The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

easy peasy pane tramvai

greedybread's picture

easy peasy pane tramvai

Easy Peasy Pane Tramvai….

If you are like me and LOVE fruit breads, you will love love love love and LOVE this bread!!

Plus it’s not an all day or week bread and it’s not time-consuming……..

And there are so many variations you could do with this recipe which i WILL rattle on about at the end of the post.

I must say, thinking about what we could do with this lovely base recipe is divine..

Of course we would need to rename the bread though…

Soaked Raisins

So are you ready to get y-y-yeasty?

Hmmm, I think with this recipe and the raisins involved we may need to be BEASTY!!

However, I digress, so without further ado……

Pane Tramvai or Milanese Raisin bread

And what are we aiming for?

what are we aiming for?

  • 3 cups of Raisins
  • 4 tsp dried yeast
  • 1 tsp molasses
  • 1 tbsp sugar
  • 2 tbsp butter softened
  • 4 cups of Strong Bread Flour
  • pinch salt.

See not many ingredients!!

Raisin Water

Soaked Raisins Squeezed!

Tramvai mini starter

  • Soak your raisins in warm water (cover the raisins)  for 90 minutes at RT.
  • Drain Raisins (saving the water) and squeeze out the raisins, also saving the excess water.
  • Warm 1 cup of raisin water and add in yeast, sugar and molasses, mix well and cover and place in warm area until creamy/frothy (20 minutes)
  • Place remaining 1 &1/4 cups of Raisin water in the fridge.
  • Place all dry ingredients in a bowl (flour and salt) and mix through butter.
  • Add the raisin yeasty water mix to the dry to start forming the dough.
  • Remove extra raisin water from fridge and add in enough to make a smooth but slightly sticky dough.
  • Knead on slightly floured area for 5- 6 minutes.
  • Place in lightly oiled bowl and let rise until doubles in size , usually 2 hours

Raisin dough ready for first rise

After first rise- ready to put in the raisins

Raisin dough ready for short 2nd rise

  • Remove dough from warm area and place dough on slightly floured area.
  • Dough should be quite sticky.
  • Toss raisins in flour, very lightly cover in flour.
  • Roll out dough slightly to about 25cm by 15 cm and lightly press 1/3 of raisins in the dough.
  • Fold over the dough like an envelope and flatten again with your palms and add in 2nd lot of raisins.
  • With the last addition of the raisins, roll up the dough and let it rest in its oiled bowl for about 20 minutes.

Ready for 2nd rise and shaped

Ready for the Oven- one sprinkled with grated apple

  • Roll the dough into 1 large or two smaller oval-shaped long loaves (as above).
  • Place dough on baking tray lined with baking paper.
  • Cover with a lightly oiled piece of glad wrap and then a tea towel.
  • Place in RT room and leave to rise for 1 hour.
  • Preheat oven to 250 Celsius , 40 minutes before bread is ready to go in.
  • You can place a baking stone in the oven and place the bread on this , if you have one.
  • When bread is ready to bake, place bread on tray in oven (or on stone).
  • Bake at high heat for 5-10 minutes and then reduce heat to 210 celsius and bake for a further 35-40 minutes.
  • Remove when deep golden brown.
  • Cool on a rack.


Ready take two!!

This bread is so lovely and it really doesn’t take a lot of effort.

Now as I was rattling on above, you could use  this bread as a base to make many wonderful fruit breads.

You could do a variety of fruits in the bread with spices.

You could do 2/3rds fruit and 1/3 nuts.

You could do fruit, nut and chocolate.

You could add in spices or vanilla or grated citrus zest.

You are only limited by your imagination and trial and error.

have a slice (or two)

Full of raisins-just how i like it!!

While you ponder what you want to do next time, cut a slice or two………….

Enjoy, enjoy, enjoy 

Recipe adapted from Carol Field’s ” The Italian Baker, 2nd Ed, 2011.


Floydm's picture

That does sound good.  Thanks for sharing!


Craig_the baker's picture
Craig_the baker

I turned my girlfriend and her kids on to this bread, their first taste of home-made bread. (made by me that is) The kids are swimmers and therefore carbaholics so this satisfies their cravings after a hard practice. I love this bread too, so easy to make. I've taken to the stretch and fold technique for this bread and the crust comes out better. I think the more gentle handling results in less oxidation. 

greedybread's picture

versatile can change the suit what you like.

EvaB's picture

I love raisins, and wish I could snack on the handsfuls I used to! Its hell being old and diabetic!

greedybread's picture

what about if you swapped the raisins with something more suitable for you? the recipe is quite that regard.

It wouldn't be tramvai but you could make it a EVAB bread:)

EvaB's picture

but I can still make it the way its supposed to be, I just can't eat more than a piece at a time! Same way I can still have the raisins for a snack, just a whole lot less than I used to have. Its the trying to limit the food intake and not drive the sugars up that is hard, since everything I really like is sweet stuff, and of course its not good for me!

I do like salads and stuff, but the prices are high right now of course since its winter here, -6C right now or lower and all our green stuff comes from Mexico or California etc, and they were having cold snaps there. So things will be even more expensive and hard to get. Good thing there is cabbage. cheaper to get that than lettuce and I like it!

The one problem is so far I've never seen salad bread???