Between vacation and out-of-town company, I’m cutting things close this week. For September, the Bread Baking Babes committed some kind of crime I’m pretty sure by baking Sûkerbôlle, or Frisian Sugar Bread. Monique, of Living on Bread and Water, found an old recipe and made that her selection. I just couldn’t pass this one up, that’s for sure. How can you miss with cinnamon, sugar, ginger syrup, great texture, terrific flavor and smell? It was all I could do last night not to consume the whole loaf.
(Well-greased parchment meant no sticking.)
(See that yummy chunk of sugar on the right?)
I did bake the bread slightly longer than the original recipe. After 30 minutes at 400ºF, the internal temperature was below 170ºF, so I covered the top with foil and put it back into the oven for 15 more minutes, lowering the oven temperature to 350ºF. When I checked again, the internal temperature had reached 200ºF, and after cooling for one hour, the insides were perfect.
Next time I bake this – and there will be a next time – I will play with shaping so the cinnamon-sugar mixture will be more evenly distributed.
Oh, as an added benefit, some of us had to make our own ginger syrup, which also meant making our own candied ginger. It’s so much better than store bought and easy to do! (I’ve been nibbling.) Thanks, Lynn, for sharing that recipe.