2 oz. (2 cakes) yeast
1/2 pt. (1 c.) warm potato water or water (105 to 115 degrees)
8 level tbsp. sugar
1/4 lb. (1/2 c.) butter, melted
2 eggs, beaten
2 tbsp. (1/4 c.) lukewarm mashed potatoes
1 lb. 5 oz. (5 1/4 c. approx.) unsifted flour
5 oz. (1 c.) seedless raisins
1 tsp. salt

Cream the yeast in the warm potato water; then add the mashed potatoes, 2 tablespoons sugar and 1 cup or 4 ounces flour. Mix well until smooth. Cover with cloth and leave to rise in a warm place for about 30 minutes. Stir again, then add the remaining sugar and 1 cup of flour. Beat until smooth. Now add the eggs and butter. Be sure the butter is not too hot, to kill the yeast. Put in raisins, remaining flour and salt.

Mix to a soft dough. Knead for about 5 minutes, then put into a greased bowl, turning once. Cover again as before and leave for 1 hour. Punch it down with your knuckles and leave for 5 minutes. Divide in half and shape to size of tins (9 x 5 x 3 inches high). Place in greased tins, cover, and leave in a warm place until it has doubled in bulk, about 35 to 40 minutes.

Bake in moderate to hot oven (350 degrees electric; gas regulo 4) for 50 to 60 minutes. Test with a skewer if in doubt. When properly cooked, the loaf will have a hollow sound when tapped on the bottom.