I am fighting a painfully frustrating war with my two year old son when it comes to eating breakfast. I feel like I have tried everything under the sun with virtually no successes. I win the occasional battle and think to myself, “okay, now we are finally on to something”, only to have to next morning filled with the despair of another failed food attempt. I am sure that I am not alone in the parenting world when it comes to a toddler not wanting to eat, but unfortunately that does not ease my frustration. I made this French Toast Bread one Saturday hoping against all odds that Sunday’s French toast was going to be a winner for my son. I wish I could say that this particular Sunday was one of my victories, but alas, the war has not been won. Parker turned his mouth away in absolute disgust! My husband and I, however, did enjoy my efforts and had a wonderful breakfast of rich and cinnamony French toast.
This recipe is based off of my favorite challah bread recipe and it will make one really huge loaf, or two smaller loaves. I immediately sliced them up once they were completely cool and placed the slices in freezer bags that then went in the freezer for the next time I attempt to feed my little guy French toast. This bread also is delicious sliced while still a bit warm and slathered in a fresh butter.
- 5 tsp instant or active dry yeast (2 pkgs)
- 1 cup (8 oz, 267 g) warm water
- ½ cup (4 oz, 113 g) sugar
- 3 large eggs
- 4 ½ – 5 cups (22 ½ – 25 oz, 638 – 708 g) unbleached all-purpose flour
- 2 tsp salt
- 1/2 tsp. ground cinnamon
- 1/4 cup (2 oz, 57 g) unsalted butter, at room temperature
- If you are using active dry yeast then you need to dissolve the yeast in the warm water and let stand until foamy. If you are using instant yeast this is an unnecessary step, you can just add the yeast to the flour. Using a wooden spoon stir in the sugar, eggs, 4 ½ cups of flour to start, salt, and the butter. Mix together until a rough dough forms. Turn the dough out onto a lightly floured surface and knead, working in only as much flour as needed, resist the urge to add more flour because it will result in a dry, tough bread. Knead the dough for about 7-10 minutes or until the dough becomes smooth and elastic.
- Form the dough into a ball and transfer to a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it doubles in bulk, about 1 ½-2 hours.
- Shape bread into one large loaf or two smaller loaves and place them in well greased loaf pans. Then cover the loaves with lightly oiled plastic wrap and let them rise in a warm spot for 45-60 minutes or until they roughly double in size and crest over the edge of the pan by about 1 inch.
- Preheat the oven to 350 degrees about 45 minutes before baking. Bake the loaves until they are a deep golden brown and sound hollow when tapped on the bottom. This will vary depending on whether you made one large loaf or two small loaves. Let the loaves cool almost completely.
This recipe was submitted to yeastspotting.