Caraway Seeds/4 oz. Shortening/1 lb. 8 oz. Soaked Raisins/10 lb. Salt/4 oz. Bread Flour/13 lb. "Breadlac" Nonfat Dry Milk Solids/1 lb. Whole Eggs/1 lb. 8 oz. Yeast/1 lb. Water/8 lb. Sugar/1 lb. 8 oz.
配制方法:
Mix the dough, adding the raisins last. The temperature should be 80'F. Give full rise, scale, and round the pieces tightly. Allow to proof 15 to 20 minutes, then round again. Place on the sheet pans, allowing plenty of space, and proof. The oven temperature should be 400'F. and the yield 38 lb. The combination of raisins and caraway provides an excellent flavor. The loaf has a strong appeal, makes good toast, and is a fast-selling item in many retail shops. If a crinkly top is desired, press the rounded pieces in a shallow pan of egg wash and then dip in a pan of granulated sugar; or the top may be cut with a sharp knife.
地址：山东省烟台市开发区南昌大街48号
