I made these lovely loaves from a starter given to me by a neighbor, the recipe supposedly know only by the Amish. The bread was delicious but the starter needs to be fed, divided and used every 10-days. I don't think I will be baking that often. But, before I let the starter go, I searched the internet and found the identical recipe for the bread and the starter recipe. So much for secrets.
2 comments:
Now you just need lashings of good butter and thick jam. Yummy!
Sile,
On another bread perhaps, but this one is so sweet and rich that adding anything else would be "gilding the lily."
It's a bit of work to make the starter but I can highly recommend the bread. It's addicting so maybe it is a good thing that it takes 10-days to get the starter ready for another baking.
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