• 300 grams bread flour
• 7 grams instant yeast
• 150 grams milk, at room temperature
• 6 grams salt
• 30 grams butter, at room temperature
• 30 grams ‘sweetener’
• 3 grams ground cinnamon
• 200 grams sugar cubes

To make the sweetener, just combine the three ingredients and rub together. To make the dough, combine the flour, yeast, milk, salt, and 30 grams of sweetener in your mixing bowl with the dough hook.

When it has mostly started coming together add the butter and let that get kneaded in for 8-10 minutes, until you have a smooth dough.

Cover, and let rise somewhere warm for half an hour. Meanwhile, put the sugar cubes in a bag, put the bag on a cutting board, and start whamming away at them with a hammer. You don’t want to pulverize them completely, just break them up into different sized hunks.

Stir together the broken up sugar cubes and cinnamon, and set aside until the dough has finished rising.

Once the dough has risen, fold, knead, pinch, and poke! Do whatever you’ve got to do to get those sugar cubes worked into the dough. Shape the sugar-laden dough into a ball and let rest 5 minutes while you grease a bread pan.

After the rest, pat/roll the dough into a rectangle, then fold in thirds like a letter. Roll up the folded dough, then place in the prepared bread pan. I only have a 9X5″ pan, but this dough would have fit fine in a slightly smaller pan. Press the dough down gently until it reaches both ends and all four corners evenly. If some of the sugar cubes have popped out of the dough, just toss them on top.

Ok, at least try to reach the corners…

Cover with greased plastic wrap and let rise again in a warm place for 40 minutes to an hour.

Preheat your oven to 390 degrees, then bake 30-35 minutes until well browned. While a good way to test if bread is done is to see if it sounds hollow when tapped on the bottom, you can’t touch this bread with your hands while still very hot, as super hot sugar sticks to skin and burns. We’ve all been there.

Carefully turn out to a rack to cool, then enjoy the pockets of caramelized sugary goodness inside your loaf!

Very yes!

Hahah oh man. Yes. I had a slice or two of this with that new Philly chocolate cream cheese spread…I could eat just that for the rest of forever! Amazing. I’ll be sharing this at YeastSpotting.

Sugar Loaf

From Weekend Bakery.

Sweetener:

• zest of one lemon
• zest of one orange
• 40 grams of sugar

Bread:

• 300 grams bread flour
• 7 grams instant yeast
• 150 grams milk, at room temperature
• 6 grams salt
• 30 grams butter, at room temperature
• 30 grams ‘sweetener’
• 3 grams ground cinnamon
• 200 grams sugar cubes

To make the sweetener, just combine the three ingredients and rub together.

To make the dough, combine the flour, yeast, milk, salt, and 30 grams of sweetener in your mixing bowl with the dough hook. When it has mostly started coming together add the butter and let that get kneaded in for 8-10 minutes, until you have a smooth dough. Cover, and let rise somewhere warm for half an hour.

Meanwhile, put the sugar cubes in a bag, put the bag on a cutting board, and hit with a hammer until the cubes are broken into somewhat smaller pieces. Stir together the broken up sugar cubes and cinnamon, and set aside until the dough has finished rising.

Once the dough has risen, knead the sugar cubes into the dough. Shape the sugar-laden dough into a ball and let rest 5 minutes while you grease a bread pan.

After the rest, pat/roll the dough into a rectangle, then fold in thirds like a letter. Roll up the folded dough, then place in the prepared bread pan. I only have a 9X5″ pan, but this dough would have fit fine in a slightly smaller pan. Press the dough down gently until it reaches both ends and all four corners evenly. Sprinkle any escaped sugar cubes over the top of the loaf. Cover with greased plastic wrap and let rise again in a warm place for 40 minutes to an hour.

Preheat your oven to 390 degrees, then bake 30-35 minutes until well browned. Carefully turn out to a rack to cool, then enjoy.