The best delicious German Raisin Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this German Raisin Bread recipe today!
Hello my friends, this German Raisin Bread recipe will not disappoint, I promise! Made with simple ingredients, our German Raisin Bread is amazingly delicious, and addictive, everyone will be asking for more German Raisin Bread.
What Makes This German Raisin Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this German Raisin Bread.
Ready to make this German Raisin Bread Recipe? Let’s do it!
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2 pk Yeast (active dry or
-compressed)
1 ts Sugar water
8 c Flour (about)
1 tb Salt
2 tb Butter or other shortening
1 c Potato; fresh cooked, finely
-sieved
2 c Scalded milk, cooled to
-lukewarm
2 Eggs, slightly beaten
1 c Sugar
4 tb Melted butter
1/2 ts Cinnamon
2 c Raisins
2 c Candied cherries; coarse
-chop
1 c Nuts; fine chop
3/4 c Chopped citron
Whole blanched almonds
Beaten egg
Butter
Sprinkle 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.
Yields
4 Loaves
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