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You could head to your local bakery for a delicious holiday treat, but you won’t find Erin McDowell’s sugared holiday bread in the case. It’s so one-of-a-kind that you’ll have to make it at home.
“This is actually a recipe invented by accident from another yeasted bread,” McDowell tells us. “Basically, the dough was way too soft when I made it, but I didn’t want to waste it, so I poured it into a pan anyway and covered it with course, crunchy pearl sugar. I loved it so much when it came out of the oven. It was really light and fluffy like a cake, but definitely tasted like a buttery, yeasty brioche bread.”
Thankfully, it’s much easier to make than brioche. “It’s such a soft dough that you can’t even shape it,” McDowell continues. “You just pour it into a pan. I liked the pearl sugar crust so much that I decided to line the whole pan with it so that it caramelizes on the outside of the bread as it bakes.” FYI, you can also use sanding sugar, which is more readily available, but the light, crunchy pearl sugar makes this extra special.
“It would be great for breakfast, as toast or an alternative to cinnamon-raisin bread, or just eaten on its own as a special holiday snack,” she says.
If you end up with leftovers, it would also make a mean French toast. But that’s unlikely.
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