Raisin Bread II
1 medium sized tomato
1 qt water
1 cake yeast
1 cp lukewarm water
2 tsp cinnamon
1/2 tsp cloves
1 cp sugar
1 lb seedless raisins
1 tbsp butter
1 - Pare and boil potato in the quart of water, mash and mix sufficient flour with the water to form a smooth batter.
2 - Dissolve the yeast in 1 cp lukewarm water and combine with the batter.
3 - Cover and set in a warm place and let rise for 4 hours.
4 - Add the rest of the ingredients and knead, adding flour as needed.
5 - Be careful not to get the dough too stiff.
6 - Let stand for 2 hours, then form into loaves, place in bread pans and let rise until light.
7 - Bake in a moderately hot oven (400 degrees F.) for 30 to 40 minutes.