Ingredients
2 pkg. dry yeast
1 c. lukewarm water from boiled potatoes
1/4 c. lukewarm mashed potatoes
8 Tbsp. sugar
1 tsp. salt
2 eggs, beaten
1/2 c. oleo, melted
1 c. raisins
5 1/4 c. flour
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Precision bread baking — detailed formulas, troubleshooting
Professional baker's technical reference — formulas, troubleshooting
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Dissolve yeast in potato water. Add potatoes, 2 tablespoons sugar and 1 cup flour. Beat until smooth and let rise until bubbly (about 1/2 hour). Stir down; add remaining sugar, salt and 1 cup flour. Beat until smooth. Stir in beaten eggs, then oleo. Add raisins. Stir in enough flour to make soft dough. Turn out onto floured pastry cloth and knead until smooth and elastic, about 5 minutes. Place into greased bowl, turning to grease top.