|
FERNA RAISIN LOAF
| Ingredients |
Quantity |
| All Purpose Flour |
1000 grams |
| EAGLE INSTANT DRY YEAST |
10 grams |
| Water |
450 grams |
| Brown sugar |
150 grams |
| FERNA IODIZED SALT |
5 grams |
| Bread improver |
4 grams |
| Molasses |
15 grams |
| Raisins |
250 grams |
| FERNA BUTTINA BUTTER SUBSTITUTE
|
40 grams |
PROCEDURE
1. Combine all ingredients and knead for 8 minutes
or until gluten is fully developed.
2. Add the raisins. Mix well.
3. Rest for 1 hour.
4. Divide dough into 350-g portions and roll
like a loaf bread.
5. Place into greased loaf pans and proof for
at least 1 1/2 hours or until double in bulk.
6. Bake at 350°F for 40-45 minutes.
7. Remove from pan and cool on wire rack.
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