Title: Raisin Bread
Categories: Penndutch, Breads
Yield: 1 Servings

1 Med Potato
1 qt Water
1 c Yeast
1 c Water, lukewarm
2 ts Cinnamon
1/2 ts Cloves
1 c Sugar
1 lb Raisins
1 tb Butter
Flour

Pare and boil the potato in the quart of water, mash and mix sufficient
flour with the water to form a smooth batter. Dissolve the yeast in 1 cup
of lukewarm water and combine with the batter. Cover and set in a warm
place and let rise for 4 hours. Add the rest of the ingredients and knead,
adding flour as needed. Be careful not to get dough too stiff. Let stand
for 2 hours, then form into loaves, place in bread pans and let rise until
light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini