Try this German Raisin Bread recipe, or contribute your own.
Suggest a better descriptionSprinkle or crumble yeast into measuring cup with the 1 tsp sugar. Add lukewarm water to make 1/2 cup; stir to dissolve. Sift flour, measure 4 cups, and sift again with salt into a large mixing bowl. Add shortening and potato. Stir in milk. Add yeast mixture and mix thoroughly. Cover and allow to rise in a warm place about 2 1/2 hours or until almost doubled. Beat risen dough slightly. Add eggs, the 1 cup sugar, 4 Tbsp melted butter, and the 1/2 tsp cinnamon. Sift the remaining flour and gradually add enough (about 4 cups), stirring, to make a soft dough. Turn out on a lightly floured board, and knead until smooth. Place in greased bowl, cover, and allow to rise in a warm place until double, about 1 hour. Punch down; divide into 4 parts. On lightly floured board, roll out each part into a rectangle about 9 by 12 inches. Spread each with an equal amount of the 6 tbsp butter, and sprinkle with an equal amount of the 1/2 cup sugar mixed with the 1 1/2 tsp cinnamon. Mix together raisins, candied cherries, chopped nuts, and citron. Divide evenly among the 4 portions of dough; spread over the surface of each, leaving about a one inch margin on all sides. Roll as you would a jelly, starting from a 9 inch side (press firmly but gently as you roll to avoid air spaces). Fold ends under to seal. Place each loaf in a buttered loaf pan (5 by 9 inch) with a few almonds scattered on the bottom. Dip additional almonds in beaten egg and press on top of each loaf to make a pattern. Cover loaves, and allow to rise in a warm place until almost double in bulk, about 1 hour. Bake at 350-F for 45 minutes or until brown. Turn out onto wire rack, then turn upright; brush generously with butter and let cool. Wrap airtight; to freeze loaves, seal in foil. Slice to serve. Source: Mom-Es old magazine clippings- 1940s to 1970s Sunset Magazine, December 1961 From: Sallie Krebs Posted to MM-Recipes Digest V4 #197 by BobbieB1@aol.com on Jul 29, 1997
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Serving Size: 1 Loave (388g) | ||
Recipe Makes: 4 Loaves | ||
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Calories: 1502 | ||
Calories from Fat: 364 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.4g | 54 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 38.1mg | 12 % | |
Sodium 136.3mg | 5 % | |
Potassium 1643.4mg | 43 % | |
Total Carbohydrate 294g | 86 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 281.2g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1502
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