Chunky
Fig Bread
Yields 16 oz Loaves |
|
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 |
Fig
Coffee Cake
Yields 12 oz Cakes |
|
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 |
Fruit
Doughnuts
Yields 1 1/2 oz. Doughnuts |
|
Ingredients |
7 1/2 dozen |
148 dozen |
Procedure |
| Yeast |
5 oz |
7 lb 9 oz |
1. Crumble yeast and dissolve
in part of the water. Set aside. |
| Water |
2 lb. |
48 lb. 8 oz. |
| Bread flour |
4 lb. 2 oz. |
100 lb. |
2. Combine
remaining ingredients in mixer bowl. Add yeast mixture and remaining water.
3. Mix 1 minute on low; then on high until dough has formed a ball and
cleaned the bowl.
4. Rest 30 minutes; punch down. Rest 30 minutes longer and punch down
again.
5. Sheet 1/2" to 3/4" thick. Cut into doughnuts. Proof at 100F
to 95F wet until more than double in bulk.
6. Fry at 360F until golden brown. |
| Baking powder |
1 1/2 oz. |
1 lb. 12 oz. |
| Nonfat dry milk |
4 oz. |
6 lb. |
| Salt |
1 oz. |
1 lb. 8 oz. |
| Shortening |
10 oz. |
15 lb. 2 oz. |
| Fig Filling (below) |
10 oz. |
15 lb. 2 oz. |
| Eggs, whole |
8 oz. |
12 lb. |
Fig Filling |
California Fig Paste or
California Diced Figs |
4 1/2 oz. |
6 lb. 13 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 vanilla. Add water, as needed, and mix until desired consistency. |
| Water |
3 oz. |
4 lb. 8 oz. |
| Granulated Sugar |
2 1/2 oz. |
3 lb. 12 oz. |
| Vanilla |
1/4 oz. |
6 oz. |
Fruit
Croissants
Yields 1 1/2 oz Croissants |
 |
Ingredients |
12 1/2 dozen |
173 dozen |
Procedure |
| Yeast |
3 1/2 oz. |
3 lb. 5 oz. |
1. Mix water,
yeast, dry milk and sugar on low speed for 1 minute. |
| Water |
4 lb. |
60 lb. 6 oz. |
| Nonfat dry milk |
5 oz. |
4 lb. 11 oz. |
| Granulated Sugar |
14 oz. |
13 lb. 3 oz. |
| Salt |
2 1/2 oz. |
2 lb. 6 oz. |
2. Add salt, eggs and butter.
Mix on low speed for 4 minutes. |
| Whole Eggs |
7 oz. |
6 lb. 6 oz. |
| Butter, melted |
5 oz. |
4 lb. 11 oz. |
| Flour, unbleached bread |
4 lb. 4 oz. |
70 lb. |
3. Add
flours. Mix on low speed for 4 minutes.
4. Allow to triple in size in bowl. Punch down. Scale into 14 oz. pieces.
|
| Flour, high gluten |
2 lb. 6 oz. |
30 lb. |
| Butter |
6 lb. |
90 lb. 8 oz. |
5. Sheet each piece into 18" x
54" rectangle. Spot 36" with butter. Do 3-three-folds with a minimum of 30
minutes rest in refrigerator between each fold.
6. Refrigerate dough 8 to 12 hours. |
| Fig Filling (below) |
4 lb. 10 oz. |
70 lb. |
7. Do a final three-fold and sheet
1/4" to 3/8" thick. Cut into croissants. Spoon Fig Filling across wide end. Roll
up and shape into croissants.
8. Proof until double in bulk. Spray with egg wash and top with streusel
(below), if desired.
9. Bake at 350F for 15 minutes. |
Fig Filling |
California Fig Paste or
California Diced Figs |
2 lb. 4 oz. |
31 lb. 8 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 vanilla. Add water, as needed, and mix until desired consistency for
spreading. |
| Water |
1 lb. 8 oz. |
21 lb 14 oz |
| Granulated Sugar |
1 lb. 5 oz. |
18 lb. 6 oz. |
| Vanilla |
2 oz. |
1 lb. 12 oz. |
Streusel |
| Butter |
8 oz. |
7 lb. |
1. Combine all ingredients and mix until
crumbly. |
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