Ingredients

Procedure

Pre-Ferment
Mixing time 5 minutes low speed or by hand
Dough temp 70°F
Fermentation Time & Temp 8 hours, 70°F
Final dough
Mixing Time & Speed 4 minutes / 6 minutes / 4 minutes
Dough Temp 74°F
Fermentation Time ​2 hour
Fermentation Temp 70°F
Dividing Weight ​1 lb
Resting time 15 minutes
Make up Loaf pans
Proofing time 2-3 hours
Proofing temp 70°F
Proofing humidity 85%
Type of oven Rack/Convection
Baking temperature 350°F
Baking time 20 minutes
Steam if needed Yes
Finished product weight 14 ounces

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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Raisins are fat and cholesterol free.