IRISH FRECKLE BREAD

Ingredients:
1 1/4-oz. pkg. active dry yeast
8 Tbsp. sugar
1 c. warm water
1/2 c. butter or margarine
2 eggs
1/4 c. warm mashed potatoes (without butter or milk added)
1/2 tsp. salt
3 1/4-4 c. all-purpose flour
1 c. raisins

In bowl, dissolve yeast and 1 Tbsp. sugar in warm water. Add butter, eggs, potatoes, salt, remaining sugar and 2 c. flour; beat until smooth. Stir in raisins and enough remaining flour to form soft dough.
Turn onto floured surface; knead until smooth and elastic, about 6-8 min. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled in size, about 1 hour.
Punch dough down. Turn onto lightly floured surface. Divide into 8 portions, shape each into a ball. Place dough balls in greased 10" spring-form pan. Cover and let rise until doubled in size, about 30 min.
Place on baking sheet, bake at 350F. for 25-30 min. or until golden brown. Remove sides of pan. Place on wire rack to cool.