Instructions: 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.

Beards 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 well 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 bakers 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..

Youll 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, dont 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 dont have sourdough, double the yeast and add another cup of flour, but it wont be the same:-(

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