Question for Beth (590 views)

Emma, not Beth but would you post recipe? I don’t remember seeing that recipe and it sounds fascinating...please?

I don't see any mention of added fruit here, so I am thinking those came from comments. I may have made it with raisins because my . youngest used to go through an entire loaf of cinnamon raisin bread in a sitting after school. LOL I . would try it now with dried cranberries just because I love cranberry nut bread and am on a cranberry kick lately. But the real beauty of the loaf is how delicious it is just as it is. Maybe a little butter after toasting. Great with a cup . oif coffee for breakfast or as a snack anytime. This recipe is in the original edition of Bernard Clayton's Complete Book of Bread (not sure if it is in the updated one). He has never led me astray -- I remember good results with all the recipes I have tried from him. Also -- I should check the spelling. The recipe is said to come from the part of Holland where my dad's side of the family came from -- Friesland, in northern Holland, where he enjoyed it after a cold weather outing (skating, IIRC). Google says the area is historically known as Frisia, so maybe only an i? I get confused because I think I have seen it more than one way. On the Google map, in the neighboring area is Groningen -- where the other half of the Dutch contingency came from. There is an old family cemetery there that my parents were able to visit. There is also a Dutch man who is quite a bread baker (professional, master, teacher)in northern Holland who I have followed in one of my FB groups). I would LOVE to go visit the area and spend a little time learning from him. So, with all that added -- hope you both enjoy it. And I need to make it too. It has been too long.

Fresian Sugar Loaf

1 cup sugar cubes
1 tablespoon cinnamon
6 cups unbleached Flour -- or bread flour
1/3 cup nonfat dry milk
1 package dry yeast
2 teaspoons salt
2 Cups hot water -- (120-130 degrees)
3 tablespoons shortening

Grease 2 loaf pans (8-1/2 x 4-1/2") and line with waxed paper or parchment.

Crack the sugar cubes into halves or quarters (use large chef's knife, cleaver, kitchen shears, an ice pick, tack hammer). Place them in a small bowl and toss with cinnamon until all the pieces are well dusted.

In a mixing bowl, combine 2 cups flour, the dry milk, yeast and salt. Pour in the hot water and add the shortening. With an electric mixer, beat for 2 minutes (or by hand for 150 strong strokes with a wooden spoon). Stir in remaining flour, 1/2 cup at a time, until the dough is a shaggy mass.

Turn the dough onto a lightly floured surface and knead for 2 minutes with the rhythmic motion of push-turn-fold (his words). Flatten dough and sprinkle about 1/4 cup of the sugar cube mixture over the dough. Fold the dough over the cubes and continue kneading. When the cubes have disappeared into the dough, add another 1/4 cup and knead again. Repeat twice until all sugar cubes are used. Knead for 8 minutes. If some of the sugar bits work their way out of the dough during kneading, press them in again. If the surface of the dough becomes sticky with sugar, dust lightly with flour.

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 degrees) until the dough has doubled in bulk, about 45 minutes to an hour.

Turn the dough onto the work surface and divide in half with a sharp knife. Carefully close the cut edges, pinching together to seal the exposed moist pockets of sugar. Shape the pieces into balls, and let them rest 3-4 minutes.

Form each halve into 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.

Place the pans in a warm place, cover with waxed paper or parchment and leave until the center of the dough has risen 1/2" above the edge of the pan, about 45 minutes.

Preheat the oven to 400 degrees about 20 minutes before baking.

If desired, cut a design in the top of each loaf with a sharp knife or razor blade. Place the loaves in hot oven for 15 minutes, then reduce heat to 350 degrees. Bake for an additional 40 minutes. Midway through baking, shift position of loaves to evenly expose the loaves to temperature variations in the oven. (If baking in a convection oven, no preheating is necessary. Bake at 325 for 45 minutes or until golden brown.)

Carefully turn the pans on their sides on a cooling rack. Tug gently on the paper lining to loosen the breads and pull them out. Allow to cool before serving.

Description:
"A slice of bread with pockets of melted sugar, flavored and tinted
with cinnamon...makes great toast. From Bernard Clayton's Complete
Book of Bread"
Yield:
"2 loaves"