| Ingredients |
19
Loaves |
196
Loaves |
Procedure |
| Yeast |
12 oz |
7 lb 8 oz |
1. Dissolve yeast in
water. Set aside. |
| Water |
5 lb 14 oz |
58 lb 12 oz |
| Bread Flour |
10 lb |
100 lb |
2. Combine flour, sugar,
salt, butter, lemon, and nonfat milk into mixer bowl. Add yeast
mixture.
3. Mix on low speed for 1 minute, then
on high until dough cleans bowl. Mix 2
minutes.
4. Scale dough into 16 oz
pieces.
|
| Granulated Sugar |
1 lb |
10 lb |
| Salt |
3 oz |
1 lb 14 oz |
| Butter |
1 lb |
10 lb |
| Lemon Juice |
2 oz |
1 lb. 4 oz |
| Nonfat dry milk |
9 oz |
5 lb 10 oz |
| Fig Filling (below) |
2 lb 6 oz |
24 lb 8 oz |
5. Flatten each piece and spread
with 2 oz Fig Filling.
6. Roll up as a jelly
roll. Seal seam and ends. Pan.
7. Brush top with
egg wash and sprinkle with streusel (below).
8.
Proof for 45 minutes at 100F dry or 95F wet (cold
wet).
9. Bake at 350F for 35 to 40
minutes.
|
| Fig Filling |
| California fig paste or California diced
figs |
9 oz |
5 lb 12 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 |
12 1/2 oz |
8 lb |
| Granulated Sugar |
10 1/2 oz |
6 lb 12 oz |
| Lemon Juice concentrate |
2 1/4 oz |
1 lb 7 oz |
| Streusel |
| Butter |
8 oz |
5 lb 2 oz |
1. Combine all
ingredients and mix until crumbly. |
| Granulated Sugar |
12 oz |
7 lb 12 oz |
| Four |
12 oz |
7 lb 12
oz |
