1 1/2 c. milk
1/4 c. sugar
2 tsp. salt
1/2 c. butter
1 c. mashed potatoes
1/2 c. water (110-115 degrees)
2 pkgs. active dry yeast
7 1/2 c. unsifted all-purpose flour
1 1/2 c. raisins
1/2 c. sugar
2 tsp. cinnamon
1/4 c. butter, melted
Granulated sugar

In small saucepan, heat milk until bubbles form; remove from heat. Add 1/4 cup sugar, salt and 1/2 cup butter. Stir until butter melts; add mashed potatoes and 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 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 large greased bowl; turn dough to bring greased side up. Cover with towel; let rise in warm place, free from drafts, until doubled, 1 1/2 hours.

Mix 1/2 cup sugar and cinnamon. Turn dough onto lightly floured pastry cloth. Roll one half of dough into 16x8. Sprinkle with half of cinnamon-sugar mixture. From narrow side, roll up, jelly-roll fashion. Pinch ends and roll under.

Place seam-side down in greased loaf pan (9x5x2 3/4). Brush with 1 tablespoon butter. Cover with towel. Repeat with other half of dough. Let rise in warm place until sides come to top of pans and tops are rounded, 1 hour.

Place rack in middle of oven. Preheat oven to 375 degrees. Brush each loaf with rest of butter. Bake 35-40 minutes. Tops should be well browned. Remove from pan at once. cool on rack. Sprinkle with sugar.