Belgian Loaf

This Belgian loaf uses an unusual technique that makes it special. You’ll boil milk, sugar, raisins, and shortening together, then cool the mixture before stirring in an egg and flour. The result is a dense, moist bread studded with plump raisins that have absorbed all that sweet milk.

It’s not a yeast bread, so there’s no rising time. Just mix, pour into a pan, and bake for 45 minutes. The texture is somewhere between quick bread and pound cake, perfect for slicing thick and spreading with butter.

Serve it for breakfast, afternoon snack, or dessert.

Pro Tips

• Let the boiled mixture cool completely before adding egg (hot mixture will scramble the egg)
• Stir just until second cup of flour is incorporated (overmixing makes bread tough)
• Use a standard loaf pan greased well to prevent sticking
• Test doneness with a toothpick in the center (should come out clean or with just a few crumbs)
• This bread gets more moist and flavorful the day after baking