Steps to Prepare Pochon Bread

Snickerdoodle Bread

This french pochon bread was created by frederic lalos, best french baker 1997 (mof breads made with simplicity, but with the usual bridor demand for quality, characterised by classic shapes.

Recipe Summary Snickerdoodle Bread

My husband loves snickerdoodle cookies. When I made this snickerdoodle bread, he said that he likes it better than banana bread.

Ingredients | Pochon Bread

2 cups white sugar

1 cup butter, softened

2 teaspoons ground cinnamon

½ teaspoon salt

3 eggs

¾ cup sour cream

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 (10 ounce) package cinnamon chips (such as HERSHEY'S®)

3 tablespoons white sugar

3 teaspoons ground cinnamon

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.

Cream together sugar, butter, cinnamon, and salt with an electric mixer until fluffy, about 5 minutes. Add eggs and mix well. Mix in sour cream and vanilla until combined.

Combine flour and baking powder in a separate bowl. Pour into egg mixture and mix well. Stir cinnamon chips into batter. Spoon batter into 4 mini loaf pans until 2/3 full.

Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle topping over the batter in each loaf pan.

Bake in the preheated oven until a toothpick inserted into the centers come out clean, 35 to 38 minutes. Let cool completely before removing from the pans.

Info | Pochon Bread

prep: 15 mins cook: 35 mins total: 50 mins Servings: 20 Yield: 4 mini loaves

TAG : Snickerdoodle Bread

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