Grandma Theresa's Sugar Bread is coveted by everyone that's ever tried it. Our family owned a diner at one point and we would sell out of it nearly every day. I only make it during the holidays and give the loafs as gifts. I only make it once a year because otherwise I'd be eating it everyday and it's not exactly a healthy snack. There is a lot of sugar in it. I'm going to be showing you how to make the lazy man's/woman's version. It's best served hot. Some popular ways to eat it are; grilling or toasting it with butter, or making french toast with it.
Step 1: Ingredients
In the lazy version I buy premade bread doughs at the supermarket. They're also called pizza dough. I've never had trouble finding it so just ask an employee if you have trouble. Also these ingredients are a guide so don't fret if you're over or under a bit.
1 Dough (1.5 lbs.)
1Cup Granulated Cane Sugar
1 Cup Brown Sugar
1/2 lb. Box of Sugar Dots/Cubes
4 Tbs. Cinnamon
1/2 Cup Soft Butter (1stick)
That's it! Very simple. Please note that there a lot more ingredients in the picture then you will be using. I'm making 21 loafs right now. :)
Step 2: Prepare Your Tools
Line the bottom rack of your oven with foil. This is essential because there is almost always molten sugar spillage and it's a real pain to get off the bottom of the oven. Set the oven to the lowest setting. Mine goes down to 175 degrees fahrenheit. Spray the bottom of your 2"x6" mini loaf pans with a non stick baking spray.
Step 3: Make the Bread
Take your dough out of the bag and turn it out onto a lightly floured surface. Punch it down and start to stretch it out. It'll take a few to get it to stay because it will want to shrink back down. Once you've stretched it into a rough 15"x20" rectangle, spread the butter over it, covering the entire surface.
Now get your sugar/cinnamon mixture and spread it over the butter. Try to cover the whole surface. You will probably have extra.( You can store that for some special toast sprinkles later (: ).
Now it's time for the sugar cubes. Sprinkle the sugar cubes over the dough. You will be using 1/3 to 1/2 half of the 1lb box. Starting at the end closest to you, start to roll the dough. You kind of want to stretch it and squish it a little as you roll to get everything mushed together and to keep the outside edges uniform. When you get to the end the last 2" or so should have no sugar cubes. Take that area and stretch it forward over the top to close everything up.