1 cup diced potato
2 cups boiling water
71/4 to 71/2 cups all-purpose flour
2 packages active dry yeast
2 teaspoons grated lemon peel
1 cup sugar
6 tablespoons butter or margarine
2 teaspoons salt
4 eggs
1 1/2 cups raisins
1 beaten egg

Cook potato, covered, in boiling water until tender, about 20 minutes. Drain; reserve 1 2/3 cups liquid. Mash potato. In large mixing bowl combine 2 1/2 cups of the flour, yeast and lemon peel. Heat and stir sugar, butter, salt and reserved liquid just until warm (115-120ƒ). Add to yeast mixture with 4 eggs and the mashed potato. Beat at low speed of electric mixer for 1/2 minute. scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in raisins and enough of the remaining flour to make moderately stiff dough. Tum out onto lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Shape into ball. Place in lightly greased bowl; turn once. Cover; let rise until double ( 1 to 11/4 hours). Punch down. Tum out; divide into thirds. Cover; let rest 10 minutes. Shape into 3 round looves; place on greased baking sheets. Cover; let rise until almost double (about 45 minutes). Brush tops lightly with beaten egg. Bake at 375ƒ for 35 to 40 minutes. Cover with foil after 20 minutes to prevent overbrowning .

Makes 3 loaves

I like this bread to have a soft crust so I cover with a tea towel when its warm.