I love it when a recipe calls itself bread instead of cake. It means you can put on a bog load of butter and not feel guilty. I made this ‘amish cinnamon bread’ in a loaf tin - well, it was called bread! But it is definitely cake and next time I will make it in a round tin. It was my first go at using my sourdough starter without any yeast, and it rose! (a bit). Yum. (Recipe at end of post.)
I have started using my expensive Epi-No. At first I couldn’t keep it in very successfully - it kept popping out. So we fiddled with some different positions and have found something workable (all fours). I managed a 6cm diameter at the perineum fairly comfortably, but the goal, of course, is 10cm.
More Nigella bread…
This one is a wholemeal maple syrup-pecan loaf. It was just awesome with cheese and scrambled eggs (laid by our lovely girls of course - best scrambled eggs ever). Rustic and hearty.
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Amish Cinnamon Bread Recipe
1 cup sourdough starter
1 cup vegetable oil
1 cup white sugar
4 eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
¼ cup powdered milk
¼ cup cornstarch
pinch of salt
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Grease a large cake tin. Place the starter in a bowl, stir in the oil, sugar, eggs and vanilla and mix well. Combine the flour, baking soda, baking powder, powdered milk, cornstarch, salt and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared tin. Bake at 165 degrees C for 1 hour.
