Cinnamon Raisin Bread

By mhatkinson

Ingredients

• Fill and topping:
• 1 1/2 cups milk
• 1/4 cup sugar
• 2 teaspoons salt
• 1/2 cup butter
• 1 cup unseasoned mashed potato
• 1/2 cup very warm water (110 to 115F)
• 2 pkg active dry yeast
• 7 1/2 cups unsifted all-purpose flour
• 1 1/2 cups raisins
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1/4 cup butter or regular margarine, melted
• Granulated sugar

Details

Servings 2

Preparation

Step 1

1) In small saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add 1/4 cup sugar, the salt and 1/2 cup butter; stir until butter melts; add mashed potato; cool to lukewarm. If possible, check temperature of water with thermometer.
2) Sprinkle yeast over water in large mixer bowl; stir to dissolve. Add milk mixture and 3 1/2 cups flour; beat with electric mixer until smooth-2 minutes. Stir in raisins. Gradually add remaining flour; mix in last by hand until dough is stiff and leaves side of bowl.
3) Turn dough onto lightly floured pastry cloth or board. Knead until smooth and elastic-10 minutes. Place in greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place (85F), free from drafts, until doubled-1 1/2 hours.
4) Mix 1/2 cup sugar and cinnamon. Turn dough on lightly floured pastry cloth. Roll one half into 16-by-8-inch rectangle. Sprinkle with half of cinnamon-sugar. From narrow side, roll up, jelly-roll fashion. Pinch edges and ends together. Tuck ends under.
5) Place, seam side down, in greased 9-by-5-by-2 3/4-inch loaf pan. Brush with 1 tablespoon butter. Cover with towel. Repeat with other half of dough. Let rise in warm place, free from drafts, until sides come to top of pans and tops are rounded-1 hour.
6) Place oven rack in middle of oven. Preheat oven to 375F. Brush each loaf with rest of butter. Bake 35 to 40 minutes-tops should be well browned. Remove from pan at once; cool slightly on rack, away from drafts. Sprinkle with sugar. Serve warm.