- 1 (1/4 oz.) pkg. active dry yeast
- 8 tablespoons sugar, divided
- 1 cup warm water
- 1/2 cup butter, melted
- 2 eggs
- 1/4 warm mashed potatoes (without added milk or butter)
- 1/2 teaspoon salt
- 3 1/4 to 4 cups all-purpose flour
- 1 cup raisins
In mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add butter, eggs, potatoes, salt, remaining sugar and 2 cups flour; beat until smooth. Stir in raisins and enough remaining flour to form soft dough.
Turn onto floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down. Turn onto lightly floured surface; divide
into eight portions. Shape each into ball. Place dough balls in
greased 10-inch springform pan. Cover and let rise until doubled, about 30 minutes.
Place on baking sheet. Bake at 350° 25 to 30 minutes or until golden brown. Remove sides of pan. Place on wire rack to cool.
This bread is tender and slightly sweet, with a light texture and attractive shape. Change the ?freckles? by using dried cranberries, currants or chocolate chips instead of raisins.
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