Cinnamon Breakfast Bread

• From: Washington State Potato Commission

Ingredients

• 3/4 lb russet potatoes

• 6 Tbs unsalted butter

• 2/3 cup warm water (100° to 110°)

• 1 packet active dry yeast

• 3/4 cup sugar

• 3/4 cup raisins

• 1 egg

• 1 Tbs vanilla

• 1 tsp salt

• 1/4 tsp ground nutmeg

• 3 cups all-purpose flour, divided

• Topping2 Tbs softened unsalted butter

• 3/4 cup packed light brown sugar

• 1 1/2 tsp ground cinnamon

A sweet classic with a potato twist.

Directions

• 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 a boil, then reduce heat to medium. Cover and simmer until potatoes are tender, about 10 to 12 minutes.
• Drain well and turn potatoes into a large bowl. Add butter and mash potatoes until smooth. Let stand about 5 minutes to cool slightly.
• 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 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 size, about 1 ½ to 2 hours; punch dough down.
• Coat a 13- x 9-inch baking dish with cooking spray. Press dough evenly into the baking dish. Cover with plastic wrap and let rise in a warm place for 1 hour.
• Preheat oven to 400°F.
• 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.
• Bake in the center of oven 20 to 22 minutes or until well-browned. Let stand for 10 minutes before cutting into squares to serve.