| Ingredients |
20
Loaves |
262
Loaves |
Procedure |
| Yeast |
7 oz |
5 lb 14 oz |
1. Dissolve yeast in
water. Set aside. |
| Water or Milk |
15 oz |
12 lb 10 oz |
| Granulated Sugar |
17 oz |
14 lb 4 oz |
2. Cream sugar, salt and
butter together. |
| Salt |
1 1/2 oz |
8 lb 13 oz |
| Butter |
1 lb 5 oz |
17 lb 10 oz |
| Whole Eggs |
10 1/2 oz |
8 lb 13 oz |
3. Add eggs ad lemon
peel; mix well. |
| Grated Lemon Peels |
1/2 oz |
7 oz |
| Water or Milk |
2 lb 11 oz |
36 lb 2 oz |
4. Add water and O of the flour
and mix well. Stir in yeast mixture. |
| Bread flour |
7 lb 7 oz |
100 lb |
5. Add remaining flour and mix
until dough is smooth with no lumps.
6. Allow
dough to rise 2 hours. Punch down.
7. Scale
dough into 12 oz pieces. Sheet each piece to
6"x12".
|
| Fig Filling |
| California fig paste or California diced
figs |
2 lb 4 oz |
30 lb 4 oz |
1. Combine fig paste or
diced figs, water and sugar in kettle. Heat to boiling and simmer 10
to 20 minutes.
2. Turn into food processor or
mixer bowl and process or beat on high until smooth. Stir in lemon
juice concentrate. Add water, as needed, and mix until desired
consistency for spreading. |
| Water |
1 lb 8 oz |
21 lb |
| Granulated Sugar |
1 lb 5 oz |
17 lb 10 oz |
| Lemon Juice concentrate |
4 1/2 oz |
3 lb 12 oz |
| Streusel |
| Butter |
4 oz |
3 lb 6 oz |
1. Combine all
ingredients and mix until crumbly. |
| Granulated Sugar |
6 oz |
5 lb 1/2 oz |
| Flour |
6 oz |
5 lb 1/2
oz |
