4 3/4 to 5 3/4 c. unsifted flour
1/2 c. sugar
1 tsp. salt
2 pkg. active dry yeast
1 c. potato water or water
1/2 c. butter
2 eggs (room temperature)
1/4 c. mashed potatoes (room temperature)
1 c. seedless raisins

In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt, and undissolved active dry yeast.

Combine potato water or water and butter in a saucepan. Heat over low heat until liquid is warm. (butter does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, potatoes and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in raisins and enough additional flour to make a soft dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft, until doubled in bulk, about 1 hour and 15 minutes. (If plain water is used, rising time will be about 1 hour 45 minutes.)

Punch dough down; town out onto lightly floured board. Divide dough into 4 equal pieces. Shape each piece into a slender loaf, about 8 1/2 inches long.

Put 2 loaves, side by side, in each of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in moderate oven (350 degrees) about 35 minutes, or until done. Remove from pans and cool on wire racks.