this is the recipe for the bread I used:
Prep Time: 1 day
Total Time: 1 day
- 1 Sprinkle yeast over warm water in the bowl of an electric mixer fitted with a paddle attachment.
- 2 Add honey, butter and salt; whisk until yeast is dissolved.
- 3 Let stand until foamy, about 5 minutes.
- 4 Add 3 cups flour; mix on low speed until smooth, about 3 minutes.
- 5 Add 3 more cups of flour; mix until incorporated.
- 6 On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes (I do this with my dough hook in the mixer).
- 7 Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
- 8 Preheat oven to 400.
- 9 Butter two 4 ½ by 8 ½ inch loaf pans.
- 10 Punch down the dough; transfer to a lightly floured surface.
- 11 Divide dough in half.
- 12 Gently knead each piece until smooth.
- 13 Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
- 14 Place loaves, seam side down, in buttered pans.
- 15 Let rise until dough reaches top of pans, 15 to 20 minutes.
- 16 Brush top of loaves with butter.
- 17 Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes.
- 18 Let cool slightly in pans on wire racks; unmold.
- 19 Let cool until just warm before slicing.
Read more: http://www.food.com/recipe/sabrinas-sandwich-bread-100594#ixzz1H8ncD6RA
French toast directions, ingredients:
- need: about 1/3 cup milk ( i used rice milk),
1 T sugar - i mixed 1 teaspoon of stevia with a little brown sugar (i add sugar b/c i don't dust with powdered sugar afterward)
2 large eggs
Mix together in a dish you can dip your bread in.
Dip on both sides,
(Have pan ready to frying temperature (usually Medium-High)
(use 2 T butter for frying- & you want it to sizzle when you place the toast down)
Cook until crispy on edges.
Serve & enjoy. I used agave nectar as syrup. :)