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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Recipe modified from . Ingredients:
1/3 c cooked mashed potatoes, at room temperature |
2 c raisins |
1 c potato water (100° to 110°f) |
2 env. active dry yeast |
1/2 c sugar |
3/4 t salt |
1/2 cup butter or margarine, softened |
2 c bread flour |
2 c all-purpose flour |
more all-purpose flour for dough adjustment and kneading |
2 eggs, room temperature |
Directions:
1. Peel, chop to about 1” and bring to boil, then simmer, one large russet potato until fork tender.
2. Steep raisins in hot tap water for 1/2 hour then drain well. This keeps raisins from stealing too much water from the dough and making it dry.
3. Drain and reserve 1 cup potato water. Mash potato using a potato ricer or masher. Keep 1/3 cup for recipe, reserve rest for another use. A dab of butter and a little cream makes a nice snack of the extra potato to curb the appetite while making this dish.
4. Place 1/2 cup potato water in large warm bowl. Sprinkle in yeast and a pinch of sugar; stir until dissolved.
5. Add remaining water, sugar, salt, butter, and 1 cup of each flour and blend well with a wooden spoon.
6. Stir in eggs, mashed potatoes, raisins, and the remaining flours by handful to make soft dough. Use enough extra all-purpose flour to keep the dough tacky but not sticky while kneading.
7. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 to 2 hours.
8. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam sides down, in 2 greased 8 -1/2 x 4-1/2-inch loaf pans.
9. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 to 2 hours.
10. Bake at 350°F for 35 minutes or until done. Remove from pans; let cool on wire rack.
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