Potato-Raisin Bread with Caraway

[kirra]

Potato-Raisin Bread with Caraway

Ingredients:

2 1/2 cups Prepared Idaho Mashed Potatoes, made from fresh or dehydrated, hot
1/2 cup Solid shortening
2 Tbsp Active dry yeast
2 cups Water, divided
1 1/2 cups Dark seedless raisins
1/2 cup Granulated sugar
3/4 cup Dry non-fat milk
2 Tbsp Caraway seeds
1 1/2 Tbsp Salt
1/4 Tbsp Ground nutmeg
8 cups All-purpose flour
1 Egg white
2 tsps Water
3 Tbsp Caraway seeds

Preparation:

In bowl of mixer equipped with dough hook, combine potatoes and shortening; mix until shortening is melted.

In separate bowl, sprinkle yeast over 1/2 cup warm water and stir until dissolved.

Add raisins, sugar, dry milk, caraway seeds, salt and nutmeg to potato mixture; mix well. Stir in yeast mixture and remaining 1 1/2 cups water and blend thoroughly.

On medium speed, add flour, 1 cup at a time, stirring well between additions. When all flour is added, mix 3 minutes on medium. Remove dough from bowl, turn into well-floured surface and knead until elastic but firm (approximately 5 minutes). Place in greased bowl; rub surface with oil; cover and let rise in warm place until doubled in size (45 to 65 minutes).

Punch dough down. Knead briefly, adding flour if necessary (dough should not be sticky). Divide dough into 3 1 1/2 pound pieces. Let rest 10 minutes. Shape each piece into a ball and place in 9 X 5-inch loaf pans. Let stand, covered, until doubled in size (20-30 minutes).

Preheat conventional oven to 400°F. Beat egg white and water and brush each loaf. Sprinkle each loaf with 1 tablespoon caraway. Bake bread 10 minutes in 400°F. oven. Reduce heat to 350°F. and continue baking 30 to 40 minutes or until loaves are browned and sound hollow when tapped. Remove from oven; cool on wire racks. Serve with sweet butter and marmalade. Or use to make French toast with New Hampshire maple syrup.