Tres Leches Loaf with California Raisins

AuthorCalifornia Raisins
Rating

This soft and easy to tear apart bread contains California Raisins throughout.

Tres Leches Loaf with California Raisins
Yields1 Serving
 500 g Flour, bread
 500 g Flour, pastry
 120 g Shortening
 100 g Sugar , granulated
 20 g Yeast, active dry
 15 g Dough conditioner
 250 g Milk, wholecold
 150 g Milk, almond
 150 g Milk, oatcan be substituted by any other dairy - free milk
 15 g Salt, table
 500 g California Raisins
 100 g Eggs, whole2 each
 Total - 2420 g
Butter / Condensed Milk Sauce:
 30 g Butter, unsalted
 30 g Condensed milk
 Total - 60 g
1

Combine all ingredients in a large mixing bowl. With dough hook mix on first gear for
three minutes (pick-up stage). Stop the mixer and put gearshift into neutral. Scrape down the side of the bowl and check the dough consistency. Restart in third gear
for seven more minutes. Add California Raisins and mix until well dispersed. Lightly dust the surface of a workbench and place the dough onto the surface. Cover to prevent the dough from drying out. Bench rest for 15 minutes. Meanwhile, prepare the butter condensed milk sauce, in a small bowl, combine butter and condensed milk, and stir until homogenous and set aside. Butter the baking pan. Divide the dough into two equal pieces and shape to fit into the baking pan. Generously brush the surface of the dough with the butter condensed milk sauce. Score the bread every 1.5 cm. Cover the dough and proof until doubled in size. Preheat oven to 170 ºC. Brush the top of the bread dough with the butter condensed milk sauce and bake in a 170 ºC for 22 minutes or until internal temperature reaches 98 ºC. Once baked, brush the top of the bread with butter.

CategoryCooking Method,

Ingredients

 500 g Flour, bread
 500 g Flour, pastry
 120 g Shortening
 100 g Sugar , granulated
 20 g Yeast, active dry
 15 g Dough conditioner
 250 g Milk, wholecold
 150 g Milk, almond
 150 g Milk, oatcan be substituted by any other dairy - free milk
 15 g Salt, table
 500 g California Raisins
 100 g Eggs, whole2 each
 Total - 2420 g
Butter / Condensed Milk Sauce:
 30 g Butter, unsalted
 30 g Condensed milk
 Total - 60 g

Directions

1

Combine all ingredients in a large mixing bowl. With dough hook mix on first gear for
three minutes (pick-up stage). Stop the mixer and put gearshift into neutral. Scrape down the side of the bowl and check the dough consistency. Restart in third gear
for seven more minutes. Add California Raisins and mix until well dispersed. Lightly dust the surface of a workbench and place the dough onto the surface. Cover to prevent the dough from drying out. Bench rest for 15 minutes. Meanwhile, prepare the butter condensed milk sauce, in a small bowl, combine butter and condensed milk, and stir until homogenous and set aside. Butter the baking pan. Divide the dough into two equal pieces and shape to fit into the baking pan. Generously brush the surface of the dough with the butter condensed milk sauce. Score the bread every 1.5 cm. Cover the dough and proof until doubled in size. Preheat oven to 170 ºC. Brush the top of the bread dough with the butter condensed milk sauce and bake in a 170 ºC for 22 minutes or until internal temperature reaches 98 ºC. Once baked, brush the top of the bread with butter.

Tres Leches Loaf with California Raisins
IngredientsDirections