Classic Amish Raisin Bread

By gbvampy1

4 medium loaves or 6 small ones are an option. Watch bake time.

Ingredients

• filling:
• 2 cups milk
• 1/4 cup sugar
• 2 teaspoons salt
• 1/2 cup butter/margarine
• 1 cup unseasoned mashed potato or prepared instant potatoes
• 1/2 cup warm water
• 2 packages yeast
• 7 1/2 cups all purpose flour, approximately
• 1 1/2 cups raisins
• 1 egg, lightly beaten
• 1/2 cup sugar
• 2 teaspoons cinnamon

Preparation

Step 1

Scald milk in non-stick pot over medium heat, until bubbles form around the edge of pot.

Turn off and add sugar, butter, and mashed potatoes.

Stir till smooth.

Let cool to lukewarm.

Dissolve yeast in 1/2 cup warm water with pinch of sugar.

Let sit 10-15 minutes.

Mix in lukewarm potato mixture and raisins.

Stir in flour, don't be afraid to use your hands.

You want a soft but not sticky dough.

Dump out onto floured table and knead well 5 minutes.

Return to greased bowl and turn dough over so top is greased.

Cover loosely with waxed paper and let rise in a warm place till doubled, 1 to 1 1/2 hours.

Divide dough into 2.

Roll out each loaf, 9 by about 12 inches, will be about 1/2 inch thick.

Brush with half the beaten egg. Mixed together 1/4 cup sugar and 1 tsp cinnamon.

Sprinkle evenly over dough.

Roll up tightly from short end.

Pinch and fold ends over, to seal in filling.

Repeat with second ball of dough.

Cover and let rise another hour or until nearly doubled.

Place loaves into greased 9x5 inch loaf pans and bake 350F for 35-40 minutes

Loaves will sound hollow when tapped on the bottom.

If not put back in pan and return to oven for a few more minutes.