Formula Exchange-Cardamom pecan raisin bread

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