Esther’s Raisin Bread

1 1/2 C. milk
1/4 C. sugar
2 t. salt
1/2 C. butter
1/2 C. sugar
2 t. cinnamon
1/2 C. butter
7 1/2 C. flour
1 1/2 C. raisins
1 C. unseasoned mashed potatoes
1/2 C. warm water
2 pkg. yeast


Scald milk, remove from heat. Add sugar, salt butter and mashed potatoes. Let cool. Dissolve yeast in water, then mix with milk. Add raisins and flour. Let rise in warm place 1 1/2 hours. Divide dough into two loaves. Roll out on board; put 1/2 butter, sugar and cinnamon on each roll. Roll up as for jelly roll and pinch edges together. Bake in loaf pan at 350 to 375 for 45 minutes

Melt in Your Mouth Biscuits

Esther’s White Bread