You ever have one of those days where you feel like nothing you do is enough? Today was one of those days. I didn't do enough work on my paying job, but when I was spending time on that I felt guilty for not creating fused glass artwork for the two shows I have coming up this fall, and when I finally spent some time in my studio I felt guilty for not getting outside so both the dog and I could get some much needed exercise.
And I felt a wee bit guilty that I hadn't baked any bread lately to share with you.
So, I did a little paying work, made a little art, and decided my afternoon needed sweet bread before slogging through the snow with my dog.
I also wanted to get this bread out of the way. Next up Bernard Clayton's New Complete Book of Bread was the Frisian Sugar Loaf. I was intrigued by a bread that used sugar cubes in it, but it wasn't a loaf I really needed to make. I normally bake bread so we don't have to buy any for toast, sandwiches, etc. Sugar bread does not meet those needs, but it was next on the docket, so there we are.
I did decide to halve the recipe, the first time I've done that with one of the recipes in Clayton's book. I mean, really, who needs two loaves of sugar bread? I know, I know, need has nothing to do with sweet bread, but I do have to have some limits in order to control my slowly expanding waistline.
It was also the first time I've used a nutcracker to crack sugar cubes. The goal was to halve or quarter the cubes so that the resulting bread would have pockets of sugar in it. Clayton recommended the handle of kitchen shears, a tack hammer, or an ice cracker for this task, but I thought the nutcracker would be perfect. I was correct. And it was fun to do. I found a great deal of satisfaction in applying just enough pressure to crack the cube, but not crumble it. Those little buggers are harder than you'd think!
The sugar cubes also made the kneading process giggle worthy. I added the sugar pieces a bit at a time as I kneaded. By the time I was done, every time I'd fold the dough one or two would pop out onto my pastry mat* and I'd have to stuff them back in. The last time I made bread, my hubby commented that he'd never seen anyone knead so energetically. Popping sugar cubes definitely slowed down that process, and made me smile. Win, win.
Oh, I almost forgot. It seems like many of Clayton's recipes have stories behind them. That was true of Egg Harbor Bread and Scottish Buttermilk Bread. This one is no different. Apparently he was bicycling in the Friesland province of the Netherlands when he encountered this loaf at a traditional Dutch breakfast spread of cold cuts, cheeses, and assorted breads. I know where I need to plan a bike tour, and soon!
It is as delicious and decadent as I'd expected. I forgot to mention that it also has cinnamon in it, so it's even more extra special. So far I've only had a small slice off the heel, but I think I'll have to have an extra as dessert soon. Even the hubs said it would be perfect toasted with coffee in the morning. I guess I know what we're having for breakfast tomorrow!
The loaf didn't rise nearly as much as it was supposed to, but I'm not sure why. In fact, instead of rising a bit more while baking as most of my loaves do, it seems to have deflated a little. It's not at all dense, but I thought that was odd. Ah, well, I can live with it. Maybe I'll make another batch one day and see if it's any different. Or maybe I won't. I still have a few hundred bread recipes to get through, after all.
Post-dessert update: after a second small slice toasted and buttered, I was forced to admit that it was delicious, but not nearly as sweet as I thought it would be. Maybe there will be more sugar pockets towards the middle of the loaf.
*A note on my pastry mat. I have one by Pampered Chef that I absolutely love. Normally I only buy their stuff to support whichever friend is having a party, but I love my pastry mat for kneading bread, rolling out dough, etc. (Nope, I don't get anything if you follow the link and buy one.)
