California Raisin Orange Bread

Basic Bread Dough with Sponge and California Raisins

FORMULA

Total Dough Sponge Final Dough
Ingredients Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g
Bread flour 60 105.8 3000 100 105.8 3000 0 0 0
Water 59 104.1 2950 65 68.8 1950 50 35.3 1000
Instant yeast gold 1 1.8 50 1 1.0 30 1 0.7 20
High gluten flour 40 70.5 2000 100 70.5 2000
Ascorbic acid  30 ppm 30 ppm 30 ppm 30 ppm
Salt 2 3.5 100 5 3.5 100
Butter 4 7.1 200 10 7.0 200
Milk powder 1 1.8 50 2.5 1.8 50
Whole orange, puréed 20 35.3 1000 50 35.3 1000
California raisins 30 52.9 1500 75 52.9 1500
California golden raisins 30 52.9 1500 75 52.9 1500
Cinnamon, ground 0.1 0.2 5 0.3 0.2 5
Nutmeg, ground 0.04 0.1 2 0.2 0.1 2
Vanilla, as desired
Total Sponge 166 175.6 4980 249 175.6 4980
Total 247.16 435.9 12357 618.0 435.8 12357

PROCEDURE

  1. Four (4) hours before mixing combine ingredients for Sponge in mixer bowl and mix 3 minutes on low; then for 3 minutes more on medium. (Desired Sponge temperature is 78°F.) Ferment for 4 hours.
  2. Measure raisins into a bowl; cover with hot water and soak for 15 minutes. Drain for 5 minutes and let stand for at least 1 hour more or overnight.

Final mixing:

  1. Combine Sponge and all other ingredients except raisins; mix 3 minutes on low speed and 8 minutes on medium. 2
  2. Add raisins and mix on low speed for 2 minutes. (Desired dough temperature is 78°F.) Let stand 30 minutes.

Shaping:

  1. Divide at desired weight; round and let rest for 20 minutes.
  2. Arrange rolls on greased baking sheets or mould loaves and set in baking pans.
  3. Proof for about 80 minutes.
  4. Bake at 400°F until done.

This recipe is found in the following categories:

Comments are closed.