Application Guide

DUTCH SUGAR LOAF
Once in the early 1980s I took a baking class in San Francisco from Bernard Clayton,
a prodigious food writer when it comes to bread and pastry. He made this bread in the
class. I couldn’t have been more uninterested in a bread with crushed sugar cubes
baked into it, but one bite and I had an epiphany. It was fantastic! There were these
moist pockets of sweet goo. Use white or brown sugar cubes. I use Ala Perruche brand
with the parrot on the box, imported from France and made from African sugar cane.
The cubes are a bit less refined than regular C & H sugar cubes. This is a great break-
fast bread.
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 milk
1 tablespoon unsalted butter or 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
2-POUND LOAF
3
/
4
cup sugar cubes
2 teaspoons ground cinnamon
Small pinch of ground cloves
702