| Ingredients | Lbs. | Ozs. | Bakers % |
| PREFERMENT | |||
| Hard white winter wheat flour | 1 | 13.2 | 100 |
| Water | 1 | 4.5 | 70 |
| Salt | 0.03 | 0.10 | |
| Instant yeast | 0.007 | 0.03 | |
| Total appr. wt. | 3 | 1.7 | |
| RAISINS | |||
| Water* | 1 | 12 | |
| Natural raisins | 2 | 14 | |
| Total appr. wt. | 4 | 10 | |
| FINAL DOUGH | |||
| Hard white winter Wheat Flour | 5 | 8 | 100 |
| Applesauce | 12 | 10 | |
| Water | 1 | 5 | 36 |
| Salt | 2.3 | 2 | |
| Instant yeast | 1 | 0.75 | |
| Whole eggs | 1 | 7 | 20 |
| Prefermented dough | 3 | 1.7 | |
| Canola oil | 8 | 7 | |
| Raisins, macerated | 4 | 10 | 26 |
| Cinnamon | 1.2 | 1 | |
| Total appr. wt. | 17 | 8 |
*You also may add a splash of Grand Marnier, Marsala or vin santo to add character.
Instructions
PREFERMENT
Twelve hours before mixing the final dough, mix all ingredients until a cohesive dough is formed. Place in a covered container; proof for 12 hours at 75°F.
RAISINS
Also 12 hours in advance, macerate raisins in water just until covered. Drain well.
FINAL DOUGH
Mix flour, applesauce, water, salt, yeast and eggs on low for 3 minutes. Add preferment; mix 2 to 3 more minutes. Drizzle in oil, and mix until absorbed. Add raisins, and mix to disperse.
Bulk ferment dough for 2 hours with a fold after the first hour. Divide the dough into 7-oz. pieces. Flatten pieces into rectangles, dust heavily with cinnamon and pre-shape into 5-in. cylinders. Rest for 20 minutes. Roll each dough piece into strands 24 ins. long. Using two strands, weave into a braid. At the ends, tuck the longest piece over the other. Then place in prepared loaf pans, lightly egg wash and proof for 1 hour.
Just before baking, brush with egg wash, and sprinkle with cinnamon and sugar crystals, if desired. Bake at 350°F for 25 minutes. De-pan and cool.
Yield: 20 loaves
