Old Fashioned Cinnamon Raisin Braid

Directions

Stir potato flakes into boiling water.

Cool until lukewarm.

Reserve.

Combine ¼ cup of the warm water, 1 tablespoon of the sugar and yeast.

Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade.

Measure flour, dry milk, butter, remaining 3 tablespoons of the sugar and salt into work bowl.

Process until mixed, about 15 seconds.

Add potato mixture to flour mixture.

Process until mixed, about 5 seconds.

Add yeast mixture and egg to flour mixture.

Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl.

Process until ball turns around bowl about 25 times.

Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky.

Process until dough turns around bowl about 15 times.

Turn dough onto lightly floured surface and knead ½ cup dark raisins into the dough.

Shape into ball and place in lightly greased bowl, turning to grease all sides.

Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.

Punch down dough.

Prepare Cinnamon Sugar. Divide dough into 3 equal parts. Shape each part into strand 20 inches long. Roll each strand in Cinnamon Sugar. Braid strands together and place in greased 9×5×3-inch loaf pan. Tuck ends under and pinch to seal. Let stand in warm place until almost doubled, about 45 minutes. Heat oven to 350℉ (180℃). Bake until evenly brown and loaf sounds hollow when tapped, 35 to 40 minutes. Remove immediately from pan. Cool on wire rack. CINNAMON SUGAR: ¼ cup sugar 2 teaspoon ground cinnamon 1 tablespoon butter or margarine, at room temperature Mix ingredients well.