Sift the flour with a pinch of salt. Dissolve the yeast in a
little lukewarm milk. Make a well in the sieved flour and
pour in the yeast milk. Mix and add milk. The result
should be a dough ball that does not stick. Cover with a
clean dishcloth and let rise for an hour at room
temperature and draft-free.
sugar bread from the Hageland
2dl lukewarm milk
1 egg
15 to 20 sugar cubes
The Hageland is a region in Eastern Brabant and a small
part in the west of Limburg. It is the area between the
rivers Dijle, Demer, and Grote Gete.
Knead the dough a second time. Cut off a small part and roll it
out into a large piece. Knead the rest of the dough with
coarsely broken sugar cubes and make a round loaf.
Wrap this in the rolled out dough and cut a few slots in the top.
Let rise for another hour. Then put it in the oven at 210°C for
40 minutes. Spray the top with a little water once the bread is
ready.
Sift the flour with a pinch of salt. Dissolve the
yeast in a little lukewarm milk. Make a well in
the sieved flour and pour in the yeast milk. Mix
and add milk. The result should be a dough
ball that does not stick. Cover with a clean
dishcloth and let rise for an hour at room
temperature and draft-free.
2dl lukewarm milk
1 egg
15 to 20 sugar cubes
The Hageland is a region in Eastern Brabant
and a small part in the west of Limburg. It is
the area between the rivers Dijle, Demer,
and Grote Gete.
sugar bread from
the Hageland
taste and tradition
Knead the dough a second time. Cut off a small
part and roll it out into a large piece. Knead the
rest of the dough with coarsely broken sugar
cubes and make a round loaf.
Wrap this in the rolled out dough and cut a few
slots in the top. Let rise for another hour. Then
put it in the oven at 210°C for 40 minutes.
Spray the top with a little water once the bread
is ready.
