I’ve been making cinnamon swirl raising bread for many years, using many different recipes. After much experimentation and alteration, I’ve decided that this recipe from Taste of Home is my absolute favorite. Whenever I make this bread it vanishes off the plate and I always have requests for the recipe. Don’t let the mashed potato turn you off. I assure you, it’s necessary for the exceptional flavor and texture of this bread. Once you’ve tried it, you’ll never turn back.
Cinnamon Swirl Raisin Bread
Makes one loaf
¾ cup warm milk
½ cup mashed potatoes (just boiled the potatoes and mash. Don’t add any milk, salt, or butter)
¼ cup melted butter
2 tablespoons sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
¼ cup warm water
3 ¼ cups all-purpose flour
¾ cup raisins (to make homemade raisins, click here)
¼ cup sugar
1 teaspoon ground cinnamon
1 tablespoon melted butter
In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a mixing bowl, dissolve yeast in warm water. Add potato mixture and 1 cup flour; beat until smooth. Fold in raisins and stir in enough flour to form soft dough. Turn the dough onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place the dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour).
When the dough has doubled, punch it down. Turn onto a lightly floured surface and flatten. In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture onto the flattened dough to within ½ an inch of the edges. Tightly roll jelly-roll style (imagine you’re rolling up a carpet), starting with a short side. Pinch the seam to seal and tuck the ends under.
Place the dough seam-side down into a greased 9 x 5 loaf pans. Cover and let rise for 30 minutes or until doubled. Brush with melted butter. Bake at 350 degrees F for 40-45 minutes or until golden brown. If needed, cover with aluminium foil for the last 10 minutes to avoid overbrowning. Remove from pans to wire racks to cool.
Photo Source: Lick the Bowl Good