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1
In a small saucepan or in the microwave, cook the diced potatoes until tender.
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2
Drain but reserve the potato water.
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3
Mash potato with a fork.
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4
Add enough water to the potato water to make 3/4 cup.
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5
Place potato, potato water, eggs, butter lemon peel, sugar, salt, bread flour in the breadpan of your bread machine.
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6
Add yeast last.
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7
Select dough cycle and press start.
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8
Check every now and again to make sure it's not too sticky, or too dry. If it is tacky, add a bit of flour 1 tbs at a time. If it's too dry add water a tbs at a time.
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9
When the bread machine beeps to add stuff, toss in your raisins and let finish.
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10
When the dough cycle is over, prepare two bread pans. Grease the pans and shake some course cornmeal across the bottom so it doesn't stick.
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11
Split dough between the pans and allow to rise for 15-20 minutes.
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12
After the last rise, cut three slits into the top of the bread, and brush with one beaten egg (you won't use all of it) to give the crust a nice sheen.
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13
Preheat oven to 350.
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14
Bake for 30-35 minutes, covering the bread with foil after about 15 minutes so the top does not burn (and it will, so watch it).
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15
If you have a cooking thermometer, you will know the bread is done with the internal temp comes to 200-210. It is not necessary, but since this bread.
