Podcasts are having their heyday right now – it seems like everyone and their dog is starting a podcast and I love it! I listen to podcasts in the car, instead of turning on the radio, while I’m getting ready in the morning, at the gym, and at work (when I’m not doing something that requires me to be super focused). It’s such a great way to be exposed to new ideas and learn a lot! There are so many podcasts targeted to food bloggers (and for bloggers and food lovers separately!) These are my favourites.
Let’s just first give credit to the guy who invented homemade no-knead bread: Jim Lahey, owner of Sullivan Street Bakery. GENIUS. Homemade bread is a magical, magical thing. But unfortunately, no one has the time to let it rise, and knead, and rise, and knead, and rise. At least I don’t. Unless it’s a super rainy weekend in mid-November and I have nothing else to do. (Never happens.)
The fact that this recipe allows you to mix up your bread, set it out on the counter, DO NOTHING, and then 12-18 hours later have your own homemade bread is mind-blowing! Yes, I did say DO NOTHING. No kneading whatsoever. The smell alone of bread baking in the oven makes this recipe worthwhile.
Bananas are such a finicky fruit – you buy them green in the grocery store (even the organic ones, I find, are often tinged with green) and plunk them into your fruit bowl at home. Then they finally go from too green to just perfect, but the just perfect only lasts a day or two or three, and during that time, you’re stuffing your face trying to eat all the bananas, because when they turn brown they’re off limits.
So this is how I end up with too many brown bananas all the time. Our freezer is stuffed full of sad brown bananas waiting to be turned into banana bread. But there’s only so much banana bread I can make. Today I craved something a bit different.
The real reason I decided to make this loaf is because even though J decided he liked the buttermilk scones I made last week (he usually hates scones), he still wouldn’t willingly pick one up for breakfast – and that guy needs a freezer full of muffins to get him through workday morning breakfasts. (We have an agreement where I keep the freezer stocked with baked goods and he always takes out the trash and recycling – my most hated household task! The best part is, we both think we have the better deal!) J loves to grab a muffin, heat it in the microwave, pour his coffee, and head to work. When he reminded me of the lack of morning baked goods in our freezer, this cinnamon ribbon loaf was born!
Let’s be honest: scones are a vehicle for eating jam. Lots and lots of jam and fresh better. Our freezer is full of apricot and blackberry jams I’ve made over the past two summers (including my savory Apricot Habanero Jam), and opening this last jar of blackberry jam, which is my very favorite, was bittersweet. But let me tell you, it was the perfect accompaniment with one of these buttermilk scones.