Coffee Can Bread - cooking recipe

Ingredients

1/4 c. dry instant potatoes
1/2 c. boiling water
1/2 c. warm water
1/2 c. warm milk
1/2 c. melted oleo
1/4 c. sugar
1 tsp. salt
2 eggs, well beaten
4 c. unsifted flour
1 pkg. dry yeast
1/2 c. raisins

Preparation

Mix instant potatoes and boiling water in a bowl.
Mix well with a fork.
Add warm water, warm milk, oleo, sugar, salt and eggs; mix well.
Add flour, yeast and raisins.
Mix well.
Dough will be stiff.
Knead well until smooth and elastic.
Coat inside of 2 coffee cans (2 pound size) with oil.
Divide dough in half, place in cans and cover with plastic lids.
Let rise to 1 inch from top.
Remove covers.
Bake 35 minutes at 375\u00b0, until top sounds hollow.
Do not overbake.