A slow weekend morning in a Dutch household almost always features a loaf of krentenbrood on the breakfast table.
This loaf is heavier and far more fruit-dense than standard Canadian raisin bread. It is loaded shoulder-to-shoulder with sweet raisins and currants, baked into a soft, slightly sweet yeast dough.

Do not toast it. Slice it thick, spread it with cold, real butter, and enjoy it with a cup of tea. For a savory twist, top a buttered slice with aged Gouda.