The Humpherys Family

Cinnamon-Swirl Raisin Bread

Source  Taste of Home
Recipe Added:  1/8/2012
1 1/2 cups warm milk (110°-115°)
1 cup plain mashed potatoes
1/2 cup butter, melted
1/4 cup sugar
2 tsp salt
2 pkgs active dry yeast
1/2 cup warm water (110° -115°)
6 1/2 - 7 cups flour
1 1/2 cups raisins
Filling
1/2 cup sugar
2 tsp cinnamon
2 Tbsp butter, melted
In a large bowl, combine milk, potatoes, butter, sugar and salt. In a bowl, dissolve yeast in warm water. Add potato mixture and 2 cups flour; beat until smooth. Fold in raisins. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16x8 in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise 30 minutes until doubled. Brush with butter. Bake 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. 
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