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 16×8 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 9×5×3 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.