Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in Note: knead approx. 30-40% longer than usual Due to the special composition of the Proson, the kneadingprocess will be different than the way you are used to. The initial phase of the dough will be slightly smear, but it will recover itself in a short period of time. The final result, therefore will be a fruit bread dough containing perfect dough elements.

Dough temperature: approx. 26ºC

Scale: Dough pieces approx. 950 grams and rounding

Dough proof: Approx. 30 minutes

Mould as a long loaf Place the dough pieces into baking tins

Final proof: Approx. 65 minutes

Baking: approx. 35 minutes at 220-230ºC