The pie requires 8 apples. I sliced each apple into 32 slices, depth-first. This pie will thus contain exactly 256 slices. This makes me far happier than it should.
A coworker of mine gave me some live yeast bread starter two weekends ago, and I have proceeded to actually bake it into bread. This is, believe me, quite out of character. I am posting this recipe here (which, as far as I know, is relatively useless without the culture) both for my records and so I have a place to point people who need the recipe and may not want a printed copy, perhaps because they are, like me, allergic to paper.
If you live in Boston, I’m happy to provide you with some starter for free (I hear it’s like a cult); I’ll have 3-4 become available every week and a half or so.
I don’t know the origin of the recipe; Liz gave me a photocopied sheet with no authorship information. I’ll try to find out. I’ve made a few minor edits for my own clarification.
I’m also open to suggestions on a means of distribution other than plastic gallon ziploc bags; while they have the advantage of being air tight, and clearly indicating when the bag needs to be squeezed, it seems like a waste of plastic. I am reusing the ones I’ve received, and the ones I’m keeping for my own permanent starter, but it seems like there might be a better way.
For each day, from the date marked on the starter, do the listed step:
In a large bowl, combine the batter with 1 cup flour, 1 cup sugar, and 1 cup milk. Mix.
Partition 1 cup of starter into four 1 gallon ziploc bags. Pass along to friends and family, along with a copy of these instructions or a link to this blog post: http://blog.ultranurd.net/2009/03/15/amish-cinnamon-bread/
Add to the remaining batter in the bowl:
In another bowl, mix 1 tsp cinnamon and 2 tsp sugar (or just use cinnamon-sugar if you have it). Sprinkle this into the bottom of two well-greased bread pans, then add the batter.
Bake the loaves at 325° for 1 hour, or until a toothpick inserted into the center comes out clean.