06/02/2026
Today’s kitchen experiment: Cramique 🍞
One of my favorite things about baking is that there is always a new skill, technique, or recipe waiting to be learned. I love challenging myself to step outside my usual rotation and try something completely different. And honestly, food culture / history is soooooo interesting
This traditional raisin bread was a new one for me, and that’s exactly why I wanted to make it. I omitted raisins and added chocolate chips 🥰 because what fun is baking if you don’t make it how you want?? The process of experimenting and growing my skills is just as rewarding as pulling a beautiful loaf out of the oven.
This is the softest, fluffiest, pillowy soft, melt in your mouth bread I’ve ever made. Whatever we have for leftovers will be going to French toast tomorrow!
