Raisin Bread
Formula Hard wheat flour, 100 lbs.
Water, 60 lbs.
Sugar, 2 lbs.
Salt, 1½ lbs.
Yeast, 12 lbs.
Shortening, 2½ lbs.
Milk, condensed, 4 lbs.
Malt extract, 1 lb.
Raisins, 45 lbs.
Method Place the salt, sugar, milk and 54 lbs. of water in the mixer. Start the machine to dissolve the ingredients. Dissolve the yeast and malt in 6 lbs. of water, having the water the proper degree. Put the flour into the machine and begin mixing. When the dough is partly mixed, add the yeast. When it is about two-thirds mixed add the shortening. When this has been incorporated, add the raisins and continue mixing until the dough is smooth. The dough should be 80 to 82 degrees F. when leaving the machine. Place in a trough and allow to ferment. First rising, 23/4 hours; second rising, 1 hour; third rising, 30 minutes; to the bench in 15 minutes. Have the pans slightly greased before placing the dough into pans.