Thanks for posting this again for those who might have missed Laura's original post. This bread is very good. I will be making it again only this time I will cut back the baking soda to 1 teaspoon, separate the eggs, whip the egg whites and fold them gently into the rest of the stuff for extra lift. I'll let you know if I get better texture.
I seem to have sensitive taste buds to baking soda 'cuz its taste came through a little too much for me. It's such a tender bread both in texture and taste that anything you add to it will get highlighted. I'm thinking orange zest and/or vanilla extract or maple extract or anything else we can come up with might be fun additions.
I used the bread for French toast. It worked pretty well though maybe next time i do that i will toast it first just a little...or, second thought; leave a couple slices out overnight to dry out before cooking...yeah, that's what I'll do.
I wonder if slices of this bread could be layered with berries and whipped cream??
She's out of control!
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
| current weight: 133.0