Cramique Bread (Le Pain)

Cramique

Makes 1 loaf

Ingredients

• 1 quantity Brioche dough (see page 34: follow the recipe up to the point where the dough has been refrigerated)
• 125 g (4 oz) golden raisins (sultanas) or raisins
• 125 g (4 oz) pearl sugar (a type of coarse European sugar designed for baking) or cane sugar cubes chopped into lentil-size pieces

For the egg wash (glaze):

• 60 g (2 oz) egg (about 1 large egg)
• 20 g (3/4 oz) granulated sugar
• 4 g (1/7 oz) fine sea salt

Instructions

1. Grease and flour a 9x5x3 inch (900 g/2 lb) loaf pan. Turn the dough out onto a lightly floured work surface and set aside 500 g (1 lb) of the dough (the remainder can be used to make Brioche rolls, see page 32, or frozen for up to 2 weeks for use later). Roll out the dough using a lightly oiled rolling pin (the dough is quite sticky so this prevents it from sticking so much) into a rectangle about 3 times the length of your loaf pan and about 3/4 inch (1.5 cm) thick. 
2. Sprinkle the golden raisins (sultanas) and pearl sugar over the center third of the dough, then fold the top third down over the middle third and finally bring the bottom third up to meet the top edge of the dough and seal the edges. Roll the dough to the length of your loaf pan and place the dough inside the pan, seam side down. 
3. Cover loosely with plastic wrap or a damp dish towel and set aside to rise (prove) at room temperature for 1 1/2 - 2 hours. 
4. Preheat the oven to 375°F (190°C/gas mark 5). In a small bowl, whisk together all the ingredients for the egg wash, then use to brush the cramique, being careful not to let it pool along the sides, as it will prevent the dough from rising. Bake for 40 - 45 minutes, until dark golden brown all over. Let rest in the pan for 2 minutes, then turn out onto a wire rack and let cool completely before slicing.