| Method:
The first step to this recipe is to break up the sugar cubes. What you are looking for is splitting them in half. Since this recipe works best when the sugar pieces are irregular, what I do is use a shape knife to cut split them diagonally. Just place your knife so that it runs corner to corner and give the back edge a sharp hit. Don't worry if it is not exactly even, it does not matter, you just don't want to crush them into tiny pieces. You will also need to clean the edge of your knife a couple of times in this process as sugar will build up on the edge and you will start to get bad cuts.
Place the pieces in a small bowl and measure out the cinnamon. Using a spoon gently stir the cubes and cinnamon together until the cubes are well dusted. They will not absorb all the cinnamon, so don't sweat that. Set the bowl aside.
In your large mixing bowl or the bowl of your stand mixer measure out two cups of the flour, the yeast and the salt. Pour in the milk and hot water. Add the butter and with a wooden spoon or the paddle attachment stir vigorously for 2 minutes. This will form a nice thick batter.
Add the rest of the flour ½ cup at a time, allowing all the flour to be absorbed before the next addition. The goal here is a rather dry dough ball that is not sticky at all. I know that is a switch form the normal way I do things, but we don't want the sugar to melt too soon.
If you are doing this by hand, turn the dough out onto a well floured work surface and start kneading. Knead for two minutes then press the dough into a rough oval. Spread ¼ of the sugar cubes on the dough, fold it in half and return to kneading. Knead for 2 minutes then add another ¼ of the sugar cubes. Repeat until you are out of cubes and have kneaded for 10 minutes total. If any of the cubes pop out of the dough, just push them back in. NOTE: You don't have to hammer this dough while you are kneading it. Just push, turn fold, push, turn fold. You don't want to break up those sugar cubes!
If you are doing this with your stand mixer, attach the dough hook and knead for 2 minutes at low speed. Then add ¼ of the cubes. Knead for 2 minutes then repeat until you have added all the cubes and kneaded the dough for 10 minutes total.
Place the dough in a large greased bowl and turn to coat the outside of the dough completely. Cover tightly with plastic wrap and place it in your oven with the oven light on for 1 hour. Since there is not a lot of sugar evenly spread in the dough for the yeast to feast on this bread needs more warmth and time to proof correctly.
When the dough has risen, remove the bowl from the oven and turn the dough out onto a lightly floured work surface. Cut it in half and form each half into a ball. Cover with a tea towel and let rest for 5 minutes.
Flatten each ball into an oval that is just longer than your loaf pans. Fold the oval over the center and tightly pinch the ends together to seal. Tuck in the ends and place the dough seam side down in your loaf pan.
Place the loaf pans in the oven with the light on for 25 minutes. After that time remove the pans from the oven and preheat it to 400 degrees for 20 minutes.
Slip the loaves back into the hot oven and bake at 400 degrees for 15 minutes. Reduce the temperature to 350 and bake for another 40 minutes. When don the loaves will be dark brown and well risen. Turn one out and test for doneness by thumping the bottom of the loaf with a forefinger. It should be hard and have a nice hollow sound. If not return to the oven for up to 10 minutes.
Turn the done loafs out onto a wire rack and allow to cool before eating. When they are sliced you will little treasures of semi-solid cinnamon sugar here and there through the slice. Heaven!
The flour is yours! |
