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

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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