Cinnamon Swirl Potato Bread
By Elizabeth Yetter, About.com Guide
* 1 cup mashed potatoes
* 1-1/2 cups potato water
* 1/2 cup milk
* 1/2 cup sugar
* 1-1/2 tbsp active dry yeast
* 1 tbsp salt
* 1/4 cup butter, soft
* 4 eggs, beaten
* 1/4 tsp nutmeg
* 10 cups bread flour, about
* 1-1/2 cups brown sugar
* 1 tsp cinnamon
* 1/3 cup butter, soft
* 1 cup raisins or currants (optional)
In extra large bowl, mix together the mashed potatoes, potato water, milk, sugar, yeast, salt, butter, eggs, and nutmeg. Mix in enough flour to make a soft dough.
Turn dough out onto floured table and knead for five minutes, only adding flour a tablespoon at a time if needed. Wash large bowl and grease it. Put dough in greased bowl. Lightly greased the top of dough and cover with plastic wrap or clean kitchen cloth.
Let dough rise in warm place for 2 hours or until doubled. Make the filling by mixing together the brown sugar, cinnamon, butter, and raisins in a small bowl. Punch down dough. Turn out onto floured table and knead until smooth.
Divide dough into 3 equal parts. Roll out each piece to a 12 x 8-inch rectangle. Spread with brown sugar filling. Roll up dough from short end. Pinch seams and tuck under edges.
Place each loaf in a greased loaf pan. Cover and let rise a second time for about 45 minutes or until doubled. Bake at 350 degrees F for about 50 minutes or until done.
Carefully remove hot bread from loaf pans. The brown sugar filling can sometimes leak out of the bread and it’s extremely hot. Let bread cool completely before serving or freezing.
By Elizabeth Yetter, About.com Guide
* 1 cup mashed potatoes
* 1-1/2 cups potato water
* 1/2 cup milk
* 1/2 cup sugar
* 1-1/2 tbsp active dry yeast
* 1 tbsp salt
* 1/4 cup butter, soft
* 4 eggs, beaten
* 1/4 tsp nutmeg
* 10 cups bread flour, about
* 1-1/2 cups brown sugar
* 1 tsp cinnamon
* 1/3 cup butter, soft
* 1 cup raisins or currants (optional)
In extra large bowl, mix together the mashed potatoes, potato water, milk, sugar, yeast, salt, butter, eggs, and nutmeg. Mix in enough flour to make a soft dough.
Turn dough out onto floured table and knead for five minutes, only adding flour a tablespoon at a time if needed. Wash large bowl and grease it. Put dough in greased bowl. Lightly greased the top of dough and cover with plastic wrap or clean kitchen cloth.
Let dough rise in warm place for 2 hours or until doubled. Make the filling by mixing together the brown sugar, cinnamon, butter, and raisins in a small bowl. Punch down dough. Turn out onto floured table and knead until smooth.
Divide dough into 3 equal parts. Roll out each piece to a 12 x 8-inch rectangle. Spread with brown sugar filling. Roll up dough from short end. Pinch seams and tuck under edges.
Place each loaf in a greased loaf pan. Cover and let rise a second time for about 45 minutes or until doubled. Bake at 350 degrees F for about 50 minutes or until done.
Carefully remove hot bread from loaf pans. The brown sugar filling can sometimes leak out of the bread and it’s extremely hot. Let bread cool completely before serving or freezing.
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