Raisin Breakfast Bread Cramique

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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."

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Steps

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Place 1 1 / 2 cups flour in the bowl of your mixer.

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In a medium bowl , whisk togathere the yeast and th milk , then whisk in the egg yolks.

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Stir the egg mixture into the flour.

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Using the paddle , mix on the lowest speed for 2 minutes.

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Stop the mixer and allow the dough to rest for tene minutes.

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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.

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Then mix on medium speed until the dough is smooth and elastic , about another 3 - 4 minutes.

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Beat in the raisins on the lowest speed.

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Scrape the dough into a buttereed bowl and turn the dough over so that the top is buttered.

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Cover with plastic wrap and allow to rise til doubled , about an hour.

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Meanwhile butter a loaf pan and line the bottom with parchment.

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After the dough is risen , scrape it onto a floured board.

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Press the dough into a rectangle brush off any excess flour.

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Stretch th dough into a rectangle and then fold like a business letter abou.

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Ingredients

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all-purpose flour, active dry yeast, milk, egg yolks, unsalted butter, sugar, salt, dark raisin