Total Time
2hrs 10mins
Prep 1 hr 40 mins
Cook 30 mins

This is an amazing, slightly sweet, awesome bread. I couldn't wait when I made my first two loaves for them to cool. I had to tuck in right away, burning my fingers in the process. It will overgrow your bread machine, so use the dough cycle and bake in two prepared bread pans. I made it with currants and substituted half baking splenda for for half the sugar and it turned out great. Would also be awesome with other dried fruits or a mixture. Makes amazing french toast!

Ingredients Nutrition

Directions

  1. In a small saucepan or in the microwave, cook the diced potatoes until tender.
  2. Drain but reserve the potato water.
  3. Mash potato with a fork.
  4. Add enough water to the potato water to make 3/4 cup.
  5. Place potato, potato water, eggs, butter lemon peel, sugar, salt, bread flour in the breadpan of your bread machine.
  6. Add yeast last.
  7. Select dough cycle and press start.
  8. Check every now and again to make sure it's not too sticky, or too dry. If it is tacky, add a bit of flour 1 tbs at a time. If it's too dry add water a tbs at a time.
  9. When the bread machine beeps to add stuff, toss in your raisins and let finish.
  10. When the dough cycle is over, prepare two bread pans. Grease the pans and shake some course cornmeal across the bottom so it doesn't stick.
  11. Split dough between the pans and allow to rise for 15-20 minutes.
  12. After the last rise, cut three slits into the top of the bread, and brush with one beaten egg (you won't use all of it) to give the crust a nice sheen.
  13. Preheat oven to 350.
  14. Bake for 30-35 minutes, covering the bread with foil after about 15 minutes so the top does not burn (and it will, so watch it).
  15. If you have a cooking thermometer, you will know the bread is done with the internal temp comes to 200-210. It is not necessary, but since this bread.