-
1
Place 1 1/2 cups of the flour in the bowl of an electric mixer.
-
2
In a medium bowl, whisk the yeast into the milk, then whisk in the yolks.
-
3
Stir the liquids into the flour.
-
4
Place the bowl on the mixer fitted with the paddle attachment and mix on lowest speed for 2 minutes.
-
5
Stop the mixer and let the dough rest for 10 minutes.
-
6
Add the butter, sugar, and salt to the bowl along with the remaining 1/2 cup of flour and mix on lowest speed until combined.
-
7
Mix on medium speed until the dough is smooth and elastic, about another 3 to 4 minutes.
-
8
Beat in the raisins on lowest speed.
-
9
Scrape the dough into a buttered bowl and turn the dough over so that the top is buttered.
-
10
Press plastic wrap against it and allow the dough to rise until doubled, about 1 hour.
-
11
After the dough is risen, scrape it onto a floured work surface.
-
12
Press the dough into a rectangle.
-
13
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.
-
14
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.
-
15
Fold over the other long side and compress to form a tight cylinder.
-
16
Place the dough in the pan, seam side down.
-
17
Cover with buttered plastic wrap.
-
18
Allow the loaf to rise until doubled, about 1 hour.
-
19
When the loaf is almost doubled, set a rack in the middle level of the oven and preheat to 400 degrees.
-
20
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.
-
21
Unmold the loaf to a rack to cool on its side.
-
22
Variation: Craquelin
-
23
Replace the raisins in the dough with 1/3 cup pearl sugar.
-
24
After the dough has risen, form it into a disk about 8 inches in diameter and place it on a cookie sheet lined with parchment or foil.
-
25
Cover with buttered plastic wrap and allow to rise until doubled.
-
26
Brush the top of the loaf with beaten egg and cut two concentric circular slashes in the top of the loaf, about 1 1/2 and 3 inches from the edge.
-
27
Sprinkle more pearl sugar in the cuts.
-
28
Bake as above.
