Flemish Bressane with raspberries



Milk300 g
Salt12 g
Butter100 g
Soft brown sugar50 g
Flour (type 55)700 g
Fresh yeast9 g
Fresh raspberries (+ 6 for decoration)80 g


3 h 44

Instant dry yeast equivalent: 3 g

"A delicious blend of flavours in this sweet tea bread... The sophisticated flavour of raspberries combines with the sweet ""buttery caramel"", a surprising combination."


  1. Add the ingredients to the pan in the following order: milk, eggs, raspberries, sugar and salt.
  2. Then add the wheat flour and the dried yeast.
  3. Place the pan in the machine. Select programme 2, the weight of the loaf and the colour of the crust desired. Press 'start - stop'.
  4. When you hear the beep, add the butter and the soft brown sugar. 30 to 45 minutes before the end of the cycle, open the machine and check to see how the dough is baking: if it is sufficiently firm to the touch, sprinkle the raspberries on top of the loaf for decoration.
  5. At the end of the cycle, switch off the machine, take out the pan and turn out the teabread.

Tablespoons conversion