1 c. diced pared potato
2 c. boiling water
7 1/2 c. flour
2 pkg. dry yeast
2 tsp. lemon peel
1 c. sugar
6 tbsp. butter
2 tsp. salt
4 eggs
1 1/2 c. raisins
1 beaten egg

Cook potato covered in the boiling water until tender. Drain, reserving 1 2/3 cups of liquid. Mash the potato. In large bowl stir together 2 1/2 cups of flour, the yeast and lemon peel. In saucepan beat together reserved liquid, sugar, butter and salt. Heat until just warm, stirring constantly until butter almost melts. Add to yeast mixture along with the eggs and mashed potato. Beat at low speed of electric mixer for 1/2 minute, scraping sides of the bowl constantly. Beat 3 minutes at high speed. By hand, stir in raisins and enough of the remaining flour to make a moderately stiff dough.

Turn onto lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Shape into ball and place in lightly greased bowl, turning once. Cover. Let rise until double, 1 to 1 1/4 hours. Pinch dough down; divide in thirds. Shape into 3 round loaves. Cover. Let rise in warm place until almost double, about 45 minutes. Brush tops of loaves lightly with the beaten egg. Bake at 375 degrees for 35 to 40 minutes covering with foil after first 20 minutes to prevent over-browning. Makes 3 loaves.