SUGAR BREAD

❚ 1 cup (250 mL) lukewarm whole milk

❚ 2 tbsp (30 mL) granulated sugar

❚ 1/2 tsp (2 mL) dry yeast

❚ 6 tbsp (90 mL) melted butter, divided

❚ 2 eggs, beaten

❚ 3 1/2 cups (875 mL) all-purpose flour

❚ 1 tsp (5 mL) kosher salt

❚ 1/2 tsp (2 mL) cinnamon

❚ 1/2 tsp (2 mL) chopped dried ginger

❚ 4 oz (115 g) pearl sugar (see note)

1. In a large bowl, combine milk, granulated sugar, and yeast. Let stand until yeast is fluffy, about 5 minutes. Whisk in 3 tbsp (45 mL) melted butter and beaten eggs.

2. Add flour, salt, cinnamon, and dried ginger. Turn out onto a floured surface and knead until dough is smooth and elastic, between 8–10 minutes. Form dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.

3. Preheat oven to 350°F (175°C). Grease a 9 x 5-in (23 x 13-cm) loaf pan and set aside.

4. Lightly flour a clean surface. Gently stretch dough out until it is about 9 in (22 cm) across and 12 in (30 cm) long. Paint dough with 2 tbsp (30 mL) melted butter, then sprinkle pearl sugar over top.

5. Gently but firmly roll dough from top, working to keep roll as tight as possible without squeezing too hard. Turn seam-side down, tuck ends underneath, and place in prepared loaf pan. Cover, and let rest for 40 minutes.

6. Uncover, and paint roll with remainder of melted butter. Bake for 30 minutes, until golden and fragrant. Let cool in the pan for 5 minutes, then turn onto a wire rack to completely cool. Cut into thick slices and serve.

Note: If you cannot find pearl sugar, substitute gently crushed sugar cubes. Makes: 1 loaf