Grandma Jones' Raisin bread

Raisin White bread

1 cup. warm potato water
2 pkg. dry yeast
3/4 cup warm milk
1/4 cup sugar
1/4 cup lukewarm mashed potatoes
6-7 cups unsifted flour
2 tsp. salt
2 eggs, beaten
1/4 cup margarine, melted, cooled
2 cup dark seedless raisins Measure potato water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, 2 Tbls. sugar, potatoes, and 2 cups flour; beat until smooth. Cover, let rise until bubbly, about 1/2 hour.

Stir down; add remaining 2 Tbls. sugar, salt and 1 cup flour. Beat till smooth. Stir in eggs and margarine. Add enough flour to make a stiff dough.

Turn out onto lightly floured board. Knead till smooth and elastic, 8- 10 min. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 40 min.

Punch dough down. Turn onto lightly floured board. Knead in raisins. Divide dough in half. Cover, let rest 5 min. Roll each half into a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Cover, let rise in warm place until double in bulk, about 50 min.

Bake at 350 for about 45 min. or till done. Remove from pans and cool on wire rack.

Grandma Jones