Cinnamon Raisin Bread

• 1 1/2 c. milk
• 1/4 c. sugar
• 2 tsp. salt
• 1/2 c. butter
• 1 c. unseasoned mashed potatoes
• 1/2 c. very warm water (110~ to 115~)
• 2 pkg. active dry yeast
• 7 1/2 c. unsifted all-purpose flour
• 1 1/2 c. raisins
• 1/2 c. sugar
• 2 tsp. ground cinnamon
• 1/4 c. butter or regular margarine, melted

1. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat. Add 1/4 cup sugar, salt and 1/2 cup butter. Stir until butter melts.
2. Add mashed potatoes. Cool to lukewarm. If possible, check temperature of water with thermometer. Sprinkle yeast over water in large mixer bowl; stir to dissolve. Add milk mixture and 3 1/2 cups flour; beat with electric mixer until smooth, 2 minutes. Stir in raisins. Gradually add remaining flour; mix by hand until dough is stiff and leaves sides of bowl. Turn dough onto lightly floured pastry cloth or board.
3. Knead until smooth and elastic, 10 minutes.
4. Place in greased large bowl.
5. Turn dough to bring up greased side.
6. Cover with towel. Let rise in warm place (85u0b0), free from drafts, until doubled in size (1 1/2 hours).

milk, sugar, salt, butter, potatoes, very warm water, active dry yeast, flour, raisins, sugar, ground cinnamon, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676002 (may not work)