I am frustrated at the moment, because I had an amazing picture of my cinnamon french toast that I took for a cookbook I just completed. Long story short, I lost my entire folder with all of my raw files in it: picture gone. UGH! I spent all morning trying to find it, but it's just gone. A moment of silence please......
The good news is, I will never lose the recipe: because it took me three months to perfect it's locked into my brain. This is one of my ultimate favorite breakfasts, and one I will be requesting for Mother's Day. I will have the bread all made so all everyone else has to do is dip and cook. Easy, cheesy.
Whole-Wheat Cinnamon Bread
1¾-cups water
¼ cup canola oil
¼ honey
3 cups freshly ground wheat (about 5 cups flour)
1/3-cup vital wheat gluten
2 tsp. Salt
2 tsp. Yeast
¼ cup canola oil
¼ honey
3 cups freshly ground wheat (about 5 cups flour)
1/3-cup vital wheat gluten
2 tsp. Salt
2 tsp. Yeast
1/4 cup soragum
2 tsp. cinnamon
1 Tb. sugar
If you are using a bread maker, then add the first seven ingredients in this order, put on dough setting, and let it do it’s magic. If doing by hand, dissolve yeast in water. Mix in all other ingredients well, but flour. Once well mixed, add flour one cup at a time, until soft dough, but not sticky. Turn out on counter and knead for about 5 minutes. Cover and let rise until double – about 1 hour. After your dough has risen, punch it down and turn it out onto the counter.
If you are using a bread maker, then add the first seven ingredients in this order, put on dough setting, and let it do it’s magic. If doing by hand, dissolve yeast in water. Mix in all other ingredients well, but flour. Once well mixed, add flour one cup at a time, until soft dough, but not sticky. Turn out on counter and knead for about 5 minutes. Cover and let rise until double – about 1 hour. After your dough has risen, punch it down and turn it out onto the counter.
Roll dough out to a 18" x 10" rectangle. Spread 1/4 cup sorghum, 2 tsp. cinnamon and 1 Tb. sugar onto dough. Fold the long side of the rectangle into thirds, then roll open ends into a loaf. Pinch the seam to seal.
Place in a bread pan and raise again about 45 minutes. Bake at 375 degrees for 45 minutes.
Place in a bread pan and raise again about 45 minutes. Bake at 375 degrees for 45 minutes.
French Toast:
Mix 3 eggs, 1 tsp vanilla and 1/4 cup milk in a pie pan or shallow dish. Dip each piece of bread in egg mixture and grill, sprayed with non-stick spray, until golden brown on each side.
We love this served with chopped peaches and whipped cream!
Mix 3 eggs, 1 tsp vanilla and 1/4 cup milk in a pie pan or shallow dish. Dip each piece of bread in egg mixture and grill, sprayed with non-stick spray, until golden brown on each side.
We love this served with chopped peaches and whipped cream!
my cheater picture found on finestbreads.com
I just got tired reading this recipe! Ha ha! You are amazing!
ReplyDeleteMine: Open bread bag - take bread and dip in egg mixture that you sprinkled cinnamon in - grill both sides until brown.