Sourdough FAQ Recipes
Sourcream Raisin Sourdough Bread
#  From: jrtrint@srv.PacBell.COM (John Trinterud)

  "Sourdough Sour Cream Raisin Bread"
This one seems to work well, now that we finally have a good
starter going - current starter is about 1 year old and came
>from  one of the dried envelopes available commercially.
Adapted from James Beard's Sour Cream Bread....
Makes two loaves
(T = tablespoon, t = teaspoon, C = cup)
1 T dry yeast
1/4 C warm water
1 T granulated sugar
1 t salt (optional)
1 C sourdough starter (exact measurement not important)
2 C (total) sour cream, or sour cream/yogurt (see below)
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 (rough measurement is ok) to yeast mixture,
stir well and let proof for 10 to 20 minutes.
Beard's recipe called for 2 C sour cream, I generally use a mix of
1/2 sour cream and 1/2 non-fat yogurt (Continental, for you S.F. Bay
Area types.) You could also use up to 1/2 C buttermilk if you wish.
Decide on the combination, and we'll proceed.
Add 2 C sour cream/etc 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 your official baker's scraper to incorporate enough flour to
allow hand kneading. I use a sheet rock 'broad knife' myself
Calm down, I only use it for bread..
You'll probably add up to two more cups of flour as you knead,
depending on humidity, temperature, phases of the moon, native
talent, and etc. When you get the dough manageable, knead in the
raisins, chasing them all over the board as you do... 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. Remove any raisin balloons from the tops and sides, burning
your fingers in the process.  Cool on wire rack.
Armed with your aforementioned hefty wooden spoon, hold the dreaded
"Fiendish Butter Slatherers" (TM) at bay until the bread cools
enough to slice cleanly. Toasts wonderfully too...
If you don't have sourdough, double the yeast and add another cup of
flour, but it won't be the same :-(