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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This is an authentic recipe traced back to County Cork on the Emerald Isle. This freezes well. Prep time includes rising and kneading time. Both prep and cook times are approximate. Ingredients:
1 (1/4 ounce) package active dry yeast |
8 tablespoons sugar, divided |
1 cup warm water (110 to 115 degrees) |
1/2 cup butter or 1/2 cup margarine, melted |
2 eggs |
1/4 cup warm mashed potatoes (without added milk or butter) |
1/2 teaspoon salt |
3 1/4-4 cups all-purpose flour |
1 cup raisins |
Directions:
1. In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water.
2. Add the butter, eggs, potatoes, salt, remaining sugar and two cups flour; beat until smooth.
3. Stir in raisins and enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise in a warm place until doubled, about 1 hour.
7. Punch dough down.
8. Turn onto a lightly floured surface; divide into eight portions.
9. Shape each into a ball.
10. Place dough balls in a greased 10-inch springform pan.
11. Cover and let rise until doubled, about 30 minutes.
12. Place on a baking sheet.
13. Bake at 350 degrees for 25-30 minutes or until golden brown.
14. Remove sides of pan.
15. Place on a wire rack to cool.
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