Cramique (Belgian Raisin Bread)
A sweet, egg-enriched Belgian raisin loaf baked in the bread machine on programme 11.
Ingredients
| 3 tbsp | 45 ml | Milk |
| 5 | Eggs | |
| 210 g | Butter | |
| 2 tsp | 10 ml | Salt |
| 6 tbsp | 90 ml | Sugar |
| 530 g | Special bread flour | |
| 2½ tsp | 13 ml | Dried baker's yeast |
| 140 g | Raisins |
Instructions
PROG. 11.
Table by loaf weight (750 g / 1000 g / 1500 g): Time: 3h15 / 3h20 / 3h25 Milk: 2½ c.s. / 3 c.s. / 3½ c.s. Eggs: 3 / 5 / 6 Butter: 160 g / 210 g / 250 g Salt: 1½ c.c. / 2 c.c. / 2½ c.c. Sugar: 5 c.s. / 6 c.s. / 7 c.s. Special bread flour: 390 g / 530 g / 620 g Dried baker's yeast: 2 c.c. / 2½ c.c. / 3 c.c. Raisins: 120 g / 140 g / 180 g (c.s. = tablespoon, c.c. = teaspoon)
Select the desired bread weight and refer to the table. Add the ingredients to the bread pan in the following order: milk, eggs, softened butter, salt and sugar. Then add the flour and the dried yeast. Place the bread pan in the machine. Select programme 11, the weight of the loaf and the desired crust colour. Press the «Start/Stop» button. When you hear the first beep (after 25 minutes), add the raisins. At the end of the programme, switch off the machine, take out the bread pan and remove the bread.