CINNAMON SWIRL RAISIN BREAD
1 1/2 c. milk
1/4 c. sugar
2 tsp. salt
1/2 c. butter
1/2 c. sugar
1/4 c. butter or margarine
1/2 c. warm water
2 pkg. dry yeast
7 1/2 c. all-purpose flour
1 1/2 c. raisins
2 tsp. cinnamon
1 c. unseasoned mashed potatoes
In a saucepan, heat milk until tiny bubbles form around edge of pan, remove from heat and add butter, stirring occasionally until melted. Stir in mashed potatoes and allow mixture to cool until lukewarm.
Add mashed potatoes, cool to lukewarm. Sprinkle yeast over warm water (110-115°F) in a mixing bowl; stir to dissolve.
Stir in milk mixture along with 3 1/2 cups flour; beat until smooth. Add raisins, add remaining flour; mix by hand until dough leaves sides of pan. Transfer dough to a lightly floured work surface and knead until smooth and elastic (about 10 minutes).
Wipe a large bowl with oil or melted butter. Form a ball with the dough and turn in bowl to coat well with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume. Meanwhile, combine 1/2 cup sugar with the cinnamon and set aside.
Punch dough down to deflate. Divide dough into two equal portions. Roll half of the dough into a rectangle, sprinkle with 1/2 of the sugar and cinnamon mixture.
Roll up jelly roll fashion, pinching edges together and tuck ends under. Place seam-side down in greased 9x5-inch pan. Brush with 1 tablespoon melted, cooled butter.
Repeat with the second portion of dough.
Cover; let rise until doubled (about 1 hour, but be sure to allow it to rise fully because sometimes conditions cause the rising to take a longer time).
Bake in a preheated 375°F oven for 35 to 40 minutes or until the bread is browned on top and the pan sounds hollow when tapped on the bottom (about 190-200°F internally)