3 c. water
2 1/2 c. granulated sugar
2 packets of yeast
1 tsp. salt
5 to 6 lbs. of bread flour
1/2 lb. butter
1 c. milk
4 eggs, room temp.
1 lb. sticky raisins (Muscat seeded), room temp.
1 lb. seedless raisins, room temp.
1 c. finely chopped pecans or English walnuts (opt.)
1 tsp. cinnamon

PREPARE AND SET STARTER:

1. Boil enough potatoes in 3 cups of water to provide 1 1/2 cups mashed potatoes.

2. Pour off water and reserve 1 pint.

3. Dissolve 2 packets of yeast in warm water.

4. Mash 1 1/2 cups mashed potatoes.

5. In a large mixing bowl add the following in order: should be cool enough so it will not kill the yeast action)

1 1/2 c. mashed potatoes
1 c. sugar
2 pkgs. dissolved yeast
1 tsp. salt
2 c. bread flour

6. Mix thoroughly, cover with a cloth and place the mixing bowl in a warm location out of all draft. Let raise for 2 1/2 to 3 hours.

7. In another large mixing bowl add the following ingredients in order:

1/2 lb. melted butter
1 c. warm milk
4 eggs
1 lb. muscat raisins, well separated
1 lb. seeded raisins, well separated
1 c. finely chopped pecans or English walnuts

8. Mix thoroughly and pour into the starter.

9. Mix 1 teaspoon cinnamon into 1/2 cup flour.

10. Mix "cinnamon flour" into the above mixture.

11. Add and mix approximately 14 cups flour or sufficient so that the mixture will not stick to hands. Depending on several factors such as the flour itself, raisins and humidity, it may take in excess of 14 cups.

12. Knead well, cover and place in a warm place, allowing it to rise for 2 hours or until double in size.

13. Punch down, cover and let rise for 1/2 hour.

14. Knead and pair into loaves, placing same into greased baking pans. Let rise for 1 hour.

15. Preheat oven to 375 degrees. Slow bake. As soon as bread shows first sign of browning, back off heat to 325 degrees. In an electric oven that recycles on and off frequently, it may be necessary to drop the temperature even farther. Small loaves in aluminum pans usually require 3/4 hour of baking time while larger loaves may well require 1 full hour to 1 1/4 hours.

16. After baking, turn out the loaves on cooling racks and brush with shortening or butter.