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1
Stir potato flakes into boiling water.
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2
Cool until lukewarm.
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3
Reserve.
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4
Combine 1/4 cup of the warm water, 1 tablespoon of the sugar and yeast.
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5
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
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6
Fit processor with steel blade.
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7
Measure flour, dry milk, butter, remaining 3 tablespoons of the sugar and salt into work bowl.
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8
Process until mixed, about 15 seconds.
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9
Add potato mixture to flour mixture.
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10
Process until mixed, about 5 seconds.
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11
Add yeast mixture and egg to flour mixture.
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12
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.
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13
Process until ball turns around bowl about 25 times.
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14
Turn off processor and let dough stand 1 to 2 minutes.
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15
Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky.
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16
Process until dough turns around bowl about 15 times.
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17
Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into the dough.
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18
Shape into ball and place in lightly greased bowl, turning to grease all sides.
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19
Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.
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20
Punch down dough.
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21
Prepare Cinnamon Sugar.
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22
Divide dough into 3 equal parts.
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23
Shape each part into strand 20 inches long.
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24
Roll each strand in Cinnamon Sugar.
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25
Braid strands together and place in greased 9x5x3-inch loaf pan.
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26
Tuck ends under and pinch to seal.
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27
Let stand in warm place until almost doubled, about 45 minutes.
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28
Heat oven to 350F (180C).
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29
Bake until evenly brown and loaf sounds hollow when tapped, 35 to 40 minutes.
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30
Remove immediately from pan.
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31
Cool on wire rack.
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32
CINNAMON SUGAR: 1/4 cup sugar 2 teaspoon ground cinnamon 1 tablespoon butter or margarine, at room temperature Mix ingredients well.
