Frisian Sugar Loaf – Suikerbrood

By SuzyHomemakerGoneBad

Adapted from “Bernard Clayton’s New Complete Book of Breads”, by Bernhard Clayton.

Ingredients

• 15 g (1 T) sugar
• 240 ml (1 c) hand-warm water
• 2 t dry active yeast
• 1 t salt
• 375 g (2 1/2 c) plain (all-purpose) flour (you may need up to 450 g, 3 c)
• 80 g (1/2 c) sugar cubes, cracked into halves or quarters
• 1 T ground cinnamon

Details

Servings 1
Adapted from honeyandspice.files.wordpress.com

Preparation

Step 1

1. In the bowl of the stand mixer, place the sugar, water and dry yeast and stir until incorporated. Allow to stand 5 minutes.

2. Add the salt to the yeast/water mix and stir.

3. With the dough hook attachment, mix the yeast mix and gradually add the flour until all of it is incorporated.

4. Once the dough is formed, knead for an additional 10 minutes.

5. Cover the bowl with cling film (plastic wrap) and place into a warm spot until double in size, about 60 minutes OR place into the refrigerator for an overnight rise. If doing a cold rise, take the dough out and allow to stand at room temperature for 1 hour before proceeding to step 6.

6. Punch the dough down and flatten to 1 cm (½ inch) thick. Sprinkle over the cinnamon coated sugar cubes, fold the dough and gently knead until evenly distributed throughout the dough.

7. Shape the dough to fit a parchment lined 11 ½ x 21 ½ cm (4 ½ x 8 ½ inch) loaf tin (pan), brush the top of the loaf with water. Place the loaf tin (pan) into a COLD oven. On the shelf directly under the dough, place a dish full of boiling water.

8. Close the oven door and set the oven to 200°C/400°F. Bake for 35-40 minutes or until brown and crusty and when tapped on the bottom, sounds hollow.

9. Remove the loaf and the attached parchment paper from the tin (pan) and transfer to cool on a wire rack. Once cool, remove the parchment paper, slice and serve, enjoy!