My friendship bread starter made it to day 10, and it was ready to be transformed into two delicious loaves of bread. I loyally stirred and added flour, sugar and milk every day I was supposed to. I was pretty excited about it this evening. It was a long day at school…I got there at 7:30 am and did not come home from school until 7:00 pm. After I got home, Ben and I went to dinner with a friend of his who’s staying with us tonight to break up his car trip from Colorado to Waco. We got home from dinner at 9. The excitement of the bread had subsided a bit yielding to the excitement of sitting on the couch and not doing a thing. I forced myself to go into the kitchen and just get it done.
I decided to add butterscotch chips and sliced almonds to the basic bread recipe. I figured this combination would either be pretty tasty or pretty weird and nasty. It turned out to taste pretty good, but it did not turn out to look pretty good. In fact, this bread did not turn out at all! Half of each of the loaves stuck to the bottom of the pans.
I greased and sugared them both thoroughly, but the butterscotch chips sunk to the bottom and created a sticky mass that was more powerful than my anti-sticking agent. We all have bad days in the kitchen, and this was one of mine.
Almond Butterscotch Friendship Bread
1. Make the starter
2. 10 days later…make your bread
3. Place the 1 or 2 cups of batter you removed to make your bread in a mixing bowl. Add the following and mix well:
- 1 cup oil
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1/2 cup milk
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 cup sliced almonds
- 1/2 cup butterscotch chips
4. Pour mixture into 2 greased and sugared loaf pans. Bake at 325°F for 1 hour or until knife inserted comes clean. Cool for at least 10 minutes and remove from pans.