Raisin Breadbreads, penndutch 1 each med potato 1 quart water 1 cup yeast 1 cup water, lukewarm 2 teaspoon cinnamon 1/2 teaspoon cloves 1 cup sugar 1 lb raisins 1 tablespoon butter 1 single 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. |
