Potato-Raisin Bread with Caraway

Food Service Search Staff

INGREDIENTS:2 ½ cups Idaho® Mashed Potatoes, made from fresh or dehydrated, hot
½ cup solid shortening
2 Tbsp. active dry yeast
2 cups water, divided
1 ½ cups dark seedless raisins
¼ cup granulated sugar
¼ cup dry nonfat milk
2 Tbsp. caraway seeds
1 ½ Tbsp. salt
½ Tbsp. ground nutmeg
8 cups all-purpose flour
1 egg white
2 tsp. water
3 Tbsp. caraway seeds DIRECTIONS:In bowl of mixer equipped with dough hook, combine potatoes and shortening; mix until shortening is melted. In separate bowl, sprinkle yeast over ½ cup warm water and stir until dissolved. Add raisins, sugar, dry milk, caraway seeds, salt and nutmeg to the potato mixture. Mix well. Stir in yeast mixture and remaining 1 ½ cups water; 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 onto well-floured surface and knead until elastic but firm (approximately 5 minutes). Place in greased bowl. Rub dough surface with oil; cover and let rise in warm place until doubled in size (45-65 minutes). Punch dough down. Knead briefly, adding flour if necessary. Dough should not be sticky. Divide dough into 3 1 ½-lb. pieces. Let rest 10 minutes. Shape each piece into a ball and place in 9 inch 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 Tbsp. caraway seeds. Bake bread 10 minutes in 400°F oven. Reduce heat to 350°F and continue baking 30-40 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 make French toast. SERVINGS:3 large loaves, 12 slices per loaf From:Chef-owner Ann Fuller, The Trumbull House, Hanover, N.H. PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION