Cinnamon Breakfast Bread

Russet potatoes make this special-event bread moist and flavorful.

INGREDIENTS:

For the dough:

• ¾ lb. Washington Russet potatoes
• 6 tablespoons unsalted butter
• 2/3 cup warm water (100°-110°)
• 1 packet active dry yeast
• ¾ cup sugar
• ¾ cup raisins
• 1 egg
• 1 tablespoon vanilla
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg
• 3 cups all-purpose flour, divided

For the topping:

• 2 tablespoons unsalted butter, softened
• ¾ cup packed light brown sugar
• 1 ½ teaspoon ground cinnamon

DIRECTIONS

1. Scrub potatoes with a vegetable brush under cold running water.  Peel and cut into 1-inch pieces.  Place in large saucepan and add cold water to cover.  Over high heat, bring to boiling.  Reduce heat to medium.  Cover and simmer until potatoes are tender, about 10 to 12 minutes.  Drain very well and turn potatoes into large bowl.  Add butter and mash potatoes until smooth.  Let stand about 5 minutes, to cool slightly.
2. Meanwhile in a small bowl combine water and yeast and let stand 5 minutes until frothy.  Add the yeast mixture, sugar, raisins, egg, vanilla, salt and nutmeg to the potatoes.  Stir until smooth.  Add 2 ¾ cups of the flour and stir until a dough forms.  Turn dough out onto lightly floured surface and knead, adding remaining ¼ cup flour as needed to form smooth and elastic dough. (You may need another 2 tablespoons or so of flour.)    Coat a large bowl with cooking spray.  Add dough, turning to coat all sides.  Cover  bowl with plastic wrap and let rise in a warm place (85°) free of drafts, until doubled in bulk, about 1 ½ to 2 hours.  Punch dough down.
3. Coat a 13-inch x 9 inch baking dish with cooking spray.  Press dough evenly into baking dish.  Cover with plastic wrap and let rise in warm place for 1 hour.
4. Preheat oven to 400°
5. Meanwhile prepare the topping:  In small bowl, mix together the softened butter, brown sugar and cinnamon until the butter is well incorporated.  Sprinkle the mixture evenly over the top of the dough.
6. Bake in the center of oven 20 to 22 minutes or until well-browned.  Let stand at let 10 minutes before cutting into squares to serve.

Nutritional Analysis per serving:  183 calories, 1 g protein, 31 g carbohydrates, 6 g fat, 4 g saturated fat (30% of calories from fat), 30 mg cholesterol, 1 g. fiber, 165 mg sodium.

Washington State Potato Commission