I found this recipe in The Complete Book of Breads by Bernard Clayton. It
is from 1973, and I believe it is out of print. I think I have read that
they are going to reissue the book though. Sorry, this is a really long recipe!
JoyceR
* Exported from MasterCook *
Frisian Sugar Loaf
Recipe By :Bernard Clayton
Serving Size : 0 Preparation Time :0:00
Categories : Bread bread made in mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast
2 cups warm water (105 to 115 F)
1 pinch sugar
1 cup sugar cubes -- roughly broken
1 tb cinnamon
6 cups all purpose or bread flour -- approximately
1/3 cup no -fat dry milk
2 1/2 tbs shortening
2 tbs sugar
2 tsp salt
Baking Pans: Two medium (8 1/4x 4/1/2) loaf pans, greased or Teflon. If
glass, reduce oven temperature 25 F.
Preparation: In a mixing bowl sprinkle yeast over the surface of
water. Add a pinch of sugar. Stir briskly with a fork or metal whisk to
hasten the yeast action. Set aside while preparing the sugar cubes.
With the handle of the kitchen shears, an ice cracker, or a tack hammer,
crack a cup of sugar cubes. Don't crush them. Try to break them into
halves or quarters. Place them in a small bowl and sprinkle with a
tablespoon of cinnamon. Turn with a spoon until all of the broken pieces
are well coated.
Measure 3 cups of flour, a cup at a time, into the yeast mixture, and add
milk, shortening, sugar and salt. With a s wooden spoon beat 100 strong
strokes or four minutes in the electric mixer at medium speed. Stop the
mixer. Stir in additional flour, about 3 more cups, first with the spoon
and then with the hands. The dough will be a rough, shaggy mass but it
will clean the sides of the bowl.
Kneading: The sugar cubes are added gradually during the kneading
process. Turn the dough on to a lightly floured work surface-counter top
or bread board and knead for two minutes with rhythmic 1-2-3 motion of
push turn fold. Flatten the dough and sprinkle with approximately 1/4 cup
of the sugar cube mixtures. Knead it into the dough for one minute, and add
another portion of sugar cubes. Again work it into the dough with a
kneading motion. Repeat wit the balance of the sugar cubes.
Meanwhile, the dough will have taken on some of the color the cinnamon but
this is desirable. If some of the sugar bits work their way out of the
dough during kneading, press them in again.
Place the dough in the mixing bowl and pat buttered or greased fingers to
keep the surface crusting. Cover the bowl with plastic wrap and move to a
warm place (about 80 F) until the dough has risen to about twice its
original size. You can test if it has risen by poking a finger in it; the
dent will remain.
Shaping: Turn the dough onto the work surface, knead for a moment to press
out the bubbles and divide with a sharp knife. When the dough is cut,
moist pockets of sugar will be exposed. Carefully close the cut edge,
pinch the seam tightly. Shape the pieces into balls, and let them rest
under a towel for three or four minutes. Form a loaf by pressing or
rolling each into an oval-roughtly the length of a baking tin. Fold the
oval in half, pinch the seam to seal, tuck under the ends and place in the
loaf pan, seam down. Second rising" Place the pans in the warm place,
cover wit wax paper and h until the center of the dough has risen one half
to one inch above the edge of the pan.
Baking: Preheat oven to 400 F about 15 minutes before baking. Place the
loaves in hot oven for 15 minutes, reduce heat to 350 F and bake for an
additional 40 minutes. When tapping the bottom crust yields a hard hollow
sound, they are done. If not, return to the oven (without the pan, if you
wish a deep brown crust) for an additional 10 minutes. Midway in the bake
period shift the position of the loaves so they are exposed equally to
temperature variations in the oven.
Final Step: Carefully remove the loaves from the tins making certain the
sugar syrup has not stuck to the sides. Allow the loaves to cool before
serving. It makes fine toast but it must be carefully watched so the sugar
does not burn.
Description:
"makes two loaves"
Source:
"The Complete Book of Breads"
Copyright:
"1973"
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NOTES : A yeast bread from Friesland, a province bordering the North Sea in
the Netherlands, this sugar loaf is a delight and a surprise when it is cut
for breakfast, brunch or tea. Sugar cubes, heavily dusted with cinnamon
will have created pockets of sweet, sticky goodness, flavored with spice
which also gives the loaf a tint of brown. While it is baking and then
cooling on the rack, it sends a delightful aroma through the house.