sweet toffee bread

dough

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup plus 2 teaspoons granulated sugar
5 tablespoons cold unsalted butter, cut into tablespoon-size chunks
1/2 cup plain yogurt
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup coarsely chopped milk chocolate-covered toffee candy

procedure

Preheat the oven to 375 degrees F. Line a heavy rimmed sheet pan (measuring 13 by 18 inches) with a length of ovenproof kitchen parchment paper.

For the dough, whisk the flour, baking powder, baking soda, salt, and granulated sugar in a large mixing bowl. Drop in the chunks of butter and, using a pastry blender or two round-bladed table knives, cut the fat into small pea-size bits. In a small mixing bowl, whisk the yogurt, egg, vanilla extract, and almond extract. Pour the whisked mixture over the flour mixture, scatter over the chopped toffee, and stir to form a rough dough, using a wooden spoon or paddle. Bring the dough together in the bowl, using about 8 light folding/kneading turns.

Form the dough into a plump 5-inch ball. Place the ball of dough on the lined baking pan. Cut a 1/8-inch cross in the top of the ball of dough (up to 1 1/2 inches of the rounded sides), using a small, sharp paring knife.

Bake the bread in the preheated oven for 40 minutes, or until set, baked through, and golden on top. The baked bread will sound hollow when the top or bottom is tapped lightly with the handle of a wooden spoon. The bottom of the bread will be a deeper golden brown.

Cool the bread on the pan on a cooling rack for 5 minutes. Slip an offset metal spatula under the bottom of the bread and transfer to another cooling rack. Cool completely. Cut the bread into triangular wedges or slices, using a serrated knife. Or, break apart the bread into natural hunks and chunks. Store in an airtight bread or cake keeper.

creates

one bread, about ten generous slices or sections

store

enjoy on baking day, or up to one day in advance, stored in an enclosed container

notes

◊ for the best-textured bread, use cold butter
◊ this is a slightly sticky dough that bakes into a moist and tender sweet bread
◊ never consume raw dough
◊ use full-fat yogurt for the best-textured bread
◊ any baked good containing toffee must be served at room temperature