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Raisin Bread




Source of Recipe


breadworld.com


Recipe Introduction


Makes 2 loaves


Recipe Link: http://recipecircus.com/recipes/CookingMonster/

List of Ingredients




1 cup warm water (100ø to 110oF)*
2 packages FLEISCHMANN'S Traditional Yeast
1/2 cup sugar
3/4 teaspoon salt
1/2 cup butter or margarine, softened
5 to 5 1/2 cups all-purpose flour
2 eggs
1/3 cup cooked mashed potatoes, at room temperature**
2 cups raisins


Recipe



Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, salt, butter, and 2 cups flour; blend well. Stir in eggs, mashed potatoes, raisins, and enough remaining flour to make soft dough. 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 hour.
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 hour.

Bake at 350oF for 35 minutes or until done. Remove from pans; let cool on wire racks.

*Use tap water or water reserved from boiling potatoes.

**To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. Let cool to room temperature.