Chocolate-Raisin-Bread

Chocolate Raisin Bread

Submitted by: Daniel Swift, Executive Chef, University of Nevada Las Vegas

I have always loved this recipe and sold a great deal of it in my bakery. It is not sweet, or too sweet, it is delightful and should be out there. Raisins and chocolate and brandy, yummy!

FORMULA

Size: 6"L x 4"W x 5"H |  # Loaves that can be made from 5 lbs flour: 8 | % of California Raisin Product to dry flour weight: 60% | Production Time: 3.5 hours

INGREDIENTS PREFERMENT FINAL DOUGH TOTAL FORMULA
Metric/g Bakers % Metric/g Bakers % Metric/g Bakers %
Bread flour 1240 55.4 1000 44.6 2240 100
Water 1344 60 1344 60
Sugar 224 10 224 10
Yeast, instant dry 45 2 45 2
Cocoa Powder 134 6 134 6
Salt 67 3 67 3
Brandy Compound 22 1 22 1
Unsalted Butter (soft) 488 20 488 20
California Golden Raisins 1008 45 1008 45
California Natural Raisins 336 15 336 15
Chocolate Chips 488 20 488 20
TOTALS 2853 127.4 3543 154.6 6396 282

PROCEDURE

Posted December 9, 2013 by Melinda
I have always loved this recipe and sold a great deal of it in my bakery. It is not sweet, or too sweet, it is delightful and should be out there. Raisins and chocolate and brandy, yummy!

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    PREFERMENT
    Mixing Time 5 minutes
    Mixing Speed 1st
    Dough Temp 95oF
    Fermentation Time 30 minutes
    Fermentation Temp 85oF
    FINAL DOUGH
    Mixing Time 8 minutes
    Mixing Speed 2nd speed
    Dough Temp 92oF
    Fermentation Time 1.5 hours
    Fermentation Temp 85oF
    Folding if needed None
    Dividing Weight 1.75 lb or 800g
    Resting Time 30 minutes
    Make Up Rectangular loaf pan log
    Proofing Time 30-40 minutes
    Proofing Temp 82oF
    Proofing Humidity 75o
    Type of Oven Rotating Rack Oven
    Baking Temp 340oF
    Baking Time 30-40 minutes depending on oven
    Steam if Needed 1 pump prior to loading, 2 pumps after
    Finished Weight 1.64lb or 740g
    ADDITIONAL PROCEDURESThis dough is great for a number of shapes, not just rectangular loaf pans. It can also be made using the straight dough method to get tighter crumb and to reduce labor hours. Toasted with Jam & Cream Cheese is Yummy!

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    2 Responses

    1. Elaine Clark says:

      I would like to try this recipe as I have a friend from Michigan that loves Muscat raisins. Is it printed in a smaller portion so that I can understand it? Also, I wonder if you might have a recipe for a chocolate-raisin cake. My friend is 80 so I assume the recipe is quite old. Her mom is long ago deceased and we cannot find a recipe anywhere. Iam in south Georgia and I had never tasted such a cake..I ordered her some Muscat raisins, but now we can’t find a recipe.

    2. Melinda says:

      Hi Elaine, I will look for a consumer version of this recipe. Thank you, Melinda

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