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Cinnamon-Swirl Raisin Bread

Raisins give a delightful sweetness to this tender yeast bread, and cinnamon swirls beautifully through the slices. It makes terrific toast, too. -Ruth Crawford, Tucson, Arizona

32 ServingsPrep: 30 min. + rising Bake: 40 min.

Ingredients

1-1/2 cups warm milk (110° to 115°)
1 cup mashed potatoes (without added milk and butter)
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
6-1/2 to 7 cups all-purpose flour
1-1/2 cups raisins
FILLING:
1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted

Directions

In a large bowl, combine the 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 16-in. x 8-in. rectangle. Combine
sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of

2 of 2

Cinnamon-Swirl Raisin Bread (continued)

Directions (continued)

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 for 30 minutes or until doubled. Brush with butter.
Bake at 350° for 40-45 minutes or until golden brown. Remove
from pans to wire racks to cool. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 175 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 192 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.