Frisian Sugar Loaf

This loaf is intense to make. I don’t know if I’m doing something different than he is doing, but making dough with chunks of sugar cubes is just plain hard. I’ve tried doing it by hand and with my (mom’s) big old Kitchen-Aid mixer, and honestly, I can’t say which one is easier. I usually end up doing it mostly by hand.  My friend, Kristin, loves it. 

It’s a fun loaf because it's so different from any other bread I've had.  But I don’t think I’ve ever had it turn out exactly the same twice.  He says this crazy bread comes from the Netherlands, to which one can only say, “those wacky Dutch.” I never had it when I was in Holland, but if I ever make it back there, I'm certainly going to look for it.

Frisian Sugar Loaf   [two loaves]

Bernard Clayton

INGREDIENTS

1 cup sugar cubes

1 tablespoon ground cinnamon

6 cups all-purpose or bread flour, approximately

1/3 cup nonfat dry milk

1 package dry yeast

2 teaspoons salt

2 cups hot water (120°-130°)

3 tablespoons shortening

BAKING PANS: 2 medium (81/2”x41/2") loaf pans, greased or Teflon, lined with wax or parchment paper

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 with the cinnamon. Turn with a spoon or fingers until all of the broken pieces are well dusted.

In a mixing bowl place 2 cups flour, the dry milk, yeast, and salt. Pour in the hot water and add the shortening. Beat for 150 strong strokes with a wooden spoon. Stir in the balance of the flour, 1/2 cup at a time, until the dough is a rough mass.

The sugar cubes are added gradually during the kneading process whether by hand or under a dough hook. Turn the dough onto a lightly floured work surface and knead for 2 minutes with the rhythmic motion of push-turn-fold. 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.

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°) until the dough has doubled in bulk, about 45 minutes to 1 hour.

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 them rest for 3 or 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 or parchment paper, and leave until the center of the dough has risen ½” over the edge of the pan, about 45 minutes.

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

Place the loaves in the hot oven for 15 minutes, reduce heat to 350°, and bake for an additional 40 minutes.

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 the breads to cool before serving.

I love making bread pudding out of this bread!

Frisian Sugar Loaf