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IRISH FRECKLE BREADIngredients: 1 1/4-oz. pkg. active dry yeast 8 Tbsp. sugar1 c. warm water1/2 c. butter or margarine2 eggs1/4 c. warm mashed potatoes (without butter or milk added)1/2 tsp. salt3 1/4-4 c. all-purpose flour1 c. raisinsIn 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.