Prep 20 mins
Cook 2 hrs 30 mins
A lovely lean sort of brioche from Belgium, this particular version comes from Wittaner, arguably the best pastry shop in Brussels, and is featured in Nick Malgieri's "A Baker's Tour." This bread should be cut into relatively thin slices and makes great sandwiches and toast.
- 473.18 ml all-purpose flour (do not pack it down in the measuring cup)
- 9.85 ml active dry yeast
- 118.29 ml milk, warm (110 degrees F)
- 2 egg yolks, large
- 59.16 ml unsalted butter, very soft (2 ounces)
- 4.92 ml sugar
- 3.69 ml salt
- 177.44 ml dark raisin
- Place 1 1/2 cups flour in the bowl of your mixer.
- In a medium bowl, whisk togathere the yeast and th milk, then whisk in the egg yolks.
- Stir the egg mixture into the flour.
- Using the paddle, mix on the lowest speed for 2 minutes; stop the mixer and allow the dough to rest for tene minutes.
- Add the butter, sugar and salt to the bowl along with the remaining 1/2 cup of flour and mix on the lowest speed until combined; then mix on medium speed until the dough is smooth and elastic, about another 3 - 4 minutes.
- Beat in the raisins on the lowest speed (if necessary, plump the raisins in hot water to soften, drain, pat dry and add).
- Scrape the dough into a buttereed bowl and turn the dough over so that the top is buttered.
- Cover with plastic wrap and allow to rise til doubled, about an hour.
- Meanwhile butter a loaf pan and line the bottom with parchment.
- After the dough is risen, scrape it onto a floured board.
- Press the dough into a rectangle brush off any excess flour; stretch th dough into a rectangle and then fold like a business letter about the length of your loaf pan.
- Tuck in the ends and lay the loaf in the pan, seam side down.
- Butter a piece of plastic wrap and cover the bread with it (buttered side down) and allow the loaf to rise til doubled, about an hour.
- Preheat the oven to 400 degrees F.
- When the loaf has completely risen, place on a rack in the middle of the oven and bake until the bread is a deep golden color and reaches an internal temperature of 200 degrees F., about 30 minutes.
- Unmold onto a rack and cool on its side.
- Eat it then or wrap and freeze.
DH loves raisin bread and I made this as a treat for him. He gave it 5 fingers up with a grin. I did make one tiny alteration in that I soaked the raisins in 1/4 cup of rum and a 1/4 cup of water and then used the soaking mix with enough water to make up what the raisins had absorbed in place of the milk. If there is one thing he likes better than raisin bread it's rum-raisin bread. The recipe is a snap to make and it well filled an 8x4 loaf pan. I did;t use the parchment, just sprayed the pan and the bread fell out perfectly. My loaf didn't turn out even and pretty but it sure pleased DH :D.
Was intending to give part of this to a friend of mine, then ended up freezing a portion of the loaf instead! Did plump up the raisins before using them! Absolutely great tasting bread, especially when served either warm or slightly toasted, with a SMALL amount of raisin sauce as a spread! Thanks for posting your recipe! [Made & reviewed while touring Germany during Zaar's World Tour 4]