1 sm. potato, pared and quartered
1 c. dried currants
2 pkgs. yeast
2 eggs, beaten
1/2 c. sugar
1/2 c. butter, melted
4 1/2 c. sifted flour
1 tsp. salt
1/2 tsp. mace

Cook potato in 1 cup water in saucepan for 15 minutes, until tender. Mash potato and measure with cooking water to make 1 cup. Stir in currants and butter. Cool to lukewarm.

Sprinkle yeast in 1/2 cup warm water in large bowl. Stir until yeast dissolves; stir in potato, eggs, sugar, and butter. Stir in 2 cups flour, salt, and mace until smooth. Beat in remaining 2 1/2 cups flour to make a stiff dough. Knead.

Let rise 1 hour. Punch down, divide in half, shape, then let rise 45 minutes until double in bulk. Shape into loaves.

Bake loaves in moderate oven at 375 degrees for 30 minutes.

Glaze with 1/2 cup corn syrup, 1/4 cup water simmered 5 minutes, 1/2 teaspoon vanilla added while glaze is cooling.