By the time I finished the apple bread last night, I was already done writing about dinner. I think my time limit on cooking is three hours. After that amount of time, I’m no longer interested in waiting for something to cool.
And that’s what I didn’t do. I didn’t wait for the sugar-butter-cider mixture to cool before adding in the sifted powdered sugar. There were two issues here: first, I don’t have a sifter, and secondly, I don’t care. I sifted as much as I could by using the world’s smallest sieve (it fits, literally, about two tablespoons of sugar in it before it’s too much) before I said screw it, and forced some through the sieve with the back of a wooden spoon, and then finally dumped it all in. I whisked furiously, tossed the pot into the fridge, and waited ten minutes. When I took it out, it was still dark in color, but thicker, so I drizzled it onto the loaves with a tablespoon.
I don’t own mini-loaf pans, so I made two in ceramic dishes and one in a regular loaf pan. They look great and I can’t wait to share them with my brother and sister-in-law who live a few blocks away. Maybe they don’t look quite like the ones in the photo, but they taste great and that’s all that matters to me now. When I finally buckle down and take some pastry classes, I may be forced to sing a different tune.