{"id":2015,"date":"2016-11-20T12:44:08","date_gmt":"2016-11-20T12:44:08","guid":{"rendered":"https:\/\/ozone.me.uk\/wordpress\/?p=2015"},"modified":"2016-11-20T12:44:08","modified_gmt":"2016-11-20T12:44:08","slug":"cramique-belge","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=2015","title":{"rendered":"Cramique Belge"},"content":{"rendered":"<h3 align=\"left\"><a href=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/cramique-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2016\" src=\"https:\/\/ozone.me.uk\/wordpress\/wp-content\/uploads\/2016\/11\/cramique-2-300x200.jpg\" alt=\"cramique-2\" width=\"300\" height=\"200\" srcset=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/cramique-2-300x200.jpg 300w, https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/cramique-2.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Got this recipe from the net&#8230;<\/h3>\n<p>Another mucky Sunday and could do with moral lifting food&#8230;<\/p>\n<p>I used to eat this at my grand&#8217; mother place.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h3 align=\"left\"><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span><\/h3>\n<div align=\"left\">\n<ul>\n<li>500g of flour<\/li>\n<li>dry yeast (enough for the flour quantity probably 1 tablespoon)<\/li>\n<li>1\/4 l of warm milk -250ml &#8211; 250g<\/li>\n<li>150 gr of dried raisins (put in warm water if they are too dry)<\/li>\n<li>100 gr of soft butter<\/li>\n<li>1 tablespoon of sugar &#8211; 15g<\/li>\n<li>1\/2 teaspoon of salt &#8211; 2.5g<\/li>\n<li>2 eggs<\/li>\n<li>some butter to put in the cooking tin<\/li>\n<\/ul>\n<h3><span style=\"text-decoration: underline;\"><strong>How to prepare :<\/strong><\/span><\/h3>\n<ul>\n<li>Put the raisins in some warm water to soften them. (not necessary if the raisins are already juicy)<\/li>\n<li>Mix the yeast with a 10cl of warm milk. Wait for it to &#8220;start working&#8221;. Mixing yeast into milk takes patience&#8230;<\/li>\n<li>Put the flour, yeast, sugar, milk in the Kenwood and mix.<\/li>\n<li>Add the butter pieces by pieces and the salt.<\/li>\n<li>Then add slowly the 2 beaten eggs but keep a little to put on the top of the cramique for cooking (gives a nice golden look). The dough should be elastic and soft.<\/li>\n<li>Add finally the raisins.<\/li>\n<li>The mixing is a bit tricky, you want to add the bits slowly enough so that the dough stays elastic and the butter gets incorporated into the dough.<\/li>\n<li>When the dough is done, put the mixture in a bread tin. Let it rise another 30 to 45 min. The dough should double in size.<\/li>\n<li>Cover the top with the remainder of eggs, just before putting into the oven.<\/li>\n<li>Pre-heat the oven at 220 degrees. Cook the bread for 15 minutes at this temperature then drop the temperature to 200 degrees and cook for another 45 minutes.<\/li>\n<\/ul>\n<div id='gallery-1' class='gallery galleryid-2015 gallery-columns-3 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/ozone.me.uk\/?attachment_id=2024'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/cramique1-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/ozone.me.uk\/?attachment_id=2025'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/cramique2-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/ozone.me.uk\/?attachment_id=2026'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/cramique3-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/ozone.me.uk\/?attachment_id=2027'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/cramique4-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/ozone.me.uk\/?attachment_id=2028'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/cramique5-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/ozone.me.uk\/?attachment_id=2029'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/ozone.me.uk\/wp-content\/uploads\/2016\/11\/cramique6-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>I am writing this post as I am making the dough and finding issues with the original recipe&#8230;updating as I go along. A bit like live blogging&#8230;<\/p>\n<p>Because it is a brioche type of bread, it is normal for the dough to be very soft and a bit of a mess because of the softened butter. This is normal. Keep mixing with the Kenwood until you get a &#8220;dough&#8221;. This is probably a very difficult recipe to make just with your hands.<\/p>\n<p>Well, first try was not great&#8230;:(<\/p>\n<p>The bread was way too compact and did not have brioche type of texture&#8230;very disappointed, but Nicolas is trying a different recipe using his &#8220;Thermomix&#8221;&#8230;he will share the recipe if it is any good!<\/p>\n<p>Need a bit more patience for this one&#8230; <strong>(check the bread-making top tip post to improve on this original post, also the mascarpone brioche which might be a better base for this bread)<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Got this recipe from the net&#8230; Another mucky Sunday and could do with moral lifting food&#8230; I used to eat this at my grand&#8217; mother place. &nbsp; &nbsp; Ingredients: 500g of flour dry yeast (enough for the flour quantity probably &hellip; <a href=\"https:\/\/ozone.me.uk\/?p=2015\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2015","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/2015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2015"}],"version-history":[{"count":0,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=\/wp\/v2\/posts\/2015\/revisions"}],"wp:attachment":[{"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ozone.me.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}