How to Make My Grandma's Sugar Bread

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Introduction: How to Make My Grandma's Sugar Bread


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

     First mix together White & Brown Sugar and Cinnamon and set aside.

     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.

Step 4: Divide Dough & Let Rise

After you're done rolling up the dough, cut it into 3 equal pieces. On the raw edges you'll want to poke your finger into the center and try to somewhat seal up the ends. You won't be able to completely seal it, that's ok. Place each piece into a greased pan. Put the pans into the oven but don't close the door. Also shut the oven off and cover the pans with a clean dish towel. Leave the breads to rise for about an hour. They are ready to bake when they are about double in height.

Step 5: Bake the Bread

Bake the bread at 350 degrees fahrenheit  for about 25-30 minutes. Don't forget there should be foil on the bottom rack! The bread is done when it's browned on the top. Let the bread sit in the pan for at least 20 minutes before turning out or you will have a gooey mess. The sugar needs to solidify a little first. And enjoy! Let me know if you have any questions!

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29 Comments

This is beautiful stuff. Thank you for posting it!

I had a tin of biscuit dough (Pillsbury Grands Layers, fwiw) to use up and no sugar cubes, so I made a couple of mods--Turbinado sugar, white sugar, & cinnamon for the base and hardened chunks of dark brown sugar instead of cubes. Also threw just a touch of cardamom in, just because. :) Flattened each biscuit, followed the 'ibles basic instructions, tucked each biscuit-roll-thing into a muffin cup, and baked for eight minutes at 400F. Oh, the gooey, sugary wonder; they were gone in five minutes. <3

None of which would've happened without this 'ible. You rock. :D

awesome! thanks so much. glad i could inspire.

Forgot to say earlier. When we had our little diner, we didn't serve the loaf ends to the customers so we would save them and make a big batch of bread pudding with them. It was to die for!

wa, i want to eat!

Just to top the sugar quota, you could drizzle some white frosting over the finished product after it cools.

Do you think that might over do it? It sounds good, but it might be just a little too much.

It's never too much. Besides, it would be as much decorative as tasty. A few colored sprinkles would complete the look.

sprinkles, yes, extra sugar, no.

If you have a super duper sweet tooth, you could try that. I would suggest trying it without first to judge, because it is very sweet.