An amazing sweet, rich loaf with home-made syrup A yummy sweet treat for in the weekend is this French version of a sugar bread. This recipe comes from the baking bible “Larousse Book of Bread” by Éric Kayser. I have adapted the recipe, allowing for the autolyse period and using instant yeast instead of liquid sourdough. The taste, I am sure, is different then what mister Kayser envisioned, but believe me, you will not have to make do with some random bread. This is proper good stuff.
