Shirley’s Iced Cinnamon Raisin Bread

  • 1 medium potato , peeled and chopped {I used a red potato. but any potato will do}
  • 4 cups water
  • 2 tablespoons butter
  • 2 teaspoons salt
  • 2 tablespoons yeast
  • 1 cup warm water
  • 1 cup sugar
  • 11-12 cups bread flour {I used King Arthur}
  • 16 ounces raisins
  • 2 teaspoons cinnamon
  • ½ teaspoon ground cloves
  • 3½ cups confectioner’s sugar
  • 1/2 cup stick butter , softened
  • 1 teaspoon vanilla
  • 2-3 tablespoon of milk {I used 2%}
  1. Put the chopped potato and the 4 cups of water in a saucepan and simmer until the potatoes are tender. Drain, reserving the liquid in a bowl. Mash the potatoes with the butter and salt, add the reserved liquid and set aside.
  2. Place the yeast in 1 cup of warm water and let it rest for 10 minutes.
  3. In a very large large bowl, stir together 6 cups of bread flour, sugar and the potato/water mixture. When the mixture has cooled to lukewarm, add the yeast. Stir until nice and smooth. Cover and rest for two hours. I mean, let the bread rest for two hours.
  4. Mix the spices and remaining flour {5-6 cups, it really just depends on how much you need to make a nice, soft dough}. Add the raisins and then turn the dough out onto a floured work surface and knead until smooth.
  5. Place the dough back in the unwashed bowl and cover. Let rise until double.
  6. Shape into loaves and place in greased pans {the recipe made four medium loaves for me, six smaller loaves for Shirley}. Let the dough rise again, covered, until doubled in size.
for full instructions you can go to :

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