• Cooking Time: 20
  • Servings: 12
  • Preparation Time: 180


This wonderful potato bread gets just the right touch of sweetness from the raisins - its "freckles." It makes great toast and spectacular bread pudding.


  • 1-1/2 cups water
  • 3/4 cup peeled, cubed potatoes
  • 2 to 3 cups bread flour, divided
  • 1 package dry yeast
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted and cooled to room temperature
  • 1/2 cup raisins
  • Vegetable oil spray


  • Bring the water to a boil in a small saucepan. Add the potatoes and cook until tender, about 20 minutes. Measure off 3/4 cup of the boiling water. If there isn't enough potato water, add warm tap water to make 3/4 cup.
  • Mash the potatoes in a bowl. Add 3/4 cup of the flour, the yeast, sugar, and salt. Stir in the potato water with a wooden spoon, and continue stirring until the mixture forms a smooth batter.
  • Cover with a dish towel and set in a warm place until the dough doubles in volume, 1 to 1-1/2 hours.
  • Whisk the egg until frothy. Stir the egg, butter, and raisins into the batter. Start adding flour one-half cup at a time, mixing well after each addition, until you have a soft dough.
  • Preheat the oven to 375 degrees.
  • Turn out the dough on a lightly floured work surface. Divide the dough in half with the sides of your hand, and allow it to rest for 5 minutes.
  • Roll the dough into 2 cylinders, each about 9-inches long.
  • Grease a 9-inch by 5-inch loaf pan with the vegetable oil spray, and place the dough cylinders side by side in the pan. Cover with a towel and set in a warm place to rise again until double in size, about 45 minutes.
  • Remove the towel and bake the bread until light brown (it should sound hollow when tapped), about 20 minutes.

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