This is a sweet bread similar to the recipe we made in cans years ago. While I would not recommend baking this in cans, if you can find a round bread baking tin, fill it a little more than half full and place on center rack to bake.
We reduced the sugar from the original recipe, but reduce it further if desired. Toasted with a little butter is our favorite way to eat it.
These are very good with just the chocolate chips, they are even better with ginger, craisins and pecans!
Using our favorite sourdough recipe, we added grains and few extra ingredients and came up with an excellent sandwich bread.
Start these the day before you want them.
If you prefer a stronger flavor, add more molasses and caraway seeds seeds.
Start with your favorite sourdough that is fed and active. You can make these in one day if you start early enough, but they are best when the dough is allowed to sit overnight. These are easy to customize also!
The white chocolate chips make these a super sweet cookie, so we reduced the sugar by over a half cup. According to our taste testers, these are the the perfect sweetness.
(Hint: While these are great cookies, Momma prefers with part chocolate chips)
A nice bread to toast for breakfast or snack.
