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Cinnamon Swirl Potato Bread

Cinnamon Swirl Potato Bread

    dough ingredients
  • 3/4 cup slightly warm water
  • 2-1/2 tsp. active dry yeast
  • 1/2 cup sugar
  • 1-1/4 tsp. salt
  • 2 T. butter, softened
  • 2 eggs
  • 2 tsp. vanilla
  • 2 tsp. nonfat dry milk
  • 1/4 cup instant mashed potato flakes
  • 1 tsp. cinnamon
  • 3-1/3 cups bread flour

    other ingredients

  • small amount of milk to brush on the dough
  • 1 T. cinnamon
  • 2 T. sugar
  • 1 cup raisins

Preparation -
Bread machine directions - Add the dough ingredients to a bread machine in the order recommended in the bread machine owner's manual. Set on the "dough" cycle. At the end of the dough cycle, remove the dough from the bread machine; punch down the dough. Continue preparation, beginning at the *, below.

Conventional bread making directions -
In a large mixing bowl, whisk together the water and yeast. Add the sugar, salt, butter, eggs, vanilla, dry milk powder, potato flakes, 1 teaspoon cinnamon, and 3 cups of the flour. Mix together thoroughly to make a soft mass of dough. Let rest for a few minutes, then turn onto a floured board. Add the remaining flour while kneading the dough for about 3 minutes. Cover and let rise for 30 to 45 minutes. Gently punch down.

* On a floured surface, roll the dough to a 10" x 12" rectangle. Brush the milk on the rolled out dough. Sprinkle with the cinnamon, sugar and raisins. Roll up the dough, jelly roll style. Place the roll of dough in a lightly greased 9" x 5" loaf pan, seam side down. Cover lightly with a pastry cloth or plastic wrap, and let rise in a warm place for 30 to 45 minutes or until the dough rises over the top of the pan. Brush the top of the loaf with melted butter. Bake in a preheated oven at 350º for 35 to 45 minutes or until the crust is lightly browned. After baking, remove the loaf from the pan and place it on a wire rack to cool.


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