Friday, November 24, 2006

Loaf #9, Spiced challah and French Toast

I followed my previous challah bread recipe, although I also added a teaspoon of cinnamon, and half a teaspoon of nutmeg and cloves. The result is a wonderful spiced bread, tastey but not overly sweet or spicy.

After slicing up the entire loaf and putting it into a plastic bag I purchased online, I made a simple French toast batter from 1/2 cup milk, 1 teaspoon vanilla and 2 eggs. Dunk the bread, and toss onto a lightly buttered skillet for about 2 minutes on a side over medium heat.

I did a quick three strand braid on the loaf and baked it in a loaf pan, the results were pretty good although they could have been neater. An egg glaze was used too.

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