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Raisin Bread
Preparation info
- Makes
14 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Bread flour |
Method
- Combine the flour and yeast. Add the milk, honey, and salt to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 4 minutes. The dough should have good gluten development but also be soft and slightly moist. Blend in the raisins. Mix to the intense stage of gluten development.
- Bulk ferme
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