Flemish raisin bread (Rozijnenbrod / Cramique) from The Taste of Belgium (page 272) by Ruth Van Waerebeek

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires at least 6 hours or overnight to prepare. Can substitute active dry yeast for fresh yeast cakes, and currants for dark raisins.

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