Sugar Bread

Sugar Bread

Sugar bread a real classic one. For me this always reminds me of New Year’s Day, because my grandmother always has it on our New Year’s day brunch. But of course it doesn’t have to be New Year’s to enjoy this tasty bread. It’s no more difficult to make than regular bread.

What do you need?

• 300 gr or (10,58 oz) flour (I used patent flour)
• 35 gr or (1,23 oz) white sugar
• 75 gr (2,65 oz) unsalted butter (at room temperature)
• 110 ml or (3,72 oz) water, lukewarm
• 8 gr (0,27 oz) of instant dry yeast
• 4 gr (0,13 oz) of salt
• 1 egg
• 90 gr or (3 oz) sugar nibs (thick lumps of sugar)

How to make it?

In a bowl, add the flour, white sugar, butter, dried yeast, salt, butter, and the egg. Knead this with the dough hook of your stand mixer or by hand. Do this for 10 minutes.

The dough you now get is more moist than ordinary bread dough. But you still have to be able to make a ball with it, so it should not be too runny. If it does, add a little more flour.

Place the dough in a bowl greased with oil. Cover with plastic wrapping paper or a dry clean kitchen towel. Let it rise for 1 hour.

Place the dough on a floured surface. Push it flat with your hands so you get a large flat disc

Now divide the sugar nibs over the dough and then roll the dough up and place it in a baking tin that you greased with oil first.

Push a few sugar nibs into the top of the dough (these caramelize and make a nice bread) Cover the dough and let it rise for another 1h.

Preheat your oven to 200 °C or 390°F (180 °C or 350°F hot air). Gently slide the dough into the oven and bake for 30-40 minutes, until the bread looks nice and brown.

Remove from the mold and cool on a cooling rack.

Bon Appetit!

This article was made in collaboration with Baktotaal Bouwhuis (a Dutch Company)