Sugar bread, and some rolls without sugar.
- 1000 g white bread flour
- 2 teaspoons salt
- 2 tablespoons sugar
- 40 g butter diced
- 42 g yeast
- 2 small eggs
- 550 g milk lukewarm
- 200 g nib sugar (pearl sugar)
1. Mix flour, salt and sugar in a bowl. Dice the butter in the flour and rub or mix it in.
Crumble the yeast in the flour. Add half of the milk, the eggs and start mixing.
Add the remaining milk. Result should be a soft but not sticky dough.
Turn out on work surface.
Knead for 3 minutes until the dough is smooth. The dough totals about 1800 g.
As the sugar bread only needs half of the recipe, divide the dough in 2 equal parts. One could also start with half of the ingredients of course.
Then divide one half in two parts again. The first part this time should be about 2/3 (so 600g and 300g). Return each part to the (cleaned) lightly greased bowls.
Leave to rise for 1 hour or until about doubled in size.
2. Have ready a greased bread tin and the sugar.
Gently distribute the sugar in the 600g part of the dough. Easy way is to flatten the dough, distribute part of the sugar, roll up the rectangle.
repeat this until all the sugar is incorporated. Form into a ball again.
Now take the 300g part and turn out on a floured surface. Roll out to a 35 cm square.
Put the sugar dough in the middle of the square and wrap the ball with the rolled out dough.
Place the package in the greased tin (seam side down).
Leave to rise for about 1 hour or until doubled in size.
3. Score the top of the bread in a V pattern (not so nice here). Bake in a pre-heated oven at 200C for about 35 minutes. Leave to cool on a wire rack.
The dough can be glazed with an egg-milk mixture before scoring.
Some sugar will ooze out of the bread, be carefull as it is not only hot, but also sticks to everything.
What happened to the second 900g of the dough ?