Frank's Recipes! Raisin Bread for 100

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Raisin Bread for 100

Servings: 100 Portions (8 Loaves)
Portions: 2 slices each
Pan Size: 11 by 5 by 3 1/2-inch Bread Pan
Temperature: 425 degrees F. Oven

2 1/4 quart (3 lb) Raisins
6 1/2 tablespoon (2 1/4 oz) Yeast, active, dry
2 1/4 cups (1 lb 2 oz) Water, warm (105 degrees to 110 degrees F.)
1 1/2 quart (3 lb) Water, cold
3/4 cup (6 1/2 oz) Sugar, granulated
1 1/3 cups (6 1/2 oz) Milk, nonfat, dry
2 tablespoon (1/2 oz) Cinnamon, ground
1 tablespoon (1/2 oz) Lemon flavoring
6 3/4 quart (6 lb 12 oz) Flour, wheat, bread, sifted
3/4 cup (6 1/2 oz) Shortening

Soak raisins in hot water about 10 minutes. Drain thoroughly. Cool. Set aside. Sprinkle yeast on top of warm water. Let stand 5 minutes. Stir. DO NOT USE TEMPERATURES ABOVE 110 degrees F.

Place cold water, sugar, salt, nonfat dry milk cinnamon and lemon flavoring in a mixer bowl in the order listed. Mix just enough to blend. Add flour. Use dough hook and mix at low speed 1 minute or until all flour is incorporated into liquid. Add yeast solution; mix at low speed 1 minute. Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 to 15 minutes or until dough is smooth and elastic. Dough temperature should range between 78 to 82 degrees F. Add raisins. Mix at low speed 1 minute and at medium speed 1 minute.

Set in a warm place (80 degrees F.) 2 hours or until double in bulk. Punch down. Fold sides into center and turn dough completely over. Let rest 20 minutes. Scale into 8-28 oz pieces; round up each piece. Let rest 10 minutes. when using 9 7/8 by 4 1/4 by 2 3/4-inch bread pans, scale into 10-23 oz pieces. Mold and place 1 loaf in each lightly greased bread pan. Proof at 90 to 100 degrees F. for 50 to 60 minutes or until double in size. Bake for 25 to 30 minutes. Wash each loaf with hot Syrup Glaze. Sprinkle 1 tablespoon of granulated sugar on top.