Cinnamon Raisin Bread Recipe

How to make it

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• 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.
• Sprinkle yeast over water in large mixing bowl; stir to dissolve.
• Add milk mixture and 3 1/2 cups flour; beat until smooth.
• Stir in raisins.
• Gradually add remaining flour; mix in until dough is stiff and leaves side of the bowl.
• Turn dough onto lightly floured board.
• Knead until smooth and elastic.
• Place in large greased bowl; turn dough to bring up greased side.
• Cover with towel; let rise in warm place, free from drafts, until doubled for about 1 1/2 hours.
• Mix 1/2 cup sugar and cinnamon together.
• Turn dough on to lightly floured pastry board.
• Roll one half of the dough into a 16" x 8" rectangle.
• Sprinkle with half of cinnamon sugar mixture.
• From narrow side, roll up, jelly roll fashion. Pinch edges and ends together. Tuck ends under.
• Place, seam side down, in greased 9x5x2 3/4" loaf pan.
• Brush with butter. Cover with a 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, about one hour.
• Place oven rack in middle of oven. Preheat oven to 375F. Brush each loaf with rest of butter.
• Bake 35-40 min. until tops are well browned. Remove from pan at once.
• Cool slightly on rack.