Name: Shirley’s Iced Cinnamon Raisin Bread
Ingredients: 1 medium potato (peeled and chopped {I used a red potato. but any potato will do}); 4 cups water; 2 tablespoons butter; 2 teaspoons salt; 2 tablespoons yeast; 1 cup warm water; 1 cup sugar; 11-12 cups bread flour {I used King Arthur}; 16 ounces raisins; 2 teaspoons cinnamon; ½ teaspoon ground cloves; 3½ cups confectioner’s sugar; 1/2 cup stick butter (softened); 1 teaspoon vanilla; 2-3 tablespoon of milk {I used 2%}

Description

Seriously, you need to find some raisins and make this bread. It will change your life.

Ingredients

Scale

Bread

1 medium potato (peeled and chopped {I used a red potato. but any potato will do})
4 cups water
2 tablespoons butter
2 teaspoons salt
2 tablespoons yeast
1 cup warm water
1 cup sugar
11–12 cups bread flour {I used King Arthur}
16 ounces raisins
2 teaspoons cinnamon
½ teaspoon ground cloves

Frosting

3½ cups confectioner’s sugar
1/2 cup stick butter (softened)
1 teaspoon vanilla
2–3 tablespoon of milk {I used 2%}

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Instructions

Put the chopped potato and the 4 cups of water in a saucepan and simmer until the potatoes are tender. Drain, reserving the liquid in a bowl. Mash the potatoes with the butter and salt, add the reserved liquid and set aside.
Place the yeast in 1 cup of warm water and let it rest for 10 minutes.
In a very large large bowl, stir together 6 cups of bread flour, sugar and the potato/water mixture. When the mixture has cooled to lukewarm, add the yeast. Stir until nice and smooth. Cover and rest for two hours. I mean, let the bread rest for two hours.
Mix the spices and remaining flour {5-6 cups, it really just depends on how much you need to make a nice, soft dough}. Add the raisins and then turn the dough out onto a floured work surface and knead until smooth.
Place the dough back in the unwashed bowl and cover. Let rise until double.
Shape into loaves and place in greased pans {the recipe made four medium loaves for me, six smaller loaves for Shirley}. Let the dough rise again, covered, until doubled in size.
Bake at 375 degrees for 30-40 minutes. Cool.
While the bread is baking, pull out your mixer and beat the butter, sugar and vanilla together, adding milk as needed {you want the icing to be nice and thick}.
Once the bread has cooled, top the loaves with icing and let it set.

Notes

To serve, slice the cinnamon raisin bread, pop it in the toaster {icing to the sky} and toast. Spread a little butter on the toasted goodness and serve warm. Freeze any loaves you don’t plan to use in 3-4 days.