The toast francais

I was right – the bread I made yesterday is perfect for french toast.  While the picture isn’t a great one, the french toast turned out perfect.  Golden brown, with the aroma of egg and cinnamon (and a hint of vanilla).  This’ll be a good quick breakfast for me to take to work this week.  Here is the recipe for the bread, followed by the original recipe.  As I mentioned, this bread came out a bit chewy (due to my adaptations – could it be the pinch of guar gum?). 

Sweet White Bread
Makes one 9 inch loaf

1 3/4 cups tapioca flour
1 3/4 cups white rice flour (NOT sweet rice flour!)
3 T brown rice flour
1/2 cup sugar
1 T active dry yeast
1 1/4 t salt
Pinch of guar gum (optional)

3 eggs, room temp
1/4 cup vegetable oil
1/2 t apple cider vinegar
1 cup water – 110 degrees, hot from tap

Preheat oven to 375, and line bottom of bread pan with parchment paper.  Spray sides lightly with cooking spray.

- Measure and blend all dry ingredients using a standard mixer with open blades (dough paddle, not dough hook)
- Add in eggs, oil and vinegar to dry ingredients at low speed and blend gently (dough will be crumbly)
- Slowly add water until well blended at low speed
- Increase mixer speed to medium and mix for 5 minutes

- Pour dough into pan (dough should fill 1/2 of the pan).  Cover with a damp cloth – make sure the cloth is not touching the top surface of the batter.
- Set pan in a warm place until bread has risen just under the the lip of the loaf pan (30 -60 min)
- Score the top of the bread with 3 diagonal cuts before placing in oven.
- Bake for 25 – 28 minutes until crust is golden brown (I baked mine for 22 minutes)
- Let bread cool for five minutes then remove from pan
- Allow the bread to cool completely on a cooling rack before slicing (yeah, good luck with that.  Warm bread.  Butter.   Figure it out!)
White Bread
Makes one 9 inch loaf

1 3/4 cups tapioca flour
1 3/4 cups white rice flour (NOT sweet rice flour!)
3 T soy flour (I’m not big on soy flour – I don’t care for the taste.  I think you can substitue other flour)
1/4 cup sugar
1 T active dry yeast
1 1/4 t salt

3 egg whites, room temp
1/4 cup vegetable oil
1/2 t apple cider vinegar
1 cup water – 110 degrees, hot from tap

(The rest of the directions are the same as above).
Preheat oven to 375, and line bottom of bread pan with parchment paper.  Spray sides lightly with cooking spray.

- Measure and blend all dry ingredients using a standard mixer with open blades (dough paddle, not dough hook)
- Add in eggs, oil and vinegar to dry ingredients at low speed and blend gently (dough will be crumbly)
- Slowly add water until well blended at low speed
- Increase mixer speed to medium and mix for 5 minutes

- Pour dough into pan (dough should fill 1/2 of the pan).  Cover with a damp cloth – make sure the cloth is not touching the top surface of the batter.
- Set pan in a warm place until bread has risen just under the the lip of the loaf pan (30 -60 min)
- Score the top of the bread with 3 diagonal cuts before placing in oven.
- Bake for 25 – 28 minutes until crust is golden brown (I baked mine for 22 minutes)
- Let bread cool for five minutes then remove from pan
- Allow the bread to cool completely on a cooling rack before slicing (yeah, good luck with that.  Warm bread.  Butter.   Figure it out!)

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