Sunday, May 21, 2006
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:
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.