Raisin Paska Bread - California Raisins

Ingredients

PREFERMENT PROCEDURE
Mixing Time	1 minute with paddle (until fully blended)
Dough Temp	Ambient
Fermentation Time	25 minutes
Fermentation Temp	84^oF
Fermentation Humidity	80^oF
FINAL DOUGH
Mixing Time & Speed	3 min on 1st / 7 min on 2nd
Dough Temp	Ambient
Fermentation Time	1.24 hours / punch & fold, then retard overnight
Fermentation Temp	84^oF – 80^ohumidity
Folding if needed	Fold again prior to makeup after removal from refrigerator
Dividing Weight	38oz (see note below)
Resting Time	5-10 minutes until relaxed
Make Up	Fill bottom of greased 9″ round pan with 17oz dough, roll other two portions into 44″ strands, twist and lay on top of base in spiral pattern
Proofing Time	1 hour
Proofing Temp	84^oF
Proofing Humidity	80^o
Type of Oven	Reel (Radiant)
Baking Time & Temps	10 min @ 375^oF, 30 min @ 325^oF, 20 min @ 275^oF. Test with thermometer, temp should be 195^oF-205^oF, ideally 202^of
Baking Time	60 minutes
Steam if needed	None
Finished weight	36oz
ADDITIONAL PROCEDURESFrom each 38oz dough divide into one 17oz and two 10.5oz balls for rounding.* Note that ½ of the raisins are soaked and added during mixing speed two – if dough is too wet add about 100g more flour. The second half of the raisins are added at the end of mixing at speed 2.

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.

Raisins are great food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).

- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.