Cinnamon-Raisin Swirl Bread

Directions

In a small saucepan, heat milk until bubbles form around the edge of the pan; remove from heat.

Add ¼ cup sugar, then salt and ½ cup butter; stir until butter melts; add mashed potato; cool to lukewarm.

If possible, check temperature with thermometer.

Sprinkle yeast over water in large mixer bowl; stir to dissolve.

Add milk mixture and 3½ cups of 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.

Turn dough onto lightly floured pastry cloth or board.

Knead until smooth and elastic--10 minutes. Place in greased bowl; turn dough to bring up greased side.

Cover with towel; Let rise in warm place (85F), free from drafts, until doubled--3½ hours.

Mix ½ cup sugar and cinnamon.

Turn dough on lightly floured pastry cloth.

Roll one half into 16x8 inch rectangle.

Sprinkle with half of cinnamon sugar.

From narrow side, roll up, jelly roll fashion.

Pinch edges and ends together.

Tuck ends under.

Place, seam side down, in greased 9x5x3 inch loaf pan.

Brush with 1 tablespoon butter. Cover with 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--1 hour.

Place oven rack in middle of oven.

Preheat oven to 375℉ (190℃). 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.

Serve warm.