Cinnamon Raisin Bread

This week's cold lunch sandwich -
 peanut butter spread on two slices with a sliced banana in between.

Makes One 9"x4" Loaf

Dough
1 c warm water
1 T yeast
5 T sugar
1/3 c mashed potato flakes
1/4 c milk powder
1 1/4 tsp salt
1 tsp cinnamon
2 tsp vanilla
2 T butter, melted
2 eggs
1 1/2 c white whole wheat flour
1 1/2 c a.p. flour

Filling
1 c raisins
2 T cinnamon
4 T sugar

Whisk warm water with yeast and 1 tablespoon of the sugar.  Once bubbly, add the remaining dough ingredients.  Knead with a dough hook on mixer for 8 minutes.  Place dough in a greased bowl for 1 hour, covered with a towel or plastic wrap.  Cover raisins in water and microwave until water boils.  Let the raisins sit a few minutes in water, then drain.  Blend or puree raisins with cinnamon and sugar.  Shape dough on floured counter in a rectangle.  Spread raisin mix on top.  Roll.  Place in greased pan.  Let rise 45 minutes, covered.  Bake 45 minutes at 350F.  Cool five minutes in pan.  Remove and cool the rest of the way on a cooling rack.