Raisin Breakfast Bread (Cramique)

Recipe by Chef Kate
READY IN: 2hrs 50mins
YIELD: 1 loaf




  • 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.