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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place 1 1/2 cups flour in the bowl of your mixer. | 2. In a medium bowl, whisk togathere the yeast and th milk, then whisk in the egg yolks. | 3. Stir the egg mixture into the flour. | 4. Using the paddle, mix on the lowest speed for 2 minutes; stop the mixer and allow the dough to rest for tene minutes. | 5. 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. | 6. Beat in the raisins on the lowest speed (if necessary, plump the raisins in hot water to soften, drain, pat dry and add). | 7. Scrape the dough into a buttereed bowl and turn the dough over so that the top is buttered. | 8. Cover with plastic wrap and allow to rise til doubled, about an hour. | 9. Meanwhile butter a loaf pan and line the bottom with parchment. | 10. After the dough is risen, scrape it onto a floured board. | 11. 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. | 12. Tuck in the ends and lay the loaf in the pan, seam side down. | 13. 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. | 14. Preheat the oven to 400 degrees F. | 15. 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. | 16. Unmold onto a rack and cool on its side. | 17. Eat it then or wrap and freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
active yeast	2	teaspoons		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg yolk	2			109.48	1.2206	5.3924	9.0236
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
dark raisin	3/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.