Recipe - Raisin Bread Instructions

7 tablespoon YEAST BAKER 2 LB
Three fourths ounce SUGAR; GRANULATED 10 LB
6 One half ounce MILK; DRY NONFAT L HEAT
3 One half ounce SUGAR; GRANULATED 10 LB
6 pound FLOUR WHEAT BREAD 50 LB
6 ounce SHORTENING 5 GAL
2 pound FLOUR WHEAT BREAD 50 LB
2 ounce SALT TABLE 5LB
1 cn RAISINS #10

PAN: 11 BY 5 BY 3 1/2INCH BREAD PAN TEMPERATURE: 350 F. OVEN

1. SPRINKLE YEAST OVER WARM WATER. DO NOT USE TEMPERATURES ABOVE
110 F OR BELOW 105 F.

2. MIX WELL. LET STAND 5 MINUTES. ADD BROWN SUGAR; STIR UNTIL DISSOLVED.
LET STAND 10 MINUTES; THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.

3. PLACE WATER (65 F) IN MIXER BOWL. ADD MILK, BROWN SUGAR, YEAST
FOOD, AND CINNAMON. MIX AT LOW SPEED UNTIL SMOOTH.

4. ADD FLOUR; MIX AT LOW SPEED; ADD SHORTENING AND YEAST SOLUTION.
MIX AT LOW SPEED UNTIL FLOUR IS THOROUGHLY MOISTENED.

5. MIX AT MEDIUM SPEED 10 MINUTES.

6. LET RISE IN MIXER BOWL 20 MINUTES.

7. SIFT TOGETHER FLOUR AND SALT; ADD TO MIXTURE IN MIXER BOWL. ADD
MOLASSES TO MIXTURE IN MIXING BOWL. MIX AT MEDIUM SPEED 10 MINUTES
OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DURING THE LAST 2 MINUTES OF
MIXING ADD WASHED, DRAINED RAISINS.

8. FERMENT: SET IN WARM PLACE (80 F) FOR 1 HOUR.

9. MAKE UP: SCALE INTO 828 OZ PIECES. ROLL SCALED DOUGH TO PAN
SIZE; PLACE 1 LOAF INTO EACH LIGHTLY GREASED PAN.

10. PROOF: AT 90 F FOR 25 TO 30 MINUTES OR UNTIL DOUBLE IN SIZE.

11. BAKE: AT 350 F FOR 35 MINUTES OR UNTIL DONE.

12. WHEN COOL,SLICE 25 SLICES (ABOUT One half INCHES THICK) PER LOAF.

13. ROLL SCALED DOUGH TO PAN SIZE AND PLACE DIRECTLY IN PANS.

14. IN STEP 8, WHEN USING 9 7/8 BY 4 One fourth BY 2 Three fourths INCH BREAD PANS.
SCALE INTO 4618 OZ PIECES.

15. IN STEP 11, SLICE 20 SLICES (ABOUT One half INCH THICK) PER LOAF.

Recipe Number: D00901

SERVING SIZE: 100

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.