Cinnamon Raisin French Toast with Date-Nut Butter
INGREDIENTS:
8 1/4 c WATER; WARM
2 1/4 c WATER; WARM
10 EGGS SHELL
7 1/4 oz MILK; DRY NON-FAT L HEAT
3 lb RAISINS #10
8 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb FLOUR GEN PURPOSE 10LB
4 1/2 oz SUGAR; GRANULATED 10 LB
3/4 oz SUGAR; GRANULATED 10 LB
1 1/2 lb SHORTENING; 3LB
3 oz CINNAMON GROUND 1 LB CN
2 1/4 oz YEAST BAKER 2 LB
1 oz SALT TABLE 5LB
8 1/4 c WATER; WARM
2 1/4 c WATER; WARM
10 EGGS SHELL
7 1/4 oz MILK; DRY NON-FAT L HEAT
3 lb RAISINS #10
8 3/4 lb FLOUR GEN PURPOSE 10LB
1 1/2 lb FLOUR GEN PURPOSE 10LB
4 1/2 oz SUGAR; GRANULATED 10 LB
3/4 oz SUGAR; GRANULATED 10 LB
1 1/2 lb SHORTENING; 3LB
3 oz CINNAMON GROUND 1 LB CN
2 1/4 oz YEAST BAKER 2 LB
1 oz SALT TABLE 5LB
TEMPERATURE: 325 F. GRIDDLE 350 F. OVEN
1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAND 5 MINUTES. ADD SUGAR; STIR UNTIL DISSOLVED. LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.
2. PLACE SUGAR, SALT,AND SHORTENING IN MIXER BOWL. ADD WATER; STIR UNTIL SHORTENING IS MELTED.
3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING MIXTURE. ADD GROUND CINNAMON AND WASHED DRAINED RAISINS TO THE FLOUR MIXTURE. BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION.
4. ADD 1/2 OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS. TWO AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR. BEAT TO FORM A SMOOTH DOUGH.
5. FERMENT: SET IN A WARM PLACE (80 F) 150 TO 2 HOURS OR UNTIL DOUBLE IN BULK.
6. PUNCH: LET STAND 1 HOUR.
7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES.ROLL DOUGH TO 1/2" THICKNESS. CUT EACH DOUGH PIECE INTO 20-4" CIRCLES.
8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUTS 1/2 CUP PER PAN).
9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.
10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.
11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY. Recipe Number: D02101
SERVING SIZE: 1 MUFFIN
1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAND 5 MINUTES. ADD SUGAR; STIR UNTIL DISSOLVED. LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.
2. PLACE SUGAR, SALT,AND SHORTENING IN MIXER BOWL. ADD WATER; STIR UNTIL SHORTENING IS MELTED.
3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING MIXTURE. ADD GROUND CINNAMON AND WASHED DRAINED RAISINS TO THE FLOUR MIXTURE. BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION.
4. ADD 1/2 OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS. TWO AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR. BEAT TO FORM A SMOOTH DOUGH.
5. FERMENT: SET IN A WARM PLACE (80 F) 150 TO 2 HOURS OR UNTIL DOUBLE IN BULK.
6. PUNCH: LET STAND 1 HOUR.
7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES.ROLL DOUGH TO 1/2" THICKNESS. CUT EACH DOUGH PIECE INTO 20-4" CIRCLES.
8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUTS 1/2 CUP PER PAN).
9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.
10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.
11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY. Recipe Number: D02101
SERVING SIZE: 1 MUFFIN