Sugar bread

When I was a child we use to spend part of August in my parents country house on the Causse Mejean, France. It was a long drive to go there, we would often stop have breakfast or lunch on the way, have a swim in Gard, and then start the winding road that goes up and down and up and down and finally up. This road is the Corniche des Cevennes and is definitely a beautiful one I would recommend to everyone who likes driving. Once up in our house, the nearest shop is a mere 30min drive. By then their would be food trucks coming with bread, meat and some groceries. I remember the fouace that we would buy and then have for breakfast. It was a heavy kind of brioche but nit buttery, with a sticky crust. After I was 10, this bread wasn’t sell anymore, so it’s been some time I haven’t had any. You can then imagine my surprise the first time I cooked sugar bread from Kayser bread book. It was exactly that. I made sugar bread a few times, and each time it took me back there. So now I want to share this recipe with you. If you think about it, it a classic bread recipe in which you add a bit of sugar, and finish with a syrup to have the sticky soft crust.

Sugar bread (500g bread)

– 250g of white flour

– 160g of tepid water

– 5g of yeast

-5g of salt

– 40g of brown sugar

– 3tbs of sugar and a bit of water for the syrup

Mix all the ingredients together except those for the syrup. Knead until soft. Prove for 2h. Shape as you like. I made a ball but I could also have made a braid. Leave to rest for 1h. Then bake at 200deg for 30min.

Make the syrup by mixing the sugar and water in a bowl. Apply the syrup everywhere and let cool down before eating.

Enjoy your week!!

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