Sponge:
8 ounces Bread flour
4 ounces Water
1 teaspoon Instant yeast
Dough:
12 ounces Sponge cake
19 ounces Bread flour (1 lb. 3 oz.)
3 ounces Potato flour or additional bread flour
1 1/2 ounces Dry milk powder
3 Eggs
3 ounces Granulated sugar
1 teaspoon Vanilla extract
3/4 ounce Salt
1 3/4 ounces Corn syrup or glucose
3/4 ounce Instant yeast
10 ounces Water, temperature controlled
6 ounces Unsalted butter, room temperature
1 1/4 pounds Raisins
1 teaspoon Cinnamon, ground
4 ounces Granulated sugar
Egg wash, as needed
Yield: 3 Loaves
1. To make the sponge, combine the bread flour, water and yeast. Cover and ferment for 2 hours.
2. Place the sponge in a mixer fitted with the dough hook. Add all remaining ingredients except the butter, raisins and cinnamon sugar to the sponge. Mix on medium speed until well blended, about 5 minutes. Once dough has reached about 75°F (23°C), gradually add the butter. Knead until the dough is fully developed and passes the windowpane test. Add the raisins and gently mix into the dough.
3. Cover the dough and ferment until doubled, approximately 1 hour.
4. Punch down and divide the dough into three pieces. Round then bench rest the dough for 5 minutes.
5. Flatten each piece of dough into a rectangle measuring approximately 10 inches (25 centimeters) by 6 inches (15 centimeters). Combine the cinnamon and remaining sugar then sprinkle each piece with the mixture. Roll up tightly and place into buttered or paper-lined loaf pans with the seam side down.
6. Proof at 80°F (26°C) until the loaves have increased 75% to 80% in volume, approximately 1 hour. Brush with egg wash.
7. Bake at 375°F (193°C) until well browned, approximately 40 to 45 minutes. Cool the breads in their pans for about 30 minutes to prevent them from collapsing.
Notes: Method: Sponge
Fermentation: Sponge 2 hours. Final dough, about 1 hour Proofing 1 hour
8 ounces Bread flour
4 ounces Water
1 teaspoon Instant yeast
Dough:
12 ounces Sponge cake
19 ounces Bread flour (1 lb. 3 oz.)
3 ounces Potato flour or additional bread flour
1 1/2 ounces Dry milk powder
3 Eggs
3 ounces Granulated sugar
1 teaspoon Vanilla extract
3/4 ounce Salt
1 3/4 ounces Corn syrup or glucose
3/4 ounce Instant yeast
10 ounces Water, temperature controlled
6 ounces Unsalted butter, room temperature
1 1/4 pounds Raisins
1 teaspoon Cinnamon, ground
4 ounces Granulated sugar
Egg wash, as needed
Yield: 3 Loaves
1. To make the sponge, combine the bread flour, water and yeast. Cover and ferment for 2 hours.
2. Place the sponge in a mixer fitted with the dough hook. Add all remaining ingredients except the butter, raisins and cinnamon sugar to the sponge. Mix on medium speed until well blended, about 5 minutes. Once dough has reached about 75°F (23°C), gradually add the butter. Knead until the dough is fully developed and passes the windowpane test. Add the raisins and gently mix into the dough.
3. Cover the dough and ferment until doubled, approximately 1 hour.
4. Punch down and divide the dough into three pieces. Round then bench rest the dough for 5 minutes.
5. Flatten each piece of dough into a rectangle measuring approximately 10 inches (25 centimeters) by 6 inches (15 centimeters). Combine the cinnamon and remaining sugar then sprinkle each piece with the mixture. Roll up tightly and place into buttered or paper-lined loaf pans with the seam side down.
6. Proof at 80°F (26°C) until the loaves have increased 75% to 80% in volume, approximately 1 hour. Brush with egg wash.
7. Bake at 375°F (193°C) until well browned, approximately 40 to 45 minutes. Cool the breads in their pans for about 30 minutes to prevent them from collapsing.
Notes: Method: Sponge
Fermentation: Sponge 2 hours. Final dough, about 1 hour Proofing 1 hour
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