Name: Raisin Breakfast Bread (Cramique)
Yield: One 8½ X 4½ X 2¾-inch loaf
Cuisine: Italian
Ingredients: 1 teaspoon sugar; ¾ teaspoon salt; 2 large egg yolks; 2 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); ½ cup warm milk, about 110 degrees; 2 teaspoons active dry yeast; 4 tablespoons (½ stick) unsalted butter, very soft; ¾ cup dark raisins

Preparation info

One
8½ X 4½ X 2¾ inch loaf

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This is a popular bread to serve with butter for breakfast in Belgium, but it is also perfect to serve with tea or coffee in the afternoon. It is a lean form of brioche, enriched with just a little butter, sugar, and egg. This version comes from Wittamer, the best pastry shop in Brussels.

Ingredients

2 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off)
2 teaspoons active dry yeast

Method

Place 1½ cups of the flour in the bowl of an electric mixer.
In a medium bowl, whisk the yeast into the milk, then whisk in the yolks. Stir the liquids into the flour.
Place the bowl on the mixer fitted with the paddle attachment and mix on lowest speed for 2 minutes. Stop the mixer and let the dough rest for 10 minutes.
Add the butter, suga