Recipe for German Raisin Bread

Ingredients


2 pkg yeast (active dry or compressed)
1 teaspoon sugar
1 water
8 cup flour (about)
1 tablespoon salt
2 tablespoon butter or other shortening
1 cup finely sieved, freshly cooked potat; o
2 cup scalded milk, cooled to lukewarm
2 each eggs, slightly beaten
1 cup sugar
4 tablespoon melted butter
1/2 teaspoon cinnamon
2 cup raisins
2 cup coarsely chopped candied cherries
1 cup finely chopped nuts
3/4 cup chopped citron
1 whole blanched almonds
1 beaten egg
1 butter

Instructions

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.





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