Shame on you for mentioning the Frisian Sugar Loaf but not adding a recipe
- and it wasn't in the archives ;-)
I found this recipe on the Internet and I will have to try it some day.
Russ
Frisian Sugar Loaf
Ingredients:
1 cup sugar cubes
1 tablespoon ground cinnamon
6 cups bread or all-purpose flour or bread flour, approximately
2 tablespoon sugar
1/3 cup nonfat dry milk
2 teaspoons salt
1 package dry yeast
2 cups hot water (120-130 F)
3 tablespoons shortening
Baking Pans
2 medium loaf pans, greased or Teflon
Preparation: (5 minutes)
With the handle of kitchen shears, an ice cracker or a tack hammer, crack
the sugar cubes. Don't crush them. Try to break them into halves or
quarters. Place them in a small bowl and sprinkle them with the cinnamon.
Turn with a spoon or fingers until all of the broken pieces are well dusted.
By Hand or Mixer: (10 minutes)
In a mixing bowl, place 2 cups flour, the dry milk, yeast and salt. Pour in
the hot water and add the shortening. With a mixer, beat for 2 minutes at
medium speed ~ 150 strong strokes with a wooden spoon if by hand. Stir in
the balance of the flour, 1/2 cup at a time, until the dough is a rough mass.
Kneading: (8 minutes)
The sugar cubes are added gradually during the kneading process whether by
hand of under a dough hook. Turn the dough onto a lightly floured work
surface and knead for 2 minutes. Flatten the dough and sprinkle with about
1/4 cup sugar cube mixture. Fold the dough over the cubes and continue
kneading. When the cubes have disappeared into the dough, add another 1/4
cup. Again work the sugar into the dough with a kneading motion. Repeat
with the balance of the sugar cubes. Knead for 8 minutes by hand or dough
hook. The dough will have taken on some of the cinnamon color but this is
desirable. If some of the sugar bits work their way out of the dough during
the kneading process, press them in again. If the surface of the dough
becomes sticky with sugar, dust with flour.
First Rising: (1 hour)
Place the dough in a greased bowl. Turn to coat the dough completely. Cover
the bowl with plastic wrap and move to a warm place (80-100 F ~ a warmed
oven works) until the dough has doubled in bulk, about 45 minutes to one
hour. (If using the quick-rising yeast, the time should be reduced)
Shaping: (15 minutes)
Turn the dough onto the work surface and divide with a sharp knife. When
the dough is cut, moist pockets of sugar will be exposed. Carefully close
the cut edges, pinching the seams tightly. Shape the pieces into balls and
let the rest for 3-4 minutes. Form a loaf by pressing or rolling each into
an oval ~ roughly the length of the pan. Fold the oval in half, pinch the
seam to seal, tuck under the ends, and place in the loaf pan, seam down.
Second Rising: (45 minutes)
Place the pans in a warm place, cover with wax paper and leave until the
center of the dough has risen 1/2" above the edge of the pan, about 45 minutes.
Preheat
Preheat the oven to 400 F about 20 minutes before baking
Baking: (400 F at 15 minutes, 350 F for 40 minutes)
If desired, cut a pattern in the top of the loaf with a knife. Place the
loaves in the hot oven for 15 minutes, reduce heat to 350 F and bake for an
additional 40 minutes. Midway through baking, shift the position of the
pans so the bread is exposed equally to temperature variations in the oven.
Final Step
Carefully turn the breads onto a cooling rack. Allow the bread to cool
before serving.
http://www.geocities.com/Heartland/Plains/3079/Bread.html#Frisian
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Russell Fletcher CCS-P
Certified Coding Specialist
gimplimp@effectnet.com
Battle Ground WA USA