5 cups of bread flour, If cups water, 1/2 ounce yeast, 1/3 cup sugar, 1/2 cup oil, 1 tablespoon salt, 2 cups sultana raisins, 2 eggs.
The eggs may be omitted if desired. Sift the flour, salt, and sugar into a bowl, dissolve the yeast in the warm water (about 105° F.), add the beaten eggs, and pour it on one side of the flour in the bowl. Draw in enough flour to make a batter that will drop from a spoon, quite thick; cover, and let it rise until very light and full of bubbles,—about one and a half to two hours. Then add the oil and beat it into the sponge until no oil is visible, care being taken not to get the dry flour mixed with oil, for "yeast does not readily absorb greased flour." When the oil is worked into the sponge, add the raisins, previously scalded and warm. Draw in the flour and work it into a dough. Turn out on a well floured board, and dust with flour to keep it from sticking to the hands; fold it over and work it together until well mixed,—about ten minutes or more,—then cover and let it rise to full proof as for white bread, using the same test for lightness. Then knock it down and work it well together, and let it rise again until it is about two-thirds its former bulk, then it is ready to be molded and put in pans. Finish the same as for white bread.
The same dough may be made into buns or rolls, and if a finer grain is desired than this the dough may be pounded back the second time, letting it rest a half hour before making it into buns. This dough must always be a soft dough.