Shirley’s Iced Cinnamon Raisin Bread

Before I went to Pennsylvania to visit my friend Zoë and her mom Valerie, I spent some time with my friend Jennifer’s mom Shirley. Last fall Shirley sent me an email asking if I would give her some rug hooking lessons.

She bakes. Really well. So of course I said yes. 😉

Plus, she has what I would consider the coziest house on the planet {complete with wood stove, white walls, heavy doors, fat trim work and the most amazing wood floors you’ve ever seen}. Her house makes me drool. Seriously, I need to make a special trip there with the HH so I can give him a tour of the place and say “Build this. This is the house I want to live in for the rest of my life.”


  • 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%}


  1. 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.
  2. Place the yeast in 1 cup of warm water and let it rest for 10 minutes.
  3. 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.
  4. ..........................................

for full instruction please see :

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