INGREDIENTS LBS. OZS. BAKERS % METHOD
PREFERMENT
Flour 1 12 100 Combine; mix for 5 to 10 minutes.
Milk 1 1 60 Place in stainless steel bowl, cover and ferment for 12 to 15 hours at room temperature.
Yeast, active dry 0.25 0.04
Total appr. wt. 2 13.25 160.04
FINAL DOUGH
Shortening 2 6.25 Combine; mix on low to medium speed for 12 to 15 minutes.
Milk 1 50
Flour 2 5 100
Raisins, black 8 25
Raisins, golden 8 25
Pecans, roasted 6 18.75
Brown sugar 2 6.25
Cinnamon 1 3.13
Salt 0.55 1.74
Cardamom 0.55 1.38
Ginger, ground 0.44 1.38
Yeast, active dry 0.25 0.78
Preferment 2 13.25 122.29
Total appr. wt. 7 15.04 361.95

INSTRUCTIONS

Divide into 2-lb. pieces and let rest for 5 to 10 minutes. Shape in loaf pans and proof for two hours. Bake at 375°F (190.5°C) for 35 to 40 minutes.

Yield: 4 loaves

  • Contributed by Liana Ycikson and the California Raisin Marketing Board