Sugarbread Recipes

Steps:

• In a large bowl, mix dry ingredients, set aside.
• In a smaller bowl, combine liquid ingredients.
• Pour liquid mixture into dry mixture and stir thoroughly enough to moisten flour.
• Pour the mixture into a buttered loaf pan and bake at 350F for 35 minutes.
• *note-can add chopped nuts or fruit into the dough for a different variation.

Steps:

• Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until yeast is frothy, about 10 minutes.
• Whisk egg in a small bowl. Place 1 tablespoon in a separate bowl; reserve for glazing.
• Sift flour into a large bowl; mix in salt. Add yeast mixture, beaten egg, 2 tablespoons ginger syrup, and 1 1/2 tablespoon melted butter. Knead until a smooth dough forms.
• Grease a large bowl with 1 teaspoon oil. Place dough in the greased bowl. Cover with a clean dish towel and let rise in a warm place until doubled, about 1 hour.
• Grease a 2-pound disposable loaf pan with remaining 1 teaspoon oil. Sprinkle remaining 1 tablespoon sugar and ginger syrup over the bottom and sides of the pan.
• Mix pearl sugar, 1 tablespoon melted butter, and cinnamon together in a bowl.
• Roll dough into a rectangle on a lightly floured work surface. Sprinkle 1/2 of the pearl sugar mixture on top; knead until evenly incorporated. Roll out again and add remaining pearl sugar mixture; knead until evenly incorporated.
• Shape dough into a loaf; place seam-side down in the prepared pan. Cover with a damp cloth and let rise until puffy, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Brush top of loaf with reserved beaten egg.
• Bake in the preheated oven until top is golden brown, about 30 minutes. Cool slightly in the pan before slicing, about 10 minutes.

Steps:

• Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
• In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
• Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
• Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
• Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.

Steps:

• In a large saute pan add about 1-inch of oil and heat to 350 degrees F.
• Mix cinnamon and sugar together.
• Remove dough from refrigerator and let rise in an oiled bowl until doubled in size. Roll the dough out to reach about 8 to 10 inches.
• With a pizza cutter or knife cut dough into 1 by 4-inch pieces.
• Place dough in the hot oil and cook for 2 minutes on each side or until golden brown. Remove to paper towels to drain and dust with cinnamon and sugar mixture while still hot.
• Serve warm with fruit preserve dipping sauce.

Steps:

• Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
• Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
• Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
• Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
• Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

Steps:

• Preheat oven to 350° and grease and flour a 9x5x3" loaf pan.
• Mix 1/3 cup sugar and cinnamon together and set aside.
• Combine flour, baking powder, salt and remaining 1 cup sugar in a large bowl.
• Combine egg, milk and oil and add to flour mixture.
• Stir by hand just until moistened.
• Pour half the batter into prepared loaf pan.
• Sprinkle with half the cinnamon sugar mixture.
• Repeat with remaining batter and cinnamon mixture, then draw a knife through batter to marble.
• Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean.
• Cool in pan for 10 minutes, then remove and cool on a wire rack.
• Wrap and store bread overnight before slicing.

Steps:

• 1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9- to 9 1/2 inch springform pan.
• 2. Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, cornstarch, and salt. Press the dough evenly into the pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
• 3. Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations in the dough. (The shortbread can be stored in an airtight container for up to 5 day.)

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.