Sourdough With A Swirl

by HEAB on February 7, 2012

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I’ve been feeding my sourdough starter every three to five days, but I’ve only actually baked the bread once…until yesterday.  I think I got burnt out on my mom’s bread after eating it almost everyday for breakfast and lunch during the month of December as it’s usually all I could stomach.  So, sourdough and I took a break, but yesterday I decided to try my 2nd batch, with a little twist.  Following reader Jonna’s advice, I added a TBSP of butter (chopped into small pieces), a spoonful of sugar, and some cinnamon to one loaf while kneading the dough (click here for the full bread recipe).  I then rolled it up and placed it in my loaf pan.  The result was a slightly sweet loaf of sourdough with a touch of cinnamon.  Our kitchen smelled amazing.  Thanks Jonna!

This morning, I really wanted waffles, and by waffles, I mean the kind that go straight from the freezer to the oven.  Sometimes, there’s just something so good about toaster waffles.  However, I finished off our box a couple of days ago.  So, I made the next best thing, and I must admit it tasted 10x’s better than a frozen waffle!

Cinnamon Swirl French Toast

I cannot remember the last time I made French toast, but I’ve decided I really should eat it more often.  I whisked together an egg with a splash of almond milk, soaked two slices of bread in it, and then fried the bread in a little butter over medium high heat, flipping after about a minute or so.  Toppings included butter, plain yogurt, and maple syrup.  Delicious!  Sourdough, I’m so happy we’ve been reunited!