Cinnamon-raisin swirl bread

 
                        Cinnamon-Raisin Swirl Bread
 
 Recipe By     : McCall's Cooking Schools
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Yeast Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          milk
      1/4  cup           sugar
    2      teaspoons     salt
      1/2  cup           butter
    1      cup           mashed potatoes -- unseasoned
      1/2  cup           water -- 110 to 115F
    2      packages      active dry yeast
    7 1/2  cups          all-purpose flour
    1 1/2  cups          raisins
      1/2  cup           sugar
    2      teaspoons     ground cinnamon
      1/4  cup           butter or margarine -- melted
                         granulated sugar
 
 In a small saucepan, heat milk until bubbles form around the edge of the
 pan; remove from heat.  Add 1/4 cup sugar, then salt and 1/2 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 3 1/2 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--1 1/2 hours.  Mix 1/2 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 375F.  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.        Makes 2 loaves.
 
 
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