Behold, the Leaning Tower of Bread.
I know there are some haters out there who strongly feel that white chocolate is inedible and make a big deal about the fact that it's actually not chocolate at all. I ask them, though, does anything pair with macadamia nuts as naturally and as marvelously as chunks of white chocolate? I don't think so. Is white chocolate raspberry cheesecake not a heaven-sent creation? Indeed it is. We mustn't ignore this creamy white confection, regardless of whether or not it's inappropriately-named.
Now that I've properly praised white chocolate, I can move on to my latest concoction. I've returned once again to the recipe making use of my sourdough starter and a pudding mix. Past versions have included oreo pudding and oreo bits, coconut cream pudding with macadamia nuts and white chocolate chips, and butterscotch pudding with dried apples. I can't help myself--it's the quickest and easiest way to use a fed Eb and it offers so much in the way of possible combinations.
This time, I used some white chocolate pudding mix, macadamia nuts (even though I've already done something similar, I couldn't resist), and chocolate chips (semi-sweet, for the record, and just for the sake of those irrationally against white chocolate consumption). Soft, moist, chocolate-heavy, and with a salty crunch, this bread is everything a breakfast or even dessert loaf should be.
Whacadamia Nut (white chocolate + macadamia nut...get it?) Bread
1/2 cup oil
1/2 cup applesauce
1/2 cup milk
1 cup sourdough starter
1 teaspoon vanilla
1 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 (3.4 oz) boxes instant white chocolate pudding
1 cup chopped macadamia nuts
1 cup chocolate chips
Preheat oven to 325F. Grease down whatever molds you intend to use (I filled up 8 mini loaves).
In a large bowl, mix the oil, applesauce, eggs, milk, starter, vanilla, and sugar.
In a separate bowl, combine the flour, baking powder, cinnamon, salt, baking soda, pudding mix, nuts, and chips. Add this to the liquid mixture and stir thoroughly.
Pour the batter into the prepared pans and bake until done. Apparently, this takes at least an hour for regular loaves, and took around 45 minutes for my mini loaves. Cool completely before slicing.
Meanwhile, if you're unfamiliar with blonde ducks, you should head on over to A Duck in Her Pond and check it out.
Every post written by Miranda (affectionately known as the Blonde Duck) is awesome--she writes amazingly creative stories and displays good eats as far as the eye can see. There's also a little interview with me.