A Recipe from Fleischmann’s Bake-it-easy Yeast Book (1972)
About the Recipe
After a request for raisin bread from my husband was compounded with a weekly challenge in my favorite vintage cookbook group asking for a dish out of a vintage advertising book, I knew exactly where to turn!
Like many folks out there, yeast breads were scary for me. Little by little I’ve been trying my hand at more loaves. While this one is a little bit quirky with the mashed potatoes and starchy water used as a base, it’s absolutely stunningly delicious. The crust is crunchy and the inside is fluffy.
I used golden raisins, which are my favorite to bake with. This recipe would be very easy to substitute any kind of dried fruit into with success. Also, if you’re like me and don’t keep margarine around, just use a little vegetable oil instead of the melted margarine and it’ll work just fine.
Oh! And since you don’t have the book, here’s are the instructions that are provided on shaping the loaf:
About the Book
This was another book from the Bonnie Slotnick grab bag, and she was so on point sending this my way. It has all of my favorite things – advertising, photographs, tried and true recipes designed to get you buying more! The recipes seem pretty simple and straightforward, and all of your favorite types of yeast breads are included. I can’t wait to bake from it again!
About the Glassware
I pulled out my Fire King Meadow Green loaf pan for this one. Something about milk glass just makes the best bread.
I plated on my Old Town Blue Corelle platter. This pattern was released in 1972, so perhaps mine’s not the first Fleischmann’s Bake-it-easy loaf to find its way on to this platter…
1 cup warm potato water (105*F – 115*F)
2 pkgs Fleischmann’s Active Dry Yeast
3/4 cup warm milk (105*F – 115*F)
1/4 cup sugar
1/4 cup lukewarm mashed potatoes
6-7 cups unsifted flour
2 tsp salt
2 eggs, beaten
1/4 cup margarine, melted & cooled
2 cups dark seedless raisins
Measure potato water into large warm bowl. Sprinkle in Fleischmann’s Yeast; stir until disolved. Add milk, 2 T sugar, potatoes, and 2 cups flour; beat until smooth. Cover; let rise until bubbly, about 1/2 hour.
Stir down; add remaining 2 T sugar, salt and 1 cup flour; beat until smooth. Stir in eggs and margarine. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes.
Punch dough down. Turn out onto lightly floured board. Knead in raisins. Divide dough in half. Cover; let rest 5 minutes. Roll each half into a 14×9-inch rectangle. Shape into loaves. Place in 2 greased 9x5x3-inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes.
Bake at 350* about 45 minutes, or until done. Remove from pans and cool on wire racks.