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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, WHEAT, BREAD
60 grams             SHORTENING, VEGETABLE, MELTED
454 grams           RAISINS


  1. Place flour, Instant Yeast, sugar, salt, and NFDM in mixer bowl.
  2. Mix at low speed just enough to blend.
  3. Add water slowly.
  4. Using dough hook, knead at low/2nd speed, 5 minutes or until all liquid is incorporated into flour.
  5. Add shortening; knead at low/2nd speed 5 minutes.
  6. Add salt; knead at low/2nd speed 5 minutes.
  7. Dough temperature should be between 78 F. to 82 F.
  8. Soak raisins in 1-quart lukewarm water 15 minutes. Mix at low speed 1 minute.
  9. FERMENT: Cover and set in a warm place, 80 F. for 2 hours or until double in bulk.
  10. PUNCH: Fold sides into center and turn dough completely over.  Let rest 20 minutes.
  11. MAKE UP: Scale into 4-600-gram pieces; shape each piece into a smooth ball; let rest 10 minutes. Mold each piece into a loaf; place each loaf into lightly greased 9×4-1/2×2-3/4 bread pan.
  12. PROOF: At 90 F. to 100 F. for 50 to 60 minutes or until double in bulk.
  13. BAKE: If convection oven is used, bake at 325 F. for 30 minutes or until done on high fan, closed vent.
  14. Prepare Syrup Glaze, (optional). Brush top of each loaf with hot Syrup Glaze. When cool, slice (about 1/2 inch thick).




132 grams           SYRUP, CORN
60 grams              WATER


  1. Combine syrup and water. Bring to a boil; boil about 5 minutes, stirring constantly.
  2. Brush warm glaze over rolls or coffee cakes immediately after baking.