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FERNA CHEESE RAISIN LOAF
| Ingredients |
Quantity |
| Bread flour |
1000 grams |
| EAGLE INSTANT DRY YEAST |
10 grams |
| FERNA MASINA BUTTER SUBSTITUTE |
45 grams |
| Refined sugar |
150 grams |
| Bread improver |
4 grams |
| FERNA IODIZED SALT |
10 grams |
| FERNA PRIMERA EGG YELLOW POWDER
COLOR |
0.16 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
for brushing |
| Raisins |
135 grams |
| Cheese, grated |
|
PROCEDURE
1. Combine all ingredients except raisins. Knead
for 8 minutes or until gluten is fully developed.
2. Rest for one hour or until double in bulk.
3. Cut the dough into 200 grams portions.
4. Flatten each dough and sprinkle 15 grams
raisins. Roll into a cylinder. Make 1/2 inch
thick cuts 80% through on one side of the dough.
Turn each cut sideways alternately. Tuck all
the edges.
5. Place in greased loaf pan and proof for 1
to 2 hours or until it reaches 85% of height
of the pan.
6. Brush with egg wash (1 egg white + 1 tbsp.
evaporated milk).
7. Bake at preheated 350°F oven for 25 to
30 minutes or until golden brown.
8. After cooling, brush with FERNA BUTTINA BUTTER
SUBSTITUTE and top with grated cheese.
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