Raisin Bread D.Breads and Sweet Doughs No.005
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|Yield: 100 Portions Each Portion: 2 Slices|
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|Pan Size: 11 by 5 by 3 1/2 in. Bread Pan Temp.: 425 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Yeast, Active, Dry | 2OZ| 6.67 Tbsp| 1. Sprinkle yeast over water. DO |
|Warm Water | 1LB 2OZ| 2.25 Cup | NOT USE TEMPERATURES ABOVE 110 |
| | | | Mix well. Let stand 5 minutes; |
| | | | stir. Set aside for Step 4. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 3LB | 1.50 Qrt | 2. Place water, sugar, salt, milk |
|Sugar, Extra Fine Gr| 6OZ| 0.75 Cup | cinnamon, and lemon flavoring |
|anulated | | | in mixer bowl.Mix at low speed |
|Salt | 3OZ| 3.67 Tbsp| just enough to blend. |
|Milk, Non Fat, Dry, | 7OZ| 1.33 Cup | |
|Milk Powder | | | |
|Cinnamon | 1OZ| 2.00 Tbsp| |
|Lemon Extract | 1OZ| 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Flour, Whole Wheat, | 6LB 12OZ| 6.75 Qrt | 3. Add flour. Using dough hook, |
|sifted | | | mix at low speed 1 min. or |
| | | | until all flour is |
| | | | incorporated into liquid. |
| | | | 4. Add yeast solution; mix at low |
| | | | speed 1 minute. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 7OZ| 0.88 Cup | 5. Add shortening; mix at low |
|ed | | | speed 1 min. Continue mixing @ |
|Raisins | 3LB | 2.25 Qrt | medium speed 10 to 15 min. |
| | | | Dough temp. should be 78` to |
| | | | 82`F. |
| | | | 6. Add raisins. Mix at low speed |
| | | | 1 minute and at medium speed |
| | | | 1 minute. |
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NOTE: 1. In Step 9, when using 9 7/8 by 4 1/4 by 2 3/4-inch bread
pans, scale into 10-23 oz pieces. In Step 13, slice 20
slices (about 1/2-inch thick) per loaf.