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Amish Cook Classic: Homemade Raisin Bread

This recipe comes from the archives of The Amish Cook, first featured in the newspaper column back in 1999.  Homemade loaves of bread - white, wheat, raisin, sourdough and numerous others - are staples of Amish diets.  Try slicing this raisin bread and then coating it with a generous slather of butter while the bread is still hot, you won't be disappointed!

Raisin Bread

1 1/2 cups milk
1/4 cup sugar
2 teaspoons salt
1/2 cup butter
1 cup unseasoned mashed potatoes
1/2 cup warm water
2 packages yeast
7 1/2 cups flour
1 1/2 cups raisins

 

Scald milk, remove from heat, and add sugar, salt, butter and mashed potatoes. Let cool. Dissolve yeast in water, then mix with milk. Add raisins and flour. Stir. Let rise in warm place 1 1/2 hours. Divide dough into 2 loaves. Then mix the following separately:
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup butter or margarine (melted)

 

Then roll the set aside loaves out on a board and put half of butter, sugar and cinnamon mixture on each roll. Roll up as for a jelly roll and pinch edges together. Bake in loaf pans at 350 degrees to 375 degrees for 45 minutes.

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