Wednesday, October 3, 2007
Bread rocks. Really. Bread is the reason I could never do Atkins indefinitely. I need bread. I crave it entirely too much. I like making it and I like eating it. Yum Yum. RLD picked up a quart of buttermilk for me the other day for another recipe I was making and I wanted to make sure I used it all up. So a quick search for bread and buttermilk on allrecipes.com netted a couple of great finds that I'll be whipping up in the next few days. Today's find was Cinnamon Bread.
Recipe found via allrecipes.com
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
I used this delightful bread to make french toast this morning. The cinnamon is not overpowering at all but it still makes for a very rich breakfast. This is more of a french toast to have just powdered sugar on though. RLD said the syrup on his covered the taste of the bread too much.