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Frisian Sugar Loaf

"JoyceR" <dogsmom@cinci.rr.com>
Sun, 22 Dec 2002 22:39:35 -0500
v102.n059.11
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"
                                     - - - - - - - - - - - - - - - - - - -


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.