tag:blogger.com,1999:blog-601829120428731670.post3275098527151253179..comments2011-04-02T10:20:34.248-06:00Comments on My Dutch Baking Blog: Fryske Sûkerbôle (Frisian Sugar Loaf)Unknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-601829120428731670.post-75689742631985195062011-03-02T14:09:22.810-07:002011-03-02T14:09:22.810-07:00I have been baking breads regularly for the last 1...I have been baking breads regularly for the last 10+ years, and in searching for an alternative to Bernard Clayton's Frisian Sugar Loaf recipe I came across this web site. Unfortunately I have to report that this is easily one of the worst bread recipes I've ever tried. I'm known for my obsessive attention to detail when it comes to bread baking, so I find it hard to believe that the error is mine, though anything is possible.<br /><br />I never even made it to the first rising--what is described as "a soft and flexible dough" ended up being more like a tough, crumbly mass. This is what I get for trying an internet recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-601829120428731670.post-10735892421193410172010-11-28T08:47:17.004-07:002010-11-28T08:47:17.004-07:00Maria, you'll do just fine! I'm always hes...Maria, you'll do just fine! I'm always hesitant to knead in lumpy or sharp things like sugar cubes, seeds etc because they can cut through the strands of gluten the yeast has been working so hard on. In this recipe, I pat out the dough, sprinkle the sugary lumps and the cinnamon on top, fold it and roll it into a loaf after the first rise. That way, the sugar doesn't cut the dough nor does it melt as much. You will find some sugary, gooey pockets though, that's what makes this bread so unique! Have fun with it, it's a great bread for these wintery days.Nicole Holtenhttps://www.blogger.com/profile/15000959283858308949noreply@blogger.comtag:blogger.com,1999:blog-601829120428731670.post-54956233113973331822010-11-27T22:54:46.112-07:002010-11-27T22:54:46.112-07:00Ah, my one attempt to make this did not end well; ...Ah, my one attempt to make this did not end well; it was a recipe from Bernard Clayton's Complete Book of Breads, and the sugar cubes dissolved throughout the loaf when I kneaded them in. It did not include the ginger syrup in the formula, either. I can't wait to try this!<br /><br />My father is Frisian (Veltman probably doesn't seem very Frisian, not ending in a -sma or a -stra, I know). Which I suppose, makes me part Frisian - by descent only of course, as I can't even speak Fries, much less Dutch. I figure if I can master this, it will be something!~Maria~https://www.blogger.com/profile/00484456205451411993noreply@blogger.com