1 - Mix the flour, salt, sugar, butter and eggs in a bowl.
2 - Stir the milk into the yeast and add to the bowl.
3 - Blend with a spatula for 2 minutes, then add the dried raisins. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
4 - Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to ferment for 60 minutes in a warm place.
5 - Take the ball of dough, divide it into 2 equal pieces and leave to rest, covered, for 10 minutes. Shape into 2 teabread loaves, place them on a baking sheet and leave to proof, covered, for 2 hours.
6 - Put the loaves in an oven pre-heated to 180°C and bake for 20 minutes.
- Butter: 210 g
- Flour (T55): 530 g
- Egg: 5
- Dried raisins: 140 g
- Salt: 12 g
- Fresh compressed yeast: 24 g
- Sugar: 84 g
- Milk: 50 g
- Dry Yeast: 8 g