Recipes for a Crowd

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand five minutes; stir. Set aside
for use in Step 4.
2 Place water, sugar, salt, milk, cinnamon, and lemon flavoring in mixer bowl. Using dough hook, mix at low speed just enough to
blend.
3 Add flour. Mix at low speed 1 minute or until all flour is incorporated into liquid.
4 Add yeast solution; mix at low speed 1 minute.
5 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 to 15 minutes or until dough is smooth and
elastic. Dough temperature should be between 78 F. and 82 F.
6 Soak raisins in 3 quarts lukewarm water 15 minutes. Drain. Mix at low speed 1 minute.
7 FERMENT: Cover and set in a warm place, 80 F. for 2 hours or until double in bulk.
8 PUNCH: Fold sides into center and turn dough completely over. Let rest 20 minutes.
9 MAKE UP: Scale into approximately 8-2 pound pieces; shape each piece into a smooth ball; let rest 10 minutes. Mold each piece
into a loaf; place each loaf into lightly greased bread pan.
PROOF: At 90 F. to 100 F. for 50 to 60 minutes or until double in bulk.
BAKE: If convection oven is used, bake at 325 F. for 30 minutes or until done on high fan, closed vent.
Prepare 1/4 recipe Syrup Glaze, Recipe No. D 045 00 (optional). Brush top of each loaf with hot Syrup Glaze.
When cool, slice 25 slices (about 1/2 inch thick) per loaf.
Notes
1 In Step 9, when using 9x4-1/2x2-3/4 bread pans, scale into 10-25-ounce pieces.