In a small sauce pan, add the cubed potato and water and bring it to a boil. SImmer until the potatoes are fork tender. Remove the potatoes and mash it up well. Also keep the potato water aside and let it cool down until it is lukewarm.

I made the dough in my stand mixer. In the bowl of the mixer or in a large bowl, add 1 ½ cups of flour, yeast, sugar, salt, mashed potato and ½ cup of the potato water. Mix it up well using the beater attachment.

Cover the mixture with a damp towel and let it rise until it is bubbly and foamy (about 1 to 1 ½ hours).

Once the mixture has risen, add the melted and cooled butter, egg and the raisin. Mix it well and add the remaining flour, ½ cup at a time. Knead until a soft dough forms (about 10 minutes).

Grease a standard 8 x 4 loaf pan with butter.

Divide the kneaded dough into 2 equal parts.

Roll it into a 10 x 6 rectangle. and then roll it into a cylinder. Repeat the same with the half as well.

Place the cylinders next to each other in the greased pan.

Let the dough rise until it reaches the top of the pan (about 1 hour).

Let the bread cool in the pan for few minutes and then carefully remove it on a cooling rack to cool completely.

Once the bread has cooled down completely, slice it into thin slices and serve.