Sunday, May 21, 2006

Eureka!




It's bread! And it's good! Sweet and moist with a nice crunchy crust. It has a nice crumb and subtle cinnamon flavor.

Would you like the recipe? Ok -

To the remaining batter in the bowl (and, like I said, I had about 2 cups worth), add:

3 eggs
1 cup oil or 1/2 cup oil and 1/2 cup applesauce (I used all oil)
1/2 cup milk
1 cup sugar
2 tsp. cinnamon
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 large box instant vanilla pudding

Preheat oven to 325 F. Grease two large loaf pans. Pour the batter evenly into the two pans. (If desired, you can sprinkle a mixture of cinnamon and sugar over the tops. I didn't bother.) Bake one hour or until toothpick inserted in the center comes out clean. Cool for 10 minutes then turn out onto wire rack and cool completely. Keep uneaten bread in the refrigerator tightly wrapped.

This is just a starting point. You could try lemon pudding with poppy seeds; add nuts, fruit or even chocolate chips (with chocolate pudding, of course); orange zest with orange pudding - you get the idea.

I'm really glad I tried this recipe now. Let me know if you need some starter. I've got a couple of bags in my freezer.

3 comments:

Ivonne said...

Thanks for the recipe, Sally!

That bread looks terrific!

Glenda said...

Sally, we make this a lot...Lynda has "friends" at work that give her bags of starter all the time.

Our favorite way is to replace the cinnamon with ginger (2 tsp), replace the vanilla pudding with lemon, add lemon zest and lemon juice, and about 1/2 cup of dried cranberries. Then make a spread for it with 8 oz cream cheese, 1/2 tsp ginger, about 3 Tbsp lemon juice and powder sugar until spreadable. It's very yummy!

Sally said...

Ivonne - Thanks so much! I think Glenda's sounds so much better. It really was good, even after all my bitching.

Glenda - Man! That sounds good! I'll have to try your version next.