French toast is a bread staple, with its familiar flavours of sweet butter and nutmeg, and its familiar shapes of rectangular loaf, square loaf and round loaf.
But in this recipe, you can use bread flour instead.
It’s much easier to make, too, thanks to the fact that it’s so forgiving.
The recipe calls for a mixture of flour, salt and baking powder, but you can also use whole wheat, whole-meal, shortening or whatever your taste buds are.
To make your bread, add half a cup of the mixture to the bowl of a stand mixer, add the rest of the flour, mix on medium-high speed for 15 minutes, then add a little more flour if needed.
If the dough is too sticky, add a few tablespoons of milk and continue to mix on high for 15 more minutes.
Once the dough has been thoroughly mixed, divide the dough into 8 equal pieces, wrap each in plastic wrap and refrigerate until firm, about 10 minutes.
Preheat the oven to 350°F (177°C).
Shape each loaf into a round or rectangular shape by cutting it into 8 pieces, then wrap each one in plastic.
Make the filling The filling is optional, but we like to add a splash of milk to give it a nice, cheesy taste, and we like the flavour of buttery French toast.
Place each piece of bread in a baking pan and spray with cooking spray.
Once all of the bread is coated, sprinkle with salt and pepper.
Bake the bread for 15 to 20 minutes, until it’s golden brown.
Allow to cool slightly, then slice into strips and serve.
Recipe Notes *This recipe makes 4 slices of bread.
You can also make these in 8 equal portions, or make 1/4 cup of bread and 1/2 cup of filling, each piece, to make 8 servings of bread each.
You could also serve these sandwiches in a sandwich pan.
*The recipe calls on a mix of whole wheat flour, shortener and baking mix.
You may want to try whole-wheat flour, wholemeal, flour or shortening instead.
*To prepare the filling, place all of your bread pieces in a mixing bowl and mix together the salt, butter and milk until the dough comes together.
Add the flour and mix on low for 10 minutes, or until the mixture is smooth and light.
Then add a tablespoon or two of milk.
Continue to mix and mix until all of these ingredients are incorporated.
Then turn your mixer to medium-low and slowly add the milk until you have a thick dough.
You should end up with a smooth, silky-smooth dough that doesn’t stick to your hands.
If you can’t get the dough to stick to the pan, add about 1 tablespoon of milk for every 3 tablespoons of flour.
Once you’ve added the dough, you’ll want to cover the pan with plastic wrap to keep everything together.
*These recipes are adapted from the book The Bread Book by Rachel Sallie and Sarah Luttenberg.
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