Dutch Sugar Loaf

Once in the early 1980s I took a baking class in San Francisco from Bernard Clayton, a prodigious food writer when it comes to bread and pastry. He made this bread in the class. I couldn’t have been more uninterested in a bread with crushed sugar cubes baked into it, but one bite and I had an epiphany. It was fantastic! There were these moist pockets of sweet goo. Use white or brown sugar cubes. I use Ala Perruche brand with the parrot on the box, imported from France and made from African