Cinnamon Raisin Swirl Bread

By á-1992

Ingredients

• 1 1/2 Cups milk
• 1/4 Cup sugar
• 2 tsp salt
• 1/2 Cup butter
• 1 Cup unseasoned mashed potato
• 1/2 Cup very warm water
• 2 Pkg active dry yeast
• 7 1/2 Cups all purpose flour
• 1 1/2 Cups raisins
• 1/2 Cup sugar
• 2 tsp ground cinnamon
• 1/4 cup butter melted
• granulated sugar

Preparation

Step 1

1. In small saucepan heat milk until bubbles form around edge of pan remove from heat add 1/4 cup sugar, 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 free from drafts until doubled - 1 1/2 hours.
4. Mix 1/2 cup sugar and cinnamon. Turn dough on lightly floured surface. Roll one half into 16 by 8 inch rectangle. Sprinkle with half of the cinnamon sugar. From narrow side roll up jelly roll fasion. Pinch edges and ends together. Tuck ends under.
5. Place seam side down in greased 9X5X2 3/4 inch loaf pan. Brush with 1 Tbl butter cover with towel. Repeat with the 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 375* 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. Makes 2