins are found in many baked items. This recipe is an old standby classic, perfect for a lazy Sunday morning or Christmas morning. Slather it with some butter or cinnamon while it is warm and you have a slice of Heaven. Yum!
Serves: 2 loaves
- 2 cups milk
- ¼ cup sugar
- 2 tsp salt
- ½ cup butter/margarine
- 1 cup unseasoned mashed potatoes or prepared instant potatoes
- ½ cup warm water
- 2 packages yeast
- 7 ½ cup all purpose flour, approximately
- 1 ½ cup raisins
- filling: 1 egg, lightly beaten
- ½ cup sugar
- 2 tsp cinnamon
- Scald milk in non-stick pot over medium heat, until bubbles form around the edge of pot.
- Turn off and add sugar, butter, and mashed potatoes.
- Stir till smooth.
- Let cool to lukewarm.
- Dissolve yeast in ½ cup warm water with pinch of sugar.
- Let sit 10-15 minutes.
- Mix in lukewarm potato mixture and raisins.
- Stir in flour, don't be afraid to use your hands.
- You want a soft but not sticky dough.
- Dump out onto floured table and knead well 5 minutes.
- Return to greased bowl and turn dough over so top is greased.
- Cover loosely with waxed paper and let rise in a warm place till doubled, 1 to 1 ½ hours.
- Divide dough into 2.
- Roll out each loaf, 9 by about 12 inches, will be about ½ inch thick.
- Brush with half the beaten egg. Mixed together ¼ cup sugar and 1 tsp cinnamon.
- Sprinkle evenly over dough.
- Roll up tightly from short end.
- Pinch and fold ends over, to seal in filling.
- Repeat with second ball of dough.
- Cover and let rise another hour or until nearly doubled.
- Place loaves into greased 9x5 inch loaf pans and bake 350F for 35-40 minutes
- Loaves will sound hollow when tapped on the bottom.
- If not put back in pan and return to oven for a few more minutes.