Put the pieces of potato in a small pot, and add enough water to cover the potato.
With the lid on, bring to a boil over high heat. Reduce to medium and cook until fork tender.
Remove the potato pieces, reserving the water. Mash the potato so that you have no lumps and measure 1/4 cup.
Measure 1 cup of the potato water. If you have less than 1 cup of water, add enough to make 1 cup. Water should be warm, about 50°C .
In a large mixing bowl, add the water, butter, eggs, potatoes, salt, sugar, 2 cups flour, and the yeast. Mix until smooth.
Stir in the raisins and enough remaining flour to form a soft dough.
Turn the dough out onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Place in the lightly greased bowl and spritz some cooking spray on the top of the dough.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface and divide into 7 pieces. Shape each piece into a ball.
Place dough balls in the greased 25 cm springform pan. Cover and let rise until doubled, about 30 minutes.
While the dough is rising, preheat the oven to 180° C.
Uncover the risen dough and place the pan in the preheated oven. Bake for 25-30 minutes or until golden brown.
Remove sides of pan. At this point we brushed the bread with some melted butter) Place bread on a wire rack to cool.