Name: Raisin Bread
Yield: Makes 14 lb 14½ oz/6.76 kg dough. DDT: 78°F/26°C
Ingredients: raisins; instant dry yeast; bread flour; milk; salt; honey

Preparation info

Makes
14 lb
dough. DDT: 78°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Bread flour

Vegetarian
Bread

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