Niagara Gazette — 1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
Cook the potato in boiling water until tender.
Drain, peel and work through a sieve, or ricer, then set aside.
Scald the milk.
Pour into a large bowl, and stir in the salt, sugar, shortening and potato.
When lukewarm, stir in the yeast until dissolved.
Add one well-beaten egg, then the flour, a little at a time, to make a soft, but still manageable dough.
Turn out on a floured board and knead until smooth and elastic.
Place in a greased bowl, brush with a little of the melted butter, cover with a tea towel (as in bygone days!) and put in a warm spot to rise.
Let rise until a little more than double in size.
(Tip from a 2012 reader: Set your oven to “warm”, while you are mixing the dough; then turn the oven off and set your tea-towel covered bowl in the oven as a warm place to help your dough rise.)
When yeast dough has risen sufficiently, push down the dough with your fist, and work in the butter thoroughly.
Toss the raisins with 2 tablespoons of the flour.
Stir in one egg, sugar, raisins and remaining 1 cup of flour with the spices and salt.
Pour into a large Turk’s Head or Gugelhupt mold, or a 10-inch tube pan, (I used my Bundt pan). Fill pan only two-thirds full.
Cover with a tea towel and let rise about 1 to 1 1/2 hours in a warm place.
Bake in a preheated 325 degree oven for 50 to 60 minutes.
Cool about 10 minutes, then turn out of the pan and cool completely.
Frost, if desired.
Great Christmas gift for friends, with a “history card” attached!
Marija Vukcevich is a freelance writer from Lewiston. Contact her at email@example.com.Marija Vukcevich is a freelance writer from Lewiston. Contact her at firstname.lastname@example.org.