This recipe is the one Natalie Segal uses. We have baked this recipe many times and recommend the following adjustments: To avoid having the loaves stick to the pan (more likely because of the sugar coating), first spray with cooking spray, then line with parchment, then spray again and coat with sugar. Substitute different flavorings as needed. We used cardamom with mango chunks, and added grated lemon zest with blueberries. Finally, don't be put off by the lengthy process of making the starter. While it takes 10 days before it's ready to use, it only takes a matter of seconds to "mush" the bag every day. You can make the bread in one bowl and there's no need for lengthy beating or even a mixer. The resulting bread is moist and more complex in flavor, thanks to the fermented starter, with a crunchy, spicy crust because of the unusual technique of coating the loaf pans with cinnamon sugar before baking. If you want to pause the starter process, you can freeze it, then pick it up where you left off.
Ingredients
- 1¼ cups Friendship Bread Starter (recipe below)
- 1 cup sugar
- ½ cup evaporated milk
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 box instant vanilla pudding
- 2 teaspoons cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Topping: ¾ cup sugar mixed with 1 teaspoon cinnamon
- Optional: Chocolate chips, chopped nuts, raisins, dried cranberries, chopped apple, grated carrot or zucchini, chopped mango (drain if very juicy)
About this recipe
Makes 6 mini-loaves or 2 9x5” loaves
Instructions
Heat oven to 325 degrees. Spray pans with baking spray or grease with vegetable oil. In a large, nonmetal bowl, add 1¼ cup starter. Add sugar, milk, oil, eggs and vanilla and combine. In a separate bowl, combine flour, pudding mix, cinnamon, baking powder, baking soda and salt. Stir into starter mixture. Stir in optional add-ins. In a separate bowl, combine sugar and cinnamon. Dust bottom and sides of greased pans. Divide batter among pans and sprinkle remaining cinnamon sugar on tops. Bake mini-loaves about 45 minutes until a toothpick comes out dry. Larger loaves will take about 1 hour. Cool at least 30 minutes on a rack before turning out of the pans to cool completely.
