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 degrees)
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, melted
Granulated sugar

In small saucepan, heat milk until bubbles from around edge of pan, remove from heat. Add 1/4 cup sugar, the salt and 1/2 cup butter; stir until butter melts, 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; beating with electric mixer until smooth, 2 minutes. Stir in raisins. Gradually add remaining flour; mix in last by hand until dough is stiff and leaves side of bowl.

Turn dough onto lightly floured pastry cloth or board. Knead until smooth and elastic, 10 minutes. Place in greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place (85 degrees), free from drafts, until doubled, 1 1/2 hours. Mix 1/2 cup sugar and cinnamon.

Turn dough on lightly floured pastry cloth. Roll 1/2 into 16 x 8 inch rectangle. Sprinkle with half of cinnamon sugar. Form narrow side, roll up, jelly roll fashion. Pinch edges and ends together. Tuck ends under. Place seam side down, in greased 9 x 5 x 3/4 inch loaf pan. Brush with 1 tablespoon butter. Cover with towel. Repeat with other half of dough.

Let rise in warm place, free from drafts, until sides come to top of pans and tops are rounded, 1 hour. Place oven rack in middle of oven. Preheat oven to 375 degrees. Brush each loaf with rest of butter. Bake 35 to 40 minutes, tops should be well browned. Remove from pan at once; cool slightly on rack, away from drafts. Sprinkle with sugar. Serve warm. Makes 2 loaves.