Recipe: Belgian Raisin Breakfast Bread

As part of Global Table's Cook-Along, I went in search of a recipe from Belgium that wasn't waffles or beer or stew.

I also wanted to use up some of the whey strained from my Crockpot yogurt.

I found this fantastic raisin bread.

It's completely lovely and not super sweet like a lot of raisin bread.  It didn't have any cinnamon in it (my husband asked for cinnamon in the next batch), but we put some cinnamon sugar on top of it.  I made the dough in my bread machine, but it could be done by hand.

My mother and sister asked for this recipe.  I will be making it again.  With cinnamon in it. 

Belgian Raisin Breakfast Bread

2 c whole wheat flour
3/4 c milk (or whey)
2 egg yolks
4 Tbsp butter (melted)
2 tsp yeast
1 tsp sugar
3/4 tsp salt
3/4 c raisins

Combine ingredients except for raisins in bread machine in the order specified by your machine.  Set on dough setting, adding more flour or more whey to get a non-sticky dough that sticks together.  Near the end of the cycle, add in the raisins (my machine beeps when it's time to add things that you want to stay more or less whole).

After the dough cycle is done, press the dough into a rectangle. To form a loaf, make sure the surface of the dough is free of any excess flour, then stretch the dough into a rough rectangle. Fold in the short ends of the dough until it is approximately the length of the pan, then fold the far long edge over to the middle. Fold over the other long side and compress to form a tight cylinder. Place the dough in the pan, seam side down. Cover with buttered plastic wrap. Allow the loaf to rise until doubled, about 1 hour.

When the loaf is almost doubled, set a rack in the middle level of the oven and preheat to 400 degrees.  When the loaf has completely risen, place in the oven and bake until it is deep golden and the internal temperature is about 200 degrees, about 30 minutes.