Instructions

1. Butter two 9"x 5" or 8"x 4" loaf pans
2. Combine the mashed potato and water in a microwave safe bowl. Warm in 30 second increments until the mixture is about 110°-120°F, or slightly warmer than body temperature
3. Transfer the potato mixture to a mixer bowl and add the yeast, sugar and salt. Mix on low speed to combine. Add 1.5 cup of flour and mix to form a thick batter. Remove the bowl from the mixer, sprinkle 1/2 cup of flour over the batter. Set aside and allow to rise for 1 hour.
4. Return the bowl to the mixer with the dough hook. Mix on low speed to deflate the batter. Add the egg, melted butter, cinnamon and orange zest to the batter.
5. Add the remaining 2 cups flour, 1/2 cup at a time until the dough gathers onto the dough hook. Knead on medium-low speed until the dough is elastic, but is still soft. It will be a little sticky.
6. (If mixing by hand add flour until you can no longer stir with a spoon then turn the dough onto a floured surface and continue kneading in flour until the dough is elastic, but is still soft.)
7. Turn the dough out onto a floured surface and knead in the craisins. Divide the dough into 2 equal pieces. Cover the dough with plastic wrap and let it rest for 10 minutes
8. Roll one portion of dough to a 8"x 12" rectangle. Brush the entire surface of the dough with egg wash. Sprinkle 1/2 the cinnamon sugar over the dough. Roll the dough tightly from the short side, pinching the ends to close. Place the dough into the prepared loaf pan, seam side down.
9. Repeat with the second portion of dough
10. Cover the loaves with plastic wrap and set aside in a warm place for about 1- 1 1/2 hours until the dough fills the pan and has doubled in volume. Meanwhile, preheat the oven to 375°F.
11. Brush the loaves with egg wash and sprinkle with Demerarra or granulated sugar.
12. Bake about 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean. The interior temp should be about 190°F.