Robert Sarubbi's Hard Crusted Raisin Pecan with Sweet Potato Bread_350x350

Hard Crusted Raisin Pecan with Sweet Potato and Cinnamon Bread

Submitted by: Robert Sarubbi, Head Baker, Marriott Int’l, Ritz Carlton

The flavors used in my bread as well as the major ingredients always remind me of Holiday dinners with my family years ago. My mom always baked fresh bread on the holidays.

FORMULA

PROCEDURE

Posted December 20, 2013 by Dori
The flavors used in my bread as well as the major ingredients always remind me of Holiday dinners with my family years ago. My mom always baked fresh bread on the holidays.

Posted in :
  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    PREFERMENT
    Mixing Time 2 minutes
    Dough  Temp 70oF
    Fermentation Time 12 hours
    Fermentation Temp 38oF
    FINAL DOUGH
    Mixing Time & Speeds 2 min on 1st / 3 min on 2nd / 3 min on 3rd / 1 min on 1st to incorporate pecans / 30 seconds on 1st to swirl cinnamon
    Dough Temp 75oF
    Fermentation Time Total 2 hours, 10 minutes
    Fermentation Temp 70-75oF
    Folding if Needed Fold at 1 hour + 45 min + 30 min
    Dividing Weight 500 g
    Resting Time 10 minutes
    Make Up 15 minutes
    Proofing Time 30-40 minutes
    Proofing Temp 75oF
    Proofing Humidity 75-80o
    Type of Oven Deck
    Baking Temperature 425oF
    Baking Time 35-44 minutes
    Steam if needed Yes
    Finished Product Weight 420g
    ADDITIONAL PROCEDURESSoak California Golden Raisins for 30 minutes in hot water and drain well before incorporating into bread.  When dough is taken from the mixer, knead for 30 seconds to help gently incorporate raisins, nuts and cinnamon.

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