Best Belgium Verviers Bread Recipes

BELGIUM VERVIERS BREAD

Steps:

• Proof the yeast in the lukewarm water with the 1 teaspoon of the sugar.
• Scald the milk, add the rest of the granulated sugar and add the stick of butter to melt in the hot milk and add the salt. Let stand until lukewarm.
• Blend the yeast sponge with the milk butter and sugar-salt mixture, stir in the 2 eggs and add the flour, by 1/2 cups, stirring until you have a smooth dough.
• Add the sugar cubes and turn onto a lightly floured work surface, adding more flour if the dough seems sticky. Knead a couple of minutes to get the sugar cubes well incorporated.
• Place the dough in a large buttered bowl, cove r with a towel and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has doubled in bulk, knead for a few minutes on the floured work surface and divide into 2 equal pieces. Butter two round 8 inch cake forms and shape the dough into 2 round cakes to fit into the forms.
• Cover with a towel and let rise again in a warm place for about 45 minutes.
• Bake for about 30 minutes or until they are nicely browned on top. If you can, serve them warm! Yield: 2 small round loaves. Can be frozen.
• Breads Of The Worlds.

BELGIUM LOAF

Steps:

• Put in large pan milk, sugar, fruit and butter. Melt all on stove top so that sugar dissolves. Cool.
• Add egg to mix.
• Add all other ingredients and mix.
• Bake in a greased fruit loaf tin and bake for 1-1 1/4 hrs in moderate hot oven or until skewer comes out clean. I put it at 160 degrees.
• Cool and enjoy. Great with butter.

SHEEPHERDER'S BREAD

Steps:

• In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
• *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
• Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
• Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.

RAISIN BREAKFAST BREAD (CRAMIQUE)

Steps:

• Place 1 1/2 cups flour in the bowl of your mixer.
• In a medium bowl, whisk togathere the yeast and th milk, then whisk in the egg yolks.
• Stir the egg mixture into the flour.
• Using the paddle, mix on the lowest speed for 2 minutes; stop the mixer and allow the dough to rest for tene minutes.
• Add the butter, sugar and salt to the bowl along with the remaining 1/2 cup of flour and mix on the lowest speed until combined; then mix on medium speed until the dough is smooth and elastic, about another 3 - 4 minutes.
• Beat in the raisins on the lowest speed (if necessary, plump the raisins in hot water to soften, drain, pat dry and add).
• Scrape the dough into a buttereed bowl and turn the dough over so that the top is buttered.
• Cover with plastic wrap and allow to rise til doubled, about an hour.
• Meanwhile butter a loaf pan and line the bottom with parchment.
• After the dough is risen, scrape it onto a floured board.
• Press the dough into a rectangle brush off any excess flour; stretch th dough into a rectangle and then fold like a business letter about the length of your loaf pan.
• Tuck in the ends and lay the loaf in the pan, seam side down.
• Butter a piece of plastic wrap and cover the bread with it (buttered side down) and allow the loaf to rise til doubled, about an hour.
• Preheat the oven to 400 degrees F.
• When the loaf has completely risen, place on a rack in the middle of the oven and bake until the bread is a deep golden color and reaches an internal temperature of 200 degrees F., about 30 minutes.
• Unmold onto a rack and cool on its side.
• Eat it then or wrap and freeze.