Potato-Raisin Bread for French Toast

INGREDIENTS:2 ½ cups prepared mashed potatoes made from fresh or dehydrated Idaho potatoes, 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
To Top Loaves:
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 a separate bowl, sprinkle yeast over ½ cup warm water and stir until dissolved. Add raisins, sugar, dry milk, caraway seeds, salt, and nutmeg to potato mixture. Mix well. Stir in yeast mixture and remaining 1 ½ cups water and blend thoroughly.

On medium speed, add flour one 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 surface with oil, then cover and let rise in warm place until doubled in size (45 to 65 minutes). Punch dough down. Knead briefly, adding flour if necessary (dough should not be sticky). Divide dough into 3 1 ½-pound pieces. Let rest 10 minutes. Shape each piece into a ball and place in 9x5-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. Bake bread 10 minutes in 400° oven. Reduce heat to 350° and continue baking 30 to 40 minutes or until loaves are browned and sound hollow when rapped. Remove from oven; cool on wire racks. Use to make French toast served with New Hampshire maple syrup.SERVINGS:3 large loaves bread, 12 slices per loaf. Portion: 2 slices.From:Ann Fuller, chef/owner, Trumbull House, Hanover, New Hampshire.PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION