you can find the original post here
1 cup starter
2/3 cup oil
2 cups flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
2 teaspoons vanilla
Tools you need:
– 2 glass, ceramic or plastic bowls
– 1 wooden or plastic spoon/spatula
– 2 loaf pans
– Measuring cups (dry and liquid)
– Measuring spoons
Most recipes advise against using metal tools. Unfortunately, I haven’t found a very scientific explanation. Apparently, metal will inhibit the ability of the yeast to act as a leaven.
- Combine all of the dry ingredients (flour, sugar, baking powder, salt and cinnamon) in one bowl. If your bowls are two different sizes it is best to use the smaller bowl for this (see why in step 3). I like to sift my dry ingredients together into a bowl because it is pretty humid where I live and this gets rid of any lumps. I used a metal whisk to fluff up my flour before measuring it. This is generally a good idea if, like me, you buy flour in bulk and it is kept in a container. Over time the flour gets packed down and this can skew the accuracy of your measurements. Weighing your dry ingredients will also work if you can find a recipe with weight measurements and you have a food scale.
- In the other bowl (the larger one, if they are different sizes) combine the wet ingredients (oil, vanilla, eggs and starter). If you can, try to use liquid measuring cups. I must admit, I did not use a liquid measuring cup to measure the starter. I already had the dry 1 cup measuring cup out so I just used that. I used a metal whisk to mix the eggs and oil. Then I used a wooden spoon to mix the starter and the vanilla into egg and oil mixture.
- Gradually add the dry ingredients to the wet ingredients (which are in the larger bowl, thankfully) and use the wooden spoon to stir.
- At this point you can add any additional flavours you would like. I chose chocolate chips and chopped pecans simply because I had them in my pantry.
- Take a knob of butter and rub it around the inside of both pans and sprinkle in some sugar.
- Pour the batter evenly between the two pans.
- Bake in an oven at 350 degrees Celsius for 40 to 45 minutes.