Cinnamon Raisin Swirl Bread

By NickiR

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 (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 tsp. ground cinnamon
• 1/2 cup butter, melted
• granulated sugar

Details

Servings 2
Preparation time 210mins
Cooking time 250mins

Preparation

Step 1

In a 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 the mashed potato. Cool to lukewarm.

In a large mixing bowl, put the warm water and sprinkle the yeast over top. Add the milk mixture and 3 1/2 cups of flour. Beat with an electric mixer until smooth - 2 minutes. Stir in raisins. Gradually add remaining flour. Mix in the last of flour by hand until dough is stiff and leaves the sides of the bowl.

Turn dough onto lightly floured board. Knead until smooth and elastic - 10 minutes. Place in a greased bowl; turn dough over to bring up greased side up. Cover with towel and let rise in a warm place, free from drafts, until doubled - 1 1/2 hours.

Mix 1/2 cup sugar and cinnamon. Turn dough onto lightly floured board. Split dough in half. Roll one half into a 16x8 inch rectangle. Sprinkle with half of the cinnamon sugar. From the 8 inch side, roll up, jelly roll fashion. Pinch edges and ends together. Tuck ends under. Place, seam side down, in greased loaf pan. Brush with 1 tablespoon butter. Repeat with other half of dough.

Cover pans with towel, and let rise in a warm place, free from drafts, until sides come to top of pans and tops are rounded - 1 hour.

Place oven rack in middle of oven. Preheat oven to 375 degrees.

Brush each loaf with the rest of the butter. Bake 35 to 40 minutes - tops should be well browned. Remove from pan at once and cool slightly on rack, away from drafts. Sprinkle with sugar.