2 ounces Compressed yeast
13 3/4 fluid ounces Water, temperature controlled
35 ounces Bread flour (2 lb. 3 oz.)
10 grams Dough conditioner (optional)
5 1/4 ounces Granulated sugar
1 teaspoon Ground cardamom
20 grams Salt
3 1/2 ounces Shortening or margarine
10 1/2 ounces Quark, farmer's or baker's cheese
3 1/2 ounces Orange zest, finely grated
10 1/2 ounces Golden raisins
To finish:
Clarified unsalted butter, as needed
Granulated sugar, as needed
Yield: 5 Loaves
1. Dissolve the yeast in the water in the bowl of a mixer fitted with a dough hook. Mix in all of the remaining ingredients except the raisins. Mix at low speed until the ingredients are combined, approximately 3 minutes. Knead the dough on medium speed until fully developed, approximately 7 minutes. Add the raisins and knead just until incorporated.
2. Scrape the dough onto a table that is lightly dusted with flour. Cover and bench rest the dough for 20 minutes. Punch down and bench rest the dough another 10 minutes.
3. Divide the dough into 5 uniform pieces and round. Cover and bench rest another 10 minutes. Shape each piece of dough into an oval and place the loaves on paper-lined sheet pans.
4. Cover and proof until doubled, approximately 30 to 45 minutes. Dock the surface of the loaves. Bake at 400°F (190°C) with steam injected into the oven during the first few seconds of baking until the loaves are golden brown and baked through, approximately 35 to 40 minutes.
5. Brush the baked loaves with melted clarified butter and roll in granulated sugar. Cool on racks.
Notes: Method: Straight dough
Fermentation: Bench rest 40 minutes. Proofing 30 to 45 minutes
13 3/4 fluid ounces Water, temperature controlled
35 ounces Bread flour (2 lb. 3 oz.)
10 grams Dough conditioner (optional)
5 1/4 ounces Granulated sugar
1 teaspoon Ground cardamom
20 grams Salt
3 1/2 ounces Shortening or margarine
10 1/2 ounces Quark, farmer's or baker's cheese
3 1/2 ounces Orange zest, finely grated
10 1/2 ounces Golden raisins
To finish:
Clarified unsalted butter, as needed
Granulated sugar, as needed
Yield: 5 Loaves
1. Dissolve the yeast in the water in the bowl of a mixer fitted with a dough hook. Mix in all of the remaining ingredients except the raisins. Mix at low speed until the ingredients are combined, approximately 3 minutes. Knead the dough on medium speed until fully developed, approximately 7 minutes. Add the raisins and knead just until incorporated.
2. Scrape the dough onto a table that is lightly dusted with flour. Cover and bench rest the dough for 20 minutes. Punch down and bench rest the dough another 10 minutes.
3. Divide the dough into 5 uniform pieces and round. Cover and bench rest another 10 minutes. Shape each piece of dough into an oval and place the loaves on paper-lined sheet pans.
4. Cover and proof until doubled, approximately 30 to 45 minutes. Dock the surface of the loaves. Bake at 400°F (190°C) with steam injected into the oven during the first few seconds of baking until the loaves are golden brown and baked through, approximately 35 to 40 minutes.
5. Brush the baked loaves with melted clarified butter and roll in granulated sugar. Cool on racks.
Notes: Method: Straight dough
Fermentation: Bench rest 40 minutes. Proofing 30 to 45 minutes
