Raisin Bread

  • 1 cup warm water (100° to 110°F)*Raisin_Bread_text.jpg
  • 2 envelopes Fleischmann’s® Active Dry Yeast
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 1/2 cup butter or margarine, softened
  • 5 to 5-1/2 cups all-purpose flour
  • 2 large eggs
  • 1/3 cup cooked mashed potatoes, at room temperature**
  • 2 cups raisins

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.
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.
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. Cover; let rise in warm, draft-free place until doubled in size, about 1 hr.
Bake at 350° for 35 minutes or until done. Remove from pans; let cool on wire racks.
*Use tap water reserved from boiling potatoes.
**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