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.