Prep 2 hrs
Cook 1 hr
I received this through a recipe swap in Home Cooking magazine by a very nice gentleman named Billie A Wesolowski. I'm very thankful to him for such a great recipe. This makes a very delicious loaf of bread. A family favorite since 1999. I've never tried it with the raisins though.
- 3⁄4 cup milk
- 3⁄4 cup potato water
- 1⁄2 cup butter, melted
- 2 teaspoons salt
- 2⁄3 cup sugar
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 cup warm water
- 8 cups flour
- 3 eggs, slghtly beaten
- 1 cup mashed potatoes
- 1 cup golden raisin (optional)
- Scald milk and potato water.
- Add butter, salt and sugar.
- Let stand until lukewarm.
- Sprinkle warm water over yeast.
- Let stand to make sponge.
- Put 4 cups flour in large bowl.
- Add milk mixture, eggs, mashed potatos, raisins and yeast.
- Beat until smooth.
- Add remaining flour. Knead 10 minutes or until smooth and elastic.
- Place in greased bowl; turn greased side up.
- Cover. let rise until double (about 1 1/2-2 hrs.).
- Punch dough down. Divide in half. Shape into 2 loaves. Place each into a greased baking pan. Cover. Let rise until almost doubled - about 45 minutes.
- Bake in a 350 degree oven until golden brown and loaf sounds hollow when tapped.
- Cool on wire rack, laying loaf on it's side.
- Just before removing from pans, brush tops with melted butter.
- Makes 2 (9 by 5") loaves or 10 mini loaves.
Halved this recipe to be able to mix in my trusty old ABM. Added 2 T freshly snipped rosemary leaves & used 1/2 bread flour with 1T vital wheat gluten/vitC but otherwise made as directed - but halved. Something magical about sultanas & fresh rosemary. This bread rose beautifully & dramatically - shaped after first rise into one loaf, slashed 1/2 way through second rise (fast!) & baked at 350 degrees F for 52 minutes. What a big beautiful loaf! Chewy crispy crust with scattered blisters - chewy but not tough inside. Lovely browning of crust which contrasted with the flour dusting. Baked on preheated stone scattered with cornmeal. Thank you Hobby for a keeper that we will use whenever we have leftover potato (saving potato water too!) edit - have made this bread 4 times since original review - I now make 2 loaves with the 1/2 recipe & they are good sized! Love this recipe - it goes so well with so many foods - friends actually ask me to make them another loaf (making a batch now)! Think I will break out the Electrolux to make a full sized batch - but will shape into 4 loaves. Wonderful bread - esp. with the raisins & rosemary!
This yields a good loaf of bread. It's firm but tender. A bit too bland, it needs something. I don't know what yet though. Tasted just a little "potato-ey" compared to white bread. I baked mine in rounds on a hearth stone, powdering the tops lightly with flour for a rustic look. My advice on it is to read it carefully, a couple places in the directions I got turned around. I was able to fix it though. Thank you for the recipe, I like this bread.. and it made great french toast.