Comments on: Sugar Loaf

By: Weekend Bakers

Weekend Bakers — Fri, 08 May 2020 18:06:03 +0000

Hope you can use our conversion tools for the moment:
www.weekendbakery.com/cooki…nversions/

By: Rose Gerhartz

Rose Gerhartz — Wed, 06 May 2020 12:39:10 +0000

Can you convert this recipe to the SI measurement system found in the United States? I’m of Dutch roots. I would love to make Dutch foods once eaten in my youth. Hope you can help.

By: Paige

Paige — Thu, 12 Mar 2020 17:26:43 +0000

In reply to Susan. The Glamorgan Bakery on EIS the reason I am searching this up at the moment - I want to try and replicate theirs. I can attest to the fact that the Glamorgan one is very very good although only made on Friday and Saturday

By: Weekend Bakers

Weekend Bakers — Wed, 18 Sep 2019 09:20:20 +0000

In reply to Maryellen Thio.

Thank you Maryellen, we hope the recipe will give you the desired result.
The sugar zest gives such a wonderful vibrant ‘zing’ to these recipes, it is really worth the effort of finding good citrus fruit and making it yourself.

Greetings from Holland,
Marieke

By: Maryellen Thio

Maryellen Thio — Mon, 09 Sep 2019 22:11:20 +0000

I’m baking this bread today. I had sugar loaf bread for the first time last year when visiting Arnham, The Netherlands. My brother-in-law brought it home from the bakery. He sent recipes but this one looks to be the best. The letters from the people with access to Sylvan Lake bakery had my mouth watering. Many thanks for your post of this recipe and the tip about the sweetened zest. I’ll use it in my stollen this year.

By: Weekend Bakers

Weekend Bakers — Mon, 15 Apr 2019 06:51:07 +0000

In reply to Bart. Dank Bart, voor je reactie. We horen heel graag hoe je desem-verie uitpakt. Dat hebben we zelf met dit recept nog nooit gedaan. Wellicht is een hydride versie met weinig gist en beetje desem ook nog een idee voor een ander smaakprofiel..

By: Bart

Bart — Sat, 13 Apr 2019 14:27:58 +0000

Niet slecht,normaal gebruik ik parelsuiker daarvoor maar met dit recept heb ik rietsuiker gebruik en is meegevallen.ga eens proberen met zuurdesem te maken om de zoetigheid te compenseren

By: Weekend Bakers

Weekend Bakers — Sat, 26 Jan 2019 16:57:05 +0000

In reply to K. Hello K, Did you use fresh or instant yeast? Could it be the yeast was already older or past its sell by date?

By: K

Wed, 23 Jan 2019 23:08:27 +0000

My bread didn’t rise? Did I do something wrong?

By: Susan

Susan — Thu, 21 Dec 2017 20:22:40 +0000

In reply to Yet Another Sylvan Lake Bakery Fan. Try the sugar bread at Glamorgan bakery in Calgary, they only make it on specific days.

By: Weekend Bakers

Weekend Bakers — Sat, 07 Oct 2017 16:50:39 +0000

In reply to Anne.

Hello Anne,
A more recognizable word would probably be sugar cubes, it is the same thing. I guess and hope you can find them in your supermarket.

Greetings from Holland,

Marieke

By: Anne

Anne — Sat, 07 Oct 2017 13:22:06 +0000

I am from Canada and am not familiar with “sugar lumps”..what are they and where in Canada would one purchase them?

By: Maaike

Maaike — Wed, 07 Jan 2015 16:51:10 +0000

Thank you so much for sharing this recipe, you made us very happy as we were talking about to try to make sugar bolle

By: Weekend Bakers

Weekend Bakers — Fri, 14 Nov 2014 09:22:04 +0000

In reply to Beth. Hi Beth, sugar loafs mostly come from the dutch Frisian province and probably every town and bakery has its own version of a recipe. This is the one we like and works very nicely for use.

By: Beth

Beth — Fri, 14 Nov 2014 02:15:42 +0000

The only sugar loaf I’ve ever had is what I made from a recipe in Bernard Clayton’s Complete Book of Breads. I’d never heard of it before, but my father’s side of the family comes from that area and I had to try it. His recipe does have cinnamon but not the citrus zest. I had thought about trying some orange in it, so I have to try this recipe. Thank you for sharing the recipe!

By: Yet Another Sylvan Lake Bakery Fan

Yet Another Sylvan Lake Bakery Fan — Tue, 03 Dec 2013 17:52:18 +0000

In reply to Another Sylvan Lake Bakery fan. I've spent the last few years trying every sugar loaf recipe I can find to try to replicate the loaf from the Sylvan Lake Bakery. None compare. Hopefully this is the one! I'm trying it today.

By: Another Sylvan Lake Bakery fan

Another Sylvan Lake Bakery fan — Sun, 07 Jul 2013 23:57:13 +0000

In reply to scotte.

SCOTTE, DID IT TASTE THE SAME?!?!?!
I NEED TO KNOW!

I can still taste the sugar bread from that bakery

By: Weekend Bakers

Weekend Bakers — Sat, 25 May 2013 07:17:54 +0000

In reply to steve.

Hello Steve,
I had never heard of this difference although it is common that there are regional variations. I tried to find information about the Groninger version of the sugar loaf but I cannot find anything. I did read that sugar loafs in Friesland were traditionally given when a girl was born.

Greetings from Holland,

Marieke

By: steve

steve — Thu, 23 May 2013 17:19:34 +0000

My grandmother’s sister used to make a sugar bread but it didn’t have cinnamon in it. Is there a tradition that you are aware of doing this? They were from north Holland as well, just not as far north as Friesland, they were from Groeningen.

By: Weekend Bakers

Weekend Bakers — Thu, 21 Mar 2013 16:30:36 +0000

In reply to scotte.

Hope it turned out great!

Happy Sugar Loaf Baking,

Marieke