| 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 | ||
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