Raisin Bread
INGREDIENTS
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Raisin Bread
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1 cup warm water (100° to 110°F)*
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2 envelopes Fleischmann’s® Active Dry Yeast
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1/2 cup sugar
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3/4 tsp salt
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1/2 cup butter or margarine, softened
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5 to 5-1/2 cups all-purpose flour
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2 large eggs
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1/3 cup cooked mashed potatoes, at room temperature**
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2 cups raisins
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Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, salt, butter, and 2 cups flour; blend well. Stir in eggs, mashed potatoes, raisins, and enough remaining flour to make soft dough.
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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 hr.
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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
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Bake at 350° for 35 minutes or until done. Remove from pans; let cool on wire racks.
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*Use tap water reserved from boiling potatoes.
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**To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. Let cool to room temperature. Yields 2 loaves
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