Yankee Christmas Bread
|Potato||1 Small, peeled and sliced|
|Unsalted potato water||2⁄3 Cup (10.67 tbs) (105-115Â°F)|
|Active dry yeast||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Flour||4 Cup (64 tbs)|
|Unsalted butter||6 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Chopped candied citron||1⁄3 Cup (5.33 tbs)|
|Chopped candied orange peel||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||2 Tablespoon, melted|
|Ground cinnamon||1 Teaspoon|
1 Boil potato in unsalted water until very tender. Drain, and set aside 2/3 cup of the water. Cool potato to warm. Mash.
2 Dissolve yeast in warm unsalted potato water. Set aside for 5 minutes. Heat milk to warm (105°-115°F) and add to yeast mixture.
3 Stir in mashed potato and 1 1/2 cups flour. Mix thoroughly. Cover; let rise in warm place about 1 hour.
4 Cream butter with sugar; mix thoroughly. Add egg and salt.
5 Add this mixture to the yeast and potato mixture. Add enough remaining flour to make a soft dough. Mix thoroughly.
6 Knead in the raisins, citron, and orange peel.
7 Knead on lightly floured surface until smooth€”about 10 minutes.
8 Cover; let rise until double€”about 45 minutes. Punch down dough. Shape into round loaf.
9 Place in greased 2-inch-deep, 8-inch round cake pan. Brush top of loaf with melted butter and sugar and cinnamon mixture.
10 Cover; let rise in warm place until double€”about 30 minutes. Bake in a preheated 350°F oven about 1 hour or until done. Cool on wire rack.