Prune Bread
Formula No. 1 Hard wheat flour, 100 lbs.
Water, 60 lbs. to 62 lbs. (variable).
Salt, 13/4 lbs.
Sugar, 2 lbs.
Malt, 1½ lbs.
Yeast, 2 lbs.
Powdered milk, 2½ lbs.
Shortening, 2 lbs.
Prunes, pitted, 20 lbs.
Formula No. 2 Hard wheat flour, 100 lbs.
Water, 60 to 62 lbs.
Salt, 13/4 lbs.
Molasses, 3 lbs.
Malt, 2 lbs.
Yeast, 2 lbs.
Milk powder, 2½ lbs.
Shortening, 2 lbs.
Prunes, pitted, 45 lbs.
Method Dissolve the yeast and half of the malt extract and place it to one side. Now put the salt, sugar or molasses, milk powder and balance of the malt extract into the mixer and stir to dissolve the ingredients. Then add the flour and continue mixing until these ingredients have been incorporated. Add the shortening and mix until the dough is smooth. While the dough is being mixed, the pitted prunes may be separated and put into the mixer, after which the dough should be mixed just long enough to incorporate the prunes.
Fermentation If a four and a half hour fermentation period is employed, it may be divided as follows: First rising, 22 hours; second rising, 174 hours; third rising, 1/2 hour. Allow the dough to rest 15 minutes, when it can be divided. The dough should be approximately 80 degrees when mixed.
The dough may be scaled round, run through automatic proofing cabinet, put in the pans and proofed in the same way as an ordinary bread dough, after which the dough can be baked in the usual manner.