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Raisin loaf Recipe

Raisin loaf Recipe
Ingredients Kg
Zeelandia Extra sweet dough 12.5 kg
Yeast (wet) or 120 grams dry yeast 0.375 kg
Water 6.5 kg
Bakers fat 0.25 kg
Eggs 0.5 kg
Raisins (bakers mixed) soaked 5 kg

Method

Mix all ingredients to a well-developed dough – mix for 2 minutes on slow and 4 minutes fast speed

Add the bakers mix and mix for 1 minute on slow

Scale 450g

Proof for 45 minutes

Bake at 200°C for 20 minutes with open damper – no steam

After baking glaze with Palletta neutral or Mirror Glaze

More information

Toppings

0.456 kg     Paletta neutral of Mirror glaze