Tender Raisin Bread

The egg, milk, and butter make this a form of brioche. The folding technique, from James MacGuire, is described in his baguette recipe in issue 73+74. Although you can bake this as a free-standing loaf, a metal pan makes it taller and keeps it moist. If you have a cook’s instant thermometer, check the dough at the start to see whether it’s near the desi…