French toast
2005-02-14 18:14:03.949312+01 by
Dan Lyke
2 comments
I have discovered the ultimate french toast:
- Make your bread as normal, two and a half cups of warm water, a tablespoon of
honey, yeast, let that proof, with about a quarter whole wheat flour to three
quarters a good high protein bread flour.
- About the second kneading, add a tablespoon or two of fennel.
Bake that, let the loaf sit out about two days so it'll dry out a bit, slice thick, then make up your custard with just a touch of ground cloves and cinnamon/cassia bark. That fennel adds just the right nose.
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comments in ascending chronological order (reverse):
#Comment Re: made: 2005-02-14 19:47:46.107998+01 by:
Diane Reese
No one in my house will eat anything with fennel in it, so that's right out. As in a Cajun recipe I was taught for pain perdue, though, the cinnamon makes it. And I put some vanilla in my "custard". (Is that what that pre-fry liquid is called? Cool!) Mmmmm, time for some lost bread again...
#Comment Re: made: 2005-02-14 20:43:06.931485+01 by:
Dan Lyke
Well, I don't know if that's the official name for it, but that's what it is: Eggs and milk. Especially if french toast is done right, with big thick slices that crisp on the outside and turn into a custard sort of texture on the inside.
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