Raisin bread instructions
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | tablespoons | YEAST BAKER 2 LB |
| ¾ | ounce | SUGAR; GRANULATED 10 LB |
| 6½ | ounce | MILK; DRY NON-FAT L HEAT |
| 3½ | ounce | SUGAR; GRANULATED 10 LB |
| 6 | pounds | FLOUR WHEAT BREAD 50 LB |
| 6 | ounces | SHORTENING 5 GAL |
| 2 | pounds | FLOUR WHEAT BREAD 50 LB |
| 2 | ounces | SALT TABLE 5LB |
| 1 | can | RAISINS #10 |
Directions
PAN: 11 BY 5 BY 3½-INCH BREAD PAN TEMPERATURE: 350 F. OVEN 1. SPRINKLE YEAST OVER WARM WATER. DO NOT USE TEMPERATURES ABOVE 110 F OR BELOW 105 F.
2. MIX WELL. LET STAND 5 MINUTES. ADD BROWN SUGAR; STIR UNTIL DISSOLVED.
LET STAND 10 MINUTES; THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.
3. PLACE WATER (65 F) IN MIXER BOWL. ADD MILK, BROWN SUGAR, YEAST FOOD, AND CINNAMON. MIX AT LOW SPEED UNTIL SMOOTH.
4. ADD FLOUR; MIX AT LOW SPEED; ADD SHORTENING AND YEAST SOLUTION.
MIX AT LOW SPEED UNTIL FLOUR IS THOROUGHLY MOISTENED.
5. MIX AT MEDIUM SPEED 10 MINUTES.
6. LET RISE IN MIXER BOWL 20 MINUTES.
7. SIFT TOGETHER FLOUR AND SALT; ADD TO MIXTURE IN MIXER BOWL. ADD MOLASSES TO MIXTURE IN MIXING BOWL. MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DURING THE LAST 2 MINUTES OF MIXING ADD WASHED, DRAINED RAISINS.
8. FERMENT: SET IN WARM PLACE (80 F) FOR 1 HOUR.
9. MAKE UP: SCALE INTO 8-28 OZ PIECES. ROLL SCALED DOUGH TO PAN SIZE; PLACE 1 LOAF INTO EACH LIGHTLY GREASED PAN.
10. PROOF: AT 90 F FOR 25 TO 30 MINUTES OR UNTIL DOUBLE IN SIZE.
11. BAKE: AT 350 F FOR 35 MINUTES OR UNTIL DONE.
12. WHEN COOL,SLICE 25 SLICES (ABOUT ½ INCHES THICK) PER LOAF.
13. ROLL SCALED DOUGH TO PAN SIZE AND PLACE DIRECTLY IN PANS.
14. IN STEP 8, WHEN USING 9 ⅞ BY 4 ¼ BY 2 ¾ INCH BREAD PANS.
SCALE INTO 46-18 OZ PIECES.
15. IN STEP 11, SLICE 20 SLICES (ABOUT ½ INCH THICK) PER LOAF.
Recipe Number: D00901
SERVING SIZE: 100
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .