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Title: German Raisin Bread
Categories: Bread
Yield: 4 Loaves
| 2 | pk | Yeast (active dry or compressed) |
| 1 | ts | Sugar water |
| 8 | c | Flour (about) |
| 1 | tb | Salt |
| 2 | tb | Butter or other shortening |
| 1 | c | Potato; fresh cooked, finely sieved |
| 2 | c | Scalded milk, cooled to lukewarm |
| 2 | Eggs, slightly beaten | |
| 1 | c | Sugar |
| 4 | tb | Melted butter |
| 1/2 | ts | Cinnamon |
| 2 | c | Raisins |
| 2 | c | Candied cherries; coarse chop |
| 1 | c | Nuts; fine chop |
| 3/4 | c | Chopped citron |
| Whole blanched almonds | ||
| Beaten egg | ||
| Butter |
Sprinkle or crumble yeast into measuring cup with the 1 tsp sugar. Add lukewarm water to make 1/2 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 2 1/2 hours or until almost doubled. Beat risen dough slightly. Add eggs, the 1 cup sugar, 4 Tbsp melted butter, and the 1/2 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 1/2 cup sugar mixed with the 1 1/2 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.
Source: Mom-E's old magazine clippings- 1940's to 1970's Sunset Magazine, December 1961 From: Sallie Krebs By fatfree-request@fatfree.com on Jun 16, 1997
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