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.
taste and tradition
300g of flour
Pinch of salt
15g yeast
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
300g of flour
Pinch of salt
15g yeast
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.
