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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
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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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