Ingredients

Procedure

PRE-FERMENT
Mixing Time 3-5 Minutes on first speed
Dough Temp 26oC
Fermentation Time 1.5 Hours
Fermentation Temp Room Temperature (approx. 23oC -24oC)
FINAL DOUGH
Mixing Time 15 Minutes
Mixing Speed First and Second Speed
Dough Temp 23oC-25oC
Fermentation Time 45-50 Minutes
Fermentation Temp 28oC
Dividing Weight 350 g
Resting Time 15 Minutes
Make Up Log shape in 4″ x 2″ loaf pan
Proofing Time 1.5-2 Hours
Proofing Temp 29oC
Proofing Humidity 85%
Type of Oven Convection (vent closed)
Baking Temp 160oC
Baking Time 25-30 Minutes
Finished Product Weight 335 g
Additional Procedures

Toast walnuts at 375oF for 5 minutes, let cool. Toss raisins in pastry flour until well coated. Combine sponge with flours, remaining yeast, egg, puree, paste, salt, butter, sugar, spices and 1/2 water. Mix 5 minutes on first speed. Mix 7 minutes on second speed, add walnuts and raisins on first speed mixing for 3 minutes. Before baking, brush with egg wash, top with turbinado sugar, score the length of loaf.

Nutrition Facts Per Serving

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Raisins contain 9% of the daily value for potassium.