Updated: Amish Raisin Bread
Total time
- 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.
Recipe by Amish 365 at https://www.amish365.com/amish-raisin-bread/
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