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Sourdough Sour Cream Raisin Bread

1 T dry yeast
1/4 C warm water
1 T granulated sugar
1 t salt (optional)

1 C sourdough starter
2 C sour cream, or sour cream/yogurt
5 to 6 cups good bread flour
1 to 1 1/2 C raisins

In a large warm bowl, dissolve yeast in warm water, add sugar and
optional salt.

Add sourdough starter to yeast mixture, stir well and let proof
for 10 to 20 minutes.

Add 2 cup sour cream to yeast and sourdough mixture and blend well.

Add 4 C flour, one at a time, beating well between cups with a
hefty wooden spoon. The dough will be sticky. Remove to a floured
board, and use a baker's scraper to incorporate enough flour to
allow hand kneading.

You'll probably add up to two more cups of flour as you knead.
When you get the dough manageable, knead in the raisins. The whole
kneading procedure should take about ten minutes.

When the dough is smooth and supple, form into a ball, place in a
buttered bowl, (turning to coat all sides) cover with a towel and
place in a warm spot to rise. Check often, as this recipe seems
to rise quickly. You want it to just double in size, don't let it
over rise.

When just doubled, punch down, knead a bit, and form into two
loaves. Pinch seams and place in two standard loaf pans. Cover and
let rise again till just doubled.

Bake in preheated 375 degree oven for 30 to 35 minutes, or until
a delicious golden brown color, and the tops/bottoms sound hollow
when thumped. Cool on wire rack.


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