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German Raisin Bread


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Bread

Ingredients:

  • 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

Directions:

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
 
Posted to MM-Recipes Digest V4 #197 by BobbieB1@aol.com on Jul 29, 1997