German raisin bread
4 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sunset Magazine, December | ||
| 2 | packs | Yeast (active dry or compressed) |
| 1 | teaspoon | Sugar |
| Water | ||
| 8 | cups | Flour (about) |
| 1 | tablespoon | Salt |
| 2 | tablespoons | Butter or other shortening |
| 1 | cup | Finely sieved, freshly cooked potato |
| 2 | cups | Scalded milk, cooled to lukewarm |
| 2 | eaches | Eggs, slightly beaten 1961 |
| 1 | cup | Sugar |
| 4 | tablespoons | Melted butter |
| ½ | teaspoon | Cinnamon |
| 2 | cups | Raisins |
| 2 | cups | Coarsely chopped candied cherries |
| 1 | cup | Finely chopped nuts |
| ¾ | cup | Chopped citron |
| Whole blanched almonds | ||
| Beaten egg | ||
| Butter | ||
Directions
SERVINGS: 4 LOAVES
SOURCE: MOM-E'S OLD MAGAZINE
FROM: SALLIE KREBS
Sprinkle or crumble yeast into measuring cup with the 1 tsp sugar. Add lukewarm water to make ½ cup; stir to dissolve. Sift flour, measure 4 cups, and sift again with salt into a large mixing bowl. Add shortening and potato. Stir in milk. Add yeast mixture and mix thoroughly. Cover and allow to rise in a warm place about 2½ hours or until almost doubled. Beat risen dough slightly. Add eggs, the 1 cup sugar, 4 Tbsp melted butter, and the ½ tsp cinnamon. Sift the remaining flour and gradually add enough (about 4 cups), stirring, to make a soft dough. Turn out on a lightly floured board, and knead until smooth. Place in greased bowl, cover, and allow to rise in a warm place until double, about 1 hour. Punch down; divide into 4 parts. On lightly floured board, roll out each part into a rectangle about 9 by 12 inches. Spread each with an equal amount of the 6 tbsp butter, and sprinkle with an equal amount of the ½ cup sugar mixed with the 1 ½ tsp cinnamon. Mix together raisins, candied cherries, chopped nuts, and citron. Divide evenly among the 4 portions of dough; spread over the surface of each, leaving about a one inch margin on all sides. Roll as you would a jelly, starting from a 9 inch side (press firmly but gently as you roll to avoid air spaces).
Fold ends under to seal. Place each loaf in a buttered loaf pan (5 by 9 inch) with a few almonds scattered on the bottom. Dip additional almonds in beaten egg and press on top of each loaf to make a pattern. Cover loaves, and allow to rise in a warm place until almost double in bulk, about 1 hour. Bake at 350-F for 45 minutes or until brown. Turn out onto wire rack, then turn upright; brush generously with butter and let cool. Wrap airtight; to freeze loaves, seal in foil. Slice to serve.
Submitted By SALLIE KREBS On 12-07-94