POTATO-RAISIN BREAD SPIRAL

PG tested

This skillet recipe is a nod to the old Irish fruit pan bread, writes author Anne Byrn. The potato and raisins help to keep the bread moist. If you prefer a glossy appearance, glaze the bread with a beaten egg before placing it in the oven.

1 medium baking potato, peeled and cubed

1½ cups water

1 package (0.25 ounce) active dry yeast (2¼ teaspoons)

⅓ cup sugar, divided 4½ to 5 cups all-purpose flour, divided

2 large eggs, lightly beaten

½ cup (1 stick) unsalted butter, melted

1 cup raisins

1 teaspoon salt Vegetable oil, for greasing

Place the cubed potato in a small saucepan and cover with water. Bring the water to a boil over medium-high heat. Then reduce the heat to low, cover and let simmer until the potatoes are tender, 15 to 20 minutes.

Drain potatoes, reserving the cooking water. Mash potatoes in a small bowl and set aside.

Transfer 1 cup of the potato water to a large bowl. Whisk in yeast and 1 tablespoon of sugar until dissolved.

Add 2 tablespoons of the mashed potatoes to the yeast mixture.

Add 1 cup of flour. Beat with a wooden spoon or an electric mixer on medium speed until the ingredients are combined.

Let the mixture rest until it bubbles up slightly, about 20 minutes.

Add the remaining sugar, 3 cups flour, eggs, melted butter, raisins and salt.

Beat with the electric mixer on medium speed until the dough is soft and combined. Add ½ to 1 cup more flour as needed so that the dough comes together and away from the sides of the bowl. With the mixer fitted with a dough hook, beat the dough until it comes into a ball, 3 to 4 minutes. (You can also knead by hand until it comes into a ball, about 5 minutes.)

Lightly grease a large mixing bowl with vegetable oil and place the dough in the bowl. Cover the bowl with a kitchen towel and place in a warm spot until the dough doubles in size, about 1 hour.

With oiled or floured hands, punch down the dough. Turn it out onto a floured surface and roll with your hands into a rope that is 20 to 22 inches long.

Lightly grease the bottom and sides of a 12-inch skillet with vegetable oil. Pick up the dough rope and lay it in the skillet, starting at the edge and letting it coil like a snake, ending in the center. Cover the skillet with a kitchen towel and let rise in a warm spot until doubled, about 40 minutes.

When ready to bake, preheat the oven to 350 degrees. Bake until the top of the bread is golden brown, 20 to 22 minutes.

Tent the skillet with foil and continue to bake until the bread sounds hollow when tapped, 20 to 25 minutes.

Remove the skillet from the oven and cool for 10 minutes. Run a knife around the edge of the skillet. Lift up the potato bread and place it on a wire rack to cool completely before slicing, about 30 minutes.

Makes 12 to 16 servings.