Potato-Raisin Bread with Caraway
Richard Taylor & Monica Kass Rogers
- 2 1/2 cups prepared Idaho Mashed Potatoes, made from fresh or dehydrated, hot
- 1/2 cup solid shortening
- 2 tablespoons active dry yeast
- 2 cups water, divided
- 1 1/2 cups dark seedless California raisins
- 1/2 cup granulated sugar
- 3/4 cup dry non-fat milk
- 2 tablespoons caraway seeds
- 1 1/2 tablespoon salt
- 1/4 tablespoon ground nutmeg
- 8 cups all-purpose flour
- 1 egg white
- 2 tsps water
- 3 tablespoons caraway seeds
- In bowl of mixer equipped with dough hook, combine potatoes and shortening; mix until shortening is melted.
- In separate bowl, sprinkle yeast over 1/2 cup warm water and stir until dissolved.
- Add raisins, sugar, dry milk, caraway seeds, salt and nutmeg to potato mixture; mix well. Stir in yeast mixture and remaining 1 1/2 cups water and blend thoroughly.
- On medium speed, add flour, 1 cup at a time, stirring well between additions. When all flour is added, mix 3 minutes on medium. Remove dough from bowl, turn into well-floured surface and knead until elastic but firm (approximately 5 minutes). Place in greased bowl; rub surface with oil; cover and let rise in warm place until doubled in size (45 to 65 minutes).
- Punch dough down. Knead briefly, adding flour if necessary (dough should not be sticky). Divide dough into 3 1 1/2 pound pieces. Let rest 10 minutes. Shape each piece into a ball and place in 9 X 5-inch loaf pans. Let stand, covered, until doubled in size (20-30 minutes).
- Preheat conventional oven to 400°F. Beat egg white and water and brush each loaf. Sprinkle each loaf with 1 tablespoon caraway. Bake bread 10 minutes in 400°F. oven. Reduce heat to 350°F. and continue baking 30 to 40 minutes or until loaves are browned and sound hollow when tapped. Remove from oven; cool on wire racks. Serve with sweet butter and marmalade. Or use to make French toast with New Hampshire maple syrup.