>Potato-Raisin Bread

>1 Medium potato, peeled and cubed
1 1/2 cup water
2 packs active wheat yeast (follow directions on package and add 1 tesp sugar) It should be ready in 5 minutes (when bubbling)
6 cups flour ( 3 cups potato flour, 2 cup whole wheat, 1 cups unbleached white)
3 tablespoons canola oil
1/2 cup raisins
1 tablespoon salt

In a medium saucepan cook the potato in the water for about 12 minutes or until tender and do not drain.
Cool potato mixture, and add enough water to make it 2 cups of mashed potato mixure.
Add mashed potato mixture, 2 cups of flour, the sugar, oil and salt, beat with mixer at low speed for about 1 minute, and then on high for 3 minutes.
Stir in more flour and raisins and turn onto a lightly floured surface. Knead in enough of the remaining flour to make a dough that is stiff but smooth and elastic. Knead for 6-8 minutes.
Shape into a ball and place in a greased bowl. Cover and let rise in a warm place until double in size ( about 1 hour)
Punch down, and turn onto lightly floured surface. Divide dough in half ( it makes 2 loafs). Cover and let rest fo 10 minutes. Shape each into  a loaf and place in two greased loaf pans. Cover and let rise again until it nearly doubles ( about 35 minutes)
If desired, brush tops with a little water and dust lightly with additional flour or cornmeal.
Bake at 375 degress for 40-45 minutes.
Cover with foil for the last 15 minutes of baking to prevent overbrowning.
Remove from pans, cool on a wire rack. Makes two loafs.
Taken and revised from :Better Home and Gardens New Cookbook. 1981.