INGREDIENTS

INSTRUCTIONS

Makes 1 loaf
Stir potato flakes into boiling water.  Cool until lukewarm. Reserve.
Combine 1/4 cup of the warm water, 1 tablespoon of the sugar and yeast.
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade.  Measure flour, dry milk, butter, remaining
3 tablespoons of the sugar and salt into work bowl. Process until mixed,
about 15 seconds.
Add potato mixture to flour mixture.  Process until mixed, about 5 seconds.
Add yeast mixture and egg to flour mixture.  Turn on processor and very
slowly drizzle just enough remaining water through feed tube into flour
mixture so dough forms a ball that cleans the sides of the bowl. Process
until ball turns around bowl about 25 times. Turn off processor and let
dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make
dough soft, smooth and satiny but not sticky. Process until dough turns
around bowl about 15 times.
Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into
the dough..  Shape into ball and place in lightly greased bowl, turning to
grease all sides. Cover loosely with plastic wrap and let stand in warm
place until  doubled, about 1 hour.
Punch down dough.  Prepare Cinnamon Sugar.  Divide dough into 3 equal
parts.  Shape each part into strand 20 inches long. Roll each strand in
Cinnamon Sugar. Braid strands together and place in greased 9x5x3-inch loaf
pan.  Tuck ends under and pinch to seal. Let stand in warm place until
almost doubled, about 45 minutes.
Heat oven to 350 F.  Bake until evenly brown and loaf sounds hollow when
tapped, 35 - 40 minutes.
Remove immediately from pan.  Cool on wire rack.
CINNAMON SUGAR: 1/4 cup sugar 2 tsp ground cinnamon 1 Tbsp butter or
margarine, at room temperature
Mix ingredients well.
Food Processor Bread Book From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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