Raisin bread
The Tramway bread
Servings: 4
Preparation: 40 min.
Cooking: 40 min.
Proving time: 20h

First Dough

250 gr (8.8 ounces) bread flour

130 gr (4.6 ounces) water

3 gr (0.1 ounce) brewer’s yeast

500 gr (17.6 ounces) raisin


Second dough

250 gr (8.8 ounces) bread flour (+ a little more for dusting)

150 gr (5.3 ounces) water

10 gr 0,35 ounces = 2 teaspoons) salt

20 gr (0.7 ounces) brewer’s yeast

40 gr (1.4 ounce) unsalted butter

+ First dough

First dough - Method


1 - Melt the brewer’s yeast in a little warm water.

2 - Mix the flour with the melted yeast and the water, pouring a little at a time to reach the correct consistency .


3 - Knead the dough until obtaining a smooth and elastic dough. Put the dough in a bowl, seal with klingfilm and place to rise in the refrigerator for about 18 hours.

4 - Put the raisin in a bowl and cover with water, so that it would soak and soften. Second dough

Second dough - Method


1 - The day after take the butter out the refrigerator and melt the yeast in half glass of warm water.

2 - Take the first raised dough out the refrigerator too.


3 - Mix the flour with the melted yeast, the butter and pouring water a little at a time.

4 - Add the salt and the first dough.


5 - Turn the dough onto a slightly floured surface and knead it with your hands until smooth and elastic.

6 - Shape the dough into a ball and place it in a bowl to rest about 20 minutes.


7 - In the meantime strain the raisin and pat it dry with a towel.

8 - Take the raised dough and turn it out onto the working surface,


9 - divide it into 4 pieces

10 - that you’ll flatten with the rolling pin until 1 cm/0.4 inches high.


11 - Distribute the raisin onto each dough portion.

12 - Place each portion on top of the others and press with your hands.


13 - Repeat this passage different times: divide the dough into 4 pieces, place one onto the others and press with your hands.

14 - Set aside the whole dough to rise about one hour.


15 - After that time, cut the dough into pieces and form baguette-shaped loaf bread.

16 - Set aside again to rise about 1 hour.


17 - Pre-heat the oven to 200 degree C / 392 degree F and bake the bread 40 minutes, until they are brown and crisp.

Useful Suggestions

in Milano area the raisin bread is called “pan tramvai” (Tramway Bread) because it was the bread eaten by workers going to Milano from Monza since the early ‘900. The Tramway took several hours to reach its destination and the raisin bread was the perfect snack for its high energetic intake for a long working day. The official recipe of Pan Tramvai is kept by the “Comitato dei Maestri Pasticceri della Brianza”.