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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This bread has been a favorite at family gatherings, either formal or casual, for years. It's tender and slightly sweet, with a light texture and attractive shape. Sometimes I change the freckles , using dried cranberries, currants or chocolate chips instead of the raisins.Mary E. Relyea, Canastota, New York Ingredients:
1 package (1/4 ounce) active dry yeast |
8 tablespoons sugar, divided |
1 cup warm water (110° to 115°) |
1/2 cup butter, melted |
2 eggs |
1/4 cup warm mashed potatoes (without added milk and butter) |
1/2 teaspoon salt |
3-1/4 to 4 cups king arthur unbleached all-purpose flour |
1 cup raisins |
Directions:
1. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the butter, eggs, potatoes, salt, remaining sugar and 2 cups flour; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Shape each into a ball. Place dough balls in a greased 10-in. springform pan. Cover and let rise until doubled, about 30 minutes.
4. Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Remove sides of pan. Place on a wire rack to cool. Yield: 1 loaf, 12 servings.
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