Dutch Sugah Loaf, A Bread Recipe (*drool*)

July 24th, 2008 8:09 pm by Kelly Garbato

Break out your bread machines, veg*ns. It’s time for some Dutch Sugah Loaf bread!*

2008-07-24 - Sugar Bread - 0010

Ingredients

1 1/2-pound loaf

2/3 cup sugar cubes
1 1/2 teaspoons ground cinnamon
Small pinch of ground cloves
1 1/8 cups fat-free soy milk
1 tablespoon unsalted margarine, cut into pieces
3 cups bread flour
1 tablespoon gluten
1 1/4 teaspoons salt
2 teaspoons SAF yeast or 2 1/2 teaspoons bread machine yeast

–OR–

2-pound loaf

3/4 cup sugar cubes
2 teaspoons ground cinnamon
Small pinch of ground cloves
1 1/3 cups fat-free soy milk
2 tablespoons unsalted margarine, cut into pieces
4 cups bread flour
1 tablespoon + 1 teaspoon gluten
1 1/3 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Directions

1. Place the sugar cubes in a heavy, clear (reusable!) plastic freezer bag. Crack the cubes – don’t crush them – so that they’re approximately 1/4 their original size. Add the spices to the mix and toss to coat. Set aside.

2. Place the ingredients, except for the spiced sugar cubes, into the bread pan according to the order in the [bread machine] manufacturer’s instructions. Set crust on medium, and program for the Sweet Bread cycle; press start. Do not use the Delay Timer!

3. Five minutes into the kneading segment, press Pause and sprinkle in half of the spiced sugar cube mixture. Press Start to resume the cycle.

4. Three minutes later, press Pause and add the rest of the spiced sugar cube mixture to the pan. Press Start to resume the cycle.

5. When the baking cycle ends, remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing, or the sugar syrup will ooze out.

Note: Sometimes we’ll** choose to leave the bread in the pan (and the pan in the machine) once the baking cycle ends, for example, if we want to keep the loaf warm until we’re ready to eat, or if the crust isn’t quite as crusty as we’d like it. For this recipe, leaving the bread sit after the cycle is done will have the added effect of slightly congealing/baking the sugar syrup. Which means you can indeed cut the bread when warm. FYI.

* I borrowed this recipe from a bread machine cookbook, which I in turn borrowed from my local library. I’d give props, but all I have is a photocopy, sans identifying info. Paraphrasing so as not to blatantly plagiarize.

** Who am I kidding with this “we” stuff? I couldn’t bake an edible yummy to save my life. LD does all the baking in our household, yo.

(Crossposted to.)

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3 Responses to “Dutch Sugah Loaf, A Bread Recipe (*drool*)”

  1. easyVegan.info » Blog Archive » VeganMoFo, Day 9: Top Five Must-Have Kitchen Gadgets Says:

    [...] the past, I’ve posted a recipe for Dutch sugar loaf bread, which is a personal bread machine fave (it’s almost pastry-like, especially if you time the [...]

  2. Virtual Vegan Potluck: Something Sweet, Something Savory » V for Vegan: easyVegan.info Says:

    [...] following Vegan Dad’s instructions, and…it, too, was awesome! Reminiscent of a certain sugar loaf I love, but with sweetness throughout instead of concentrated in the center. Dazed and hungry from [...]

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