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.

Musings on bread texture and longevity..

Since making the challah bread, I've discovered that it just lasts a lot longer on the shelf than the other breads. Minimal research indicates that the egg yolk may be given the most credit for this, but I'll have to do more research. Awhile ago I found this page which gives a list of additives for bread recipes and what they do, and now is my chance to experiment. I'll put the link with the list on the blog, and start playing with additives.

My ultimate goal is to make a whole grain (or mostly whole grain) bread that is light, moist and tastes good.