WHOLE WHEAT FRENCH TOAST
This delicious recipe for Whole-Wheat French Toast is perfect to have your kids help in the kitchen. It's super simple to make and we love having it for breakfast and dinner. Get creative by adding some extra ingredients that I share in this post.
Provided by Lisa Leake
Time 25m
Number Of Ingredients 6
Steps:
- Cut the bread into desired shape (we made triangles).
- Whisk together the eggs, cream or milk, and vanilla in a shallow dish.
- One-by-one dip the bread into the egg mixture until it is evenly coated on both sides. Let the excess run off before transferring the pieces to a plate.
- If you have a griddle turn it to 325 degrees F. If you don't have a griddle don't fret...any old sauté pan will do. If using a pan place it over medium heat.
- Melt a teaspoon or two of butter in your pan/griddle then add the first batch of battered bread. The key is for the finished product to be cooked all the way through by the time the outside turns brown so the heat should not be too high.
- Cook until golden brown on both sides. Add a little more butter for a second batch if necessary. Serve warm with pure maple syrup and a side of fruit. Enjoy!
Nutrition Facts : Calories 66 kcal, Carbohydrate 2 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 133 mg, Sodium 62 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BROWN BAGGERS BREAD
I first saw this recipe posted years ago on a homeschooling chat site. We have made this bread for years and love it. I usually use my bread machine to make it but sometimes I use the dough cycle and bake the bread in the oven. I bake at 350 for about 35 to 40 minutes. Either way this bread in really good.
Provided by Cooking Mom of 7
Categories Yeast Breads
Time 4h
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in machine in order according to manufacturers directions.
- Set to white bread.
- Push start.
- Or use dough cycle and bake in 350 degree oven for 35-45 minutes.
Nutrition Facts : Calories 322.3, Fat 5.9, SaturatedFat 1.3, Cholesterol 38.1, Sodium 606.5, Carbohydrate 57.4, Fiber 2.3, Sugar 6.6, Protein 9.2
BROWN LOAF
Try this simple step-by-step brown bread recipe to make a seeded loaf or try one of three gorgeous variations
Provided by Angela Nilsen
Categories Afternoon tea, Breakfast
Time 3h
Yield Makes 1
Number Of Ingredients 6
Steps:
- Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
- Now shape to make a tin loaf Grease a 1.2-litre capacity loaf tin (about 23 x 13 x 5.5cm) and line the base with baking parchment. Using your knuckles, flatten the dough into a rectangle about 25 x 19cm. Fold both shorter ends into the centre like an envelope, make a ¼ turn, then flatten again into the same size and roll up very tightly, starting from one of the short ends. Roll the top of the dough in extra seeds and place in the tin with the join underneath, pressing the seeds gently into the dough. Cover with a clean tea towel. Leave for 40-45 mins, or until risen about 5cm above the top of the tin.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for about 30 mins or until golden, covering with foil for the last 5 mins if starting to brown too quickly. Leave in the tin for 2-3 mins, then remove and cool on a wire rack. If you tap the underneath of the baked loaf if should be firm and sound hollow.
Nutrition Facts : Calories 91 calories, Fat 1 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
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