2 pkgs. Fleichmann's active dry yeast
1 c. warm potato water or warm water (105-115 degrees)
1/4 c. lukewarm mashed potatoes
8 tbsp. sugar
5 1/4 c. sifted flour (about)
1 tsp. salt
2 eggs
1/2 c. (1 stick) butter
1 c. dark seedless raisins

Dissolve yeast in warm potato water. Add mashed potatoes, 2 tablespoons sugar, and 1 cup flour. Beat until smooth. Cover and let rise until bubbly (about 1/2 hour). Stir down; add remaining sugar, salt, and 1 cup of flour; beat until smooth. Stir in beaten eggs, then melted and cooled butter. Add raisins. Stir in enough additional flour to make soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft free place until doubled in bulk (1 hour).

Punch down; divide into 4 equal parts. Let raise 5 minutes. Shape each part into a slender loaf, about 9 inches long. Put 2 loaves, side by side, in each of two greased 9 x 5 x 3 inch loaf pans. Cover; let rise in warm, draft free place until doubled, about 40 minutes. Bake at 350 degrees for 45 minutes or until done. Makes 2 breads.