BREAD TO TOAST RECIPES
BANANA BREAD FRENCH TOAST RECIPE | ALLRECIPES
This decadent breakfast treat is great way to start the day. It's so delicious you'll wish you could eat it every morning.
Provided by LBR8
Categories French Toast
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
- Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.
Nutrition Facts : Calories 544.3 calories, CarbohydrateContent 72.6 g, CholesterolContent 208.4 mg, FatContent 24.1 g, FiberContent 1.6 g, ProteinContent 10.8 g, SaturatedFatContent 9 g, SodiumContent 336.4 mg, SugarContent 49.7 g
TEXAS TOAST GARLIC BREAD - MY HEAVENLY RECIPES
Looking for a quick and easy recipe that tastes like you spent all day in the kitchen? Whip up my Quick & Easy Texas Toast Garlic Bread that will impress the crowd at dinner tonight.
Provided by Michelle
Categories Side Dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 375°.
- In a large bowl, mix together butter, garlic powder, parsley and black pepper until mixed evenly.
- On baking sheet place toast flat.
- Spread on a thick even layer of the garlic butter mixture.
- Cook for 10-14 minutes until light golden brown and a nice crunch.
- Obviously, for a less crunchy bread, bake for 8-12 minutes.
Nutrition Facts : Calories 142 kcal, CarbohydrateContent 1 g, FatContent 15 g, SaturatedFatContent 9 g, CholesterolContent 40 mg, SodiumContent 140 mg, ServingSize 1 serving
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Cooking can be good for the soul and making bread is such a rewarding, therapeutic, tactile thing – you’ll be so proud of yourself when you’ve cracked it. From one simple bread recipe like this, there’s a million things you can do – big ones, small ones, in a tin, on a tray, get creative. There are also loads of lovely flours you can experiment with – wholewheat, rye, spelt, using a blend of a couple of different ones. Plus, making bread is a great thing to do with the kids – they'll love it.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 147 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 147 calories per serving
- Pour 650ml of tepid water into a large bowl. Add the yeast and mix with a fork for a couple of minutes.
- Pour in most of the flour and half a teaspoon of sea salt, then use a fork to mix together until you can’t move it anymore.
- Now get your clean hands in there and bring it together as a ball of dough, adding more flour as you need to stop your hands and the dough sticking.
- Transfer the dough to a flour-dusted surface and keep it moving, kneading, pushing and stretching it for 5 minutes, or until you have a silky and elastic dough.
- Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place.
- Once the dough has doubled in size, knock the air out by punching it with your fist, then kneading for 30 seconds.
- You can now shape it or flavour it as required – folded, filled, traybaked, whatever – and leave it to prove for a second time, for 30 minutes to an hour, or until it has doubled in size once more.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Carefully transfer your bread dough to the oven and gently close the door. Bake for about 35 minutes, or until golden. You can tell if it’s cooked by tapping its bottom – if it sounds hollow it’s done; if it doesn’t then pop it back in for a little longer.
- Once cooked, place your loaf on a cooling rack and allow to cool.
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