CINNAMON CHOCOLATE COVERED RAISIN BREAD
Servings: 4 loaves
Equipment
- Stand mixer
- Loaf pans
- digital scale
- Cooling rack
Ingredients
Ingredient:
- 27 grams YEAST INSTANT, DRY
- 703 grams WATER COLD*
- 50 grams SUGAR GRANULATED
- 22 grams SALT
- 31 grams MILK NONFAT, DRY
- 5 grams CINNAMON GROUND
- 5 grams FLAVORING LEMON
- 1200 grams FLOUR BREAD 12.7% PROTEIN
- 60 grams SHORTENING VEGETABLE, MELTED
- 250 grams RAISINS
- 250 grams RAISINS CHOCOLATE, COVERED
- WATER COLD 40°F.
Syrup glaze
INGREDIENTS
- 132 grams SYRUP CORN
- 60 grams WATER
Instructions
Method:
- Place flour, Instant Yeast, sugar, salt, and NFDM in mixer bowl.
- Mix at low speed just enough to blend.
- Add water slowly.
- Using dough hook, knead at low/2nd speed, for 5 minutes or until all liquid is incorporated into flour.
- Add shortening; knead at low/2nd speed for 5 minutes.
- Add salt; knead at low/2nd speed for 5 minutes.
- The dough temperature should be between 78 F. to 82 F.
- Soak raisins in 1-quart lukewarm water for 15 minutes. Mix at low speed for 1 minute.
- Add chocolate covered raisins mix at low speed for 1 minute.
- FERMENT: Cover and set in a warm place, 80 F. for 2 hours or until double in bulk.
- PUNCH: Fold sides into center and turn dough completely over. Let the dough rest for 20 minutes.
- MAKE UP: Scale into 4-600-gram pieces; shape each piece into a smooth ball; let the dough rest for 10 minutes. Mold each piece into a loaf; place each loaf into a lightly greased 9x4-1/2x2-3/4 bread pan.
- PROOF: At 90 F. to 100 F. for 50 to 60 minutes or until double in bulk.
- BAKE: If convection oven is used, bake at 325 F. for 30 minutes or until done.
- Prepare Syrup Glaze, (optional). Brush the top of each loaf with hot Syrup Glaze. When cool, slice (about ½ inch thick).
SYRUP GLAZE
Method:
- Combine syrup and water. Bring to a boil; boil about 5 minutes, stirring constantly.
- Brush warm glaze over bread immediately after baking.