Almond raisin bread

Ingredients	Lbs.	Ozs.	Method
ALMOND PASTE FILLING			Combine and mix until incorporated. Add water to form a firm, but pliable mixture. Cover and chill.
Almond paste	1
Granulated sugar		7
Cake flour		1-3/4
Eggs		1
Water, as needed
DOUGH			Combine until yeast is dissolved.
Water	3
Cake yeast		6
Shortening		5	Add. Mix until blended.
Dry milk		5
Glucose		3-1/4
Salt		3-1/4
Bread flour	5	1-1/2	Add. Mix until incorporated. Mix on low speed 4 minutes, then on medium speed for about 5 minutes, or until dough is well developed.
Raisins	3		Fold in on low speed. Transfer dough to clean bowl.
Almonds, blanched, slivered	1
Mixed fruit, candied, chopped	1
Oil as needed			Lightly oil dough surface.
EGG WASH
Eggs		4	Mix and set aside.
Milk		2
Total appr. dough wt.	14	8

Instructions: Cover dough with plastic and proof for two hours, until doubled in size. Punch dough down, and scale into 2-lb. 4-oz. pieces. Roll out each dough piece into a 16-in. by 5-in. rectangle. Scale the filling into 4-oz. pieces, and roll each piece into a 15-in. rope. Place one rope in the center of each dough piece. Roll dough lengthwise and shape into a loaf. Place loaves on parchment-lined sheet pans, leaving 3 ins. of space between loaves. Brush with egg wash. Proof for 20 minutes or until doubled in size. Bake at 350°F for 25 to 35 minutes or until done. Cool on wire racks. Yields about six loaves.