Bread Baking Babes‘ Kitchen of the month is located in the Netherlands. Monique from Living on Bread and Water chose an ancient recipe for Sûkerbôlle, a Frisian sugarbread. The recipe calls for sugar grains/lumps and ginger syrup. The latter was easy to get but the largest sugar grains I can get in Germany is hailstone sized Hagelzucker. Of course we have lump-sugar, which I don’t use, but the decorating sugar I have always at hand.
This sugar doesn’t give these big holes in the crumb, but it looks nice on the bread.
SÛKERBÔLLE – Suikerbrood – Frisian sugerbread – Zuckerbrot
In Schleswig-Holstein, where I live, we have also a Frisian part: Nordfriesland or North Frisia. And of course we have those beautiful black and white cows, the Holstein-Friesian. We don’t have any cows in our backyard like Tanna**, but I was able to take a picture with cows ;-) …
… no chance for them to move. The children were fond of this bread and asked for more, so I have to bake it soon again.
The recipe can be found over at Monique, fortunately it comes in metric units. I had to extend the baking time to approximately 50 minutes, because after 30 minutes the internal temperature was only 60 °C. I baked until the internal temperature reached 90 °C with the thermometer in the bread.
**December 2017: www.mykitcheninhalfcups.com/My_Kitchen_In_Half_Cups…Second_Helping_/My_Kitchen_in_Half_Cups…Second_Helping/Entries/2008/9/29_Entry_1.html now defunct