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

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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