Title: German Raisin Bread
Categories: Breads
Yield: 4 Loaves

2 pk Yeast (active dry or
-compressed)
1 ts Sugar water
8 c Flour (about)
1 tb Salt
2 tb Butter or other shortening
1 c Potato; fresh cooked, finely
-sieved
2 c Scalded milk, cooled to
-lukewarm
2 Eggs, slightly beaten
1 c Sugar
4 tb Melted butter
1/2 ts Cinnamon
2 c Raisins
2 c Candied cherries; coarse
-chop
1 c Nuts; fine chop
3/4 c Chopped citron
Whole blanched almonds
Beaten egg
Butter

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.

Source: Mom-E's old magazine clippings- 1940's to 1970's Sunset Magazine,
December 1961 From: Sallie Krebs

Posted to MM-Recipes Digest V4 #197 by BobbieB1@aol.com on Jul 29, 1997