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FERNA CHRISTMAS STOLEN BREAD
| Ingredients |
Quantity |
| Bread flour |
6 1/4 cups, 750 grams |
| EAGLE INSTANT DRY YEAST |
2 3/4 tsps., 7.5 grams |
| FERNA IODIZED SALT |
1 tsp., 5 grams |
| Refined sugar |
3/4 cup, 150 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/4 cup, 40 grams |
| Eggs |
2 pcs., 100 grams |
| Bread improver |
1 1/2 tsps., 6 grams |
| Ginger, fresh |
1 tbsp., 11.25 grams |
| Raisins |
1 1/2 cups, 262 grams |
| Cashew |
3/4 cup, 75 grams |
| Glazed fruits |
1 cup, 112 grams |
| Rum |
2 tbsps., 15 grams |
| FERNA ORANGE FLAVOR |
1 tbsp., 5 grams |
| FERNA VANILLA POWDER |
1/4 tsp., 2.5 grams |
| Water |
1 1/2 cups, 300 grams |
| FERNA PRIMERA ANTI-AMAG |
3/4 tsp., 1.95 grams |
| Powdered sugar |
for decoration |
| FERNA MASINA BUTTER SUBSTITUTE |
for brushing |
PROCEDURE
1. Soak fruits, nuts, and fresh ginger in rum
and water overnight. Drain. Collect the liquid.
Set aside.
2. Combine the rest of the ingredients, add
the liquid from fruits and nuts. Knead for 8
minutes.
3. Add fruits and nuts when gluten is 90% developed.
4. Cut as per desired weight.
5. Roll into a loaf and place in greased loaf
pan. Proof for 1 1/2 hours or until double in
bulk.
6. Bake at a 350°F oven for 30-40 minutes
7. Brush with FERNA MASINA BUTTER SUBSTITUTE
then sprinkle with powdered sugar.
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