YEASTED FRUIT LOAF

Ireland is famous for the excellence and variety of her homemade breads. Every farmhouse and many city dwellers regularly make Irish soda bread and for special occasions, yeast loaves. Traditional recipes vary, but this is a well-tried and tested one. It makes two loaves for tin size 9 in. by 5 in. and 3 in. high. If a plain loaf is preferred, omit the fruit.

2 oz. (2 cakes) yeast
2 eggs
1/2 pt. (1 cup) warm potato water or water 105° F. - 115° F.
1/4 cup lukewarm mashed potatoes
8 level tablespoon sugar
5 1/4 cups unsifted flour
1/2 cup butter or margarine
1 cup seedless raisins
1 teaspoon salt

Cream the yeast in the warm potato water; then add the mashed potatoes, 2 tablespoons sugar and 1 cup flour. Mix well until it is smooth, cover with a cloth and leave to rise in a warm place for about 30 minutes. Stir again, then add the rest of the sugar and another cup of flour. Beat until smooth. Now add the beaten eggs and the butter or margarine, melted, but not so hot that it would kill the yeast. Put in the raisins, the remaining flour and the salt and mix to make a soft dough. Knead for about 5 minutes, then put into a greased bowl, turning once. Cover again as before and leave for 1 hour. With the knuckles, punch it down and leave for 5 minutes. Divide into two and shape to size of tins, then put into the greased tins, cover and leave in a warm place until it has doubled in bulk, about 35-40 minutes.

Bake in a moderate to hot oven (350°) for 50-60 minutes. Test with a skewer if in doubt. When properly cooked, the loaf will have a hollow sound when tapped at the bottom.

From Theodora Fitzgibbon's "A Taste of Ireland"