Saturday, March 5, 2011
French Toast, and the Bread it Once Was
FRENCH TOAST! I like mine to be savory - no maple syrup or added sugar for me. Just one egg for every slice of bread, a splash of milk (which I actually forgot this time), a dipped piece of bread, thrown in to a buttery pan as you would a Grilled Cheese Sandwich. Flip when the cooked side looks like the photo (or when it looks like it's edible to you), continuing to butter the pan as needed. Top as you wish. I realize my instructions are a bit...lacking, I think part of that is with FrenCh ToAst, I always feel like "I'm doin' it wrong", that it comes out great and just how I like, but that even a line cook at a diner would say "really? THAT'S you technique?" Whatever.
So - I haven't mentioned the best part yet. What kind of bread am I using? ORANGE CINNAMON BREAD! Yep, last night as we tore in to this for the first time, I realized it would make for perfect breakfast tomorrow. Also, just a small amount of orange made my whole house smell like citrus last night. YUM!
Put things in your bread machine for a 1.5 pound loaf on the regular white bread cycle:
1/2 cup buttermilk
1/3 cup water
a quick squeeze from an orange (this was a tbsp at the most)
3 tbsp butter - cut up
3 cups bread flour
3 tbsp sugar
2 tsp orange zest
3/4 tsp salt
3/4 tsp ground cinnamon (I used my new fancy stuff from Penzeys!)
1 tsp active dry yeast
Orange zest - take your cheese grater with the small holes, and grate ONLY the orange color. Once you hit the lighter color and then the white - you've gone too far. That's the pith, and it's gross and bitter. As you're zesting the orange peel it should be very aromatic and nice. I ended up using 2 oranges for that much zest, don't be afraid if you can't get it all in one!
Even if you don't make FRencH TOAST with it, it's still amazing by itself. Yum, bread.