Raisins give a delightful sweetness to this tender yeast bread, and cinnamon swirls beautifully through the slices. It makes terrific toast, too. -Ruth Crawford, Tucson, Arizona

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING:

Directions

Instructions Checklist
  • 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 2 cups flour; beat until smooth. Fold in raisins. stir in enough remaining flour to form a soft dough. turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

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  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.

  • Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise for 30 minutes or until doubled. Brush with butter. Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts

174 calories; protein 3.5g; carbohydrates 31.1g; fat 4.1g; cholesterol 10.4mg; sodium 153.7mg. Full Nutrition
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Reviews (20)

Rating: 5 stars
04/12/2011
I made a half recipe of this--one loaf. I used my KitchenAid mixer to make this recipe. I used warm buttermilk instead of water or plain milk (if you add the 3/4 cup milk and 1/4 cup water=one cup buttermilk) and proofed they yeast with the sugar and warm milk in my mixer bowl for ten minutes, then added the butter, potatoes, raisins and flour. I needed a touch more flour to get the dough into a solid ball. I switched to my dough hook and kneaded the dough with the hook for five minutes. I set the dough ball to rise in a greased plastic bowl on a warm heating pad, covered with saran wrap, for an hour. I then rolled it out, spread the butter on the bread, then sprinkled the sugar and cinnamon (I doubled the filling--it seemed like I had a lot of dough and not enough filling) over the butter and rolled the dough up and smushed the ends in, then set it in a greased loaf pan. I covered my loaf with plastic wrap and set it in the fridge overnight. This morning, I took my loaf out and let it sit on a warm heating pad for an hour or so to rise again before baking it. Just under 30 minutes baking at 350 degrees was just right fgr me. We really liked this bread, I think the mashed potatoes were really what made this bread good, combined with the buttermilk I added. I'm glad I doubled the filling. As is, it really would not have been enough. Nothing of this bread remains, my husband and kids ate it all so I would say that this recipe was a hit. Read More
(13)
Rating: 5 stars
05/06/2009
When I first read the recipe and the list of ingredients I was a bit put off by the potato. However, this bread is moist, sweet and all around yummy. I made some slight modifications to suit my dietary needs. I added 1/3 cp splenda baking sugar instead of real sugar and I added 6 tbs apple sauce instead of margarine listed. I still ended up with a absolutely wonderful bread I am proud to serve to friends and family. This recipe is a keeper. Read More
(9)
Rating: 5 stars
06/01/2010
yummy!! I made pretty much as indicated. Used golden raisins instead of the dark kind. Mine baked for 40 minutes, and I put foil over the top for the last 10 or so to avoid over-browning. Not sure why it says this recipe can be ready in 1 hr 10 min, because it took me about 3. Read More
(5)
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Rating: 4 stars
01/25/2012
I had never made bread with potatoes before. I found the potatoes gave the bread a nice “meaty” texture to the bread that was very satisfying. The flavor is very good with the right amount of sweetness, however next time I would add extra cinnamon – just a personal preference. Read More
(3)
Rating: 5 stars
12/23/2010
Everyone loved this bread! I only had one loaf pan, so I did one loaf in that pand and one free-form loaf... it turned out great! My only advice is to make sure you roll it tight. I will make this many more times! Read More
(3)
Rating: 5 stars
02/18/2012
This bread recipe is very good. The only things I did different was before I did anything , I soaked the raisins in boiling water a few minutes, then drained them to plump them up. And also when the dough was all mixed I put it in the fridge to slow rise and develope its flavor for about 6 hours. Then I just took it out and went on to the 2nd rise. This Bread Is GOOD! Read More
(2)
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Rating: 5 stars
11/26/2011
THE BEST RAISIN BREAD EVER!!! This was my first time making any sort of bread and it came out awesome and delicious! The sweetness was perfect and i added some walnuts because they taste really good! This recipe is definitely a keeper! Read More
(2)
Rating: 4 stars
03/15/2010
needed to cook longer Read More
(2)
Rating: 5 stars
03/23/2011
light, fluffy and delicious, used golden raisins and craisins, because that is what I had in the pantry, great for breakfast o with coffee or tea, with all the butter it will be a once in a while treat:) Read More
(1)