Strawberry French Toast Bake
Ingredients: 3-4 slices of challah, sliced (regular or thick, depending on preference) 2 cups freshly sliced strawberries; cleaned, stemmed, cut 4 eggs, beaten 1 1/2 cups milk 1 1/2 Tbs brown sugar ** 1 teaspoon Rodelle Vanilla - bean paste, or extract 1/2 teaspoon cinnamon ** dash of nutmeg 1-2 Tbs butter, cubed Maple Syrup * Directions: Preheat oven to 375F. Grease a small baking dish with butter or baking spray (I like Pam with Flour Baking Spray), then fill with the slices of challah spread in one layer. Fill in all the spaces with torn pieces of bread if necessary. Tuck strawberry slices all around the bread in dish. Mix together the eggs, milk, brown sugar, vanilla, cinnamon and nutmeg - pour over the challah & strawberries. Let prepared dish sit on your counter for at least 10 mins for bread to absorb egg mixture. **add a sprinkle of brown sugar and cinnamon over the top if preferred. Dot top with cubed butter pieces. Bake for 30 minutes until the eggs are set - * Spoon a bit of maple syrup over the hot french toast bake the last 5 mins. of cooking time if preferred. Serve warm with butter and maple syrup on the side. Suggestions: Sprinkle with confectioner's sugar before serving. Recipe & Photos by: Diane Baker for Canning and Cooking at Home recipe can be doubled.
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Traditionally Challah is double stranded (meaning 6 strands that create 12 'humps') The strands, arms intertwined, symbolize love, truth, peace, creation, freedom, harmony, family connection, unity and justice. Rather poetic isn't it? Challah is a celebrated bread in the Jewish community and it's challah that heralds the Sabbath. Who knew one bread (or two loaves, traditionally) was so intertwined with Faith and beautiful meaning/s to so many. I grew up having so many Jewish friends, coworkers and my employer for a decade was Orthodox Jew - I loved learning all about their religion and customs. I decided to try and bake my very first Challah bread today. I really do think that my Dear friend Sylvia was watching over me!! I have never considered myself a good baker - at all. I think it amazes me more then anyone else that this bread turned out so well... I hear Sylvia right now - silently whispering "mazel tov Diane"
~Enjoy! Diane Challah Bread Bread 3 Cups unbleached white all-purpose flour, divided 1 Tbs active dry yeast 1/2 tsp sugar, for yeast/sponge 1/2 tsp salt (table salt) 1/2 cup warm water, divided (90-110 or temp your yeast needs) 2 1/2 Tbs plus 1/2 tsp sugar 1/4 cup vegetable oil 1/2 tsp kosher salt 2 eggs,at room temperature Topping 1 egg 1 Tbsp water, cold 2 Tbsp poppy seeds Instructions Using electric mixer with dough hook at slow speed (2). Place 2 cups of the flour in the mixing bowl, make indentation into flour, and place yeast and sugar in indentation. Add 1/4 cup of the water and mix. When sponge rises (approx. 5 mins), add eggs one at a time and blend thoroughly. Then add salt, remainder of the flour along with warm water, oil, and sugar. If batter is too loose add flour and bring dough to an elastic state. If batter is too tight, add a bit of water. Let machine and knead 3 to 4 minutes more. Place dough ball in a greased bowl, cover, and let rise to double in size (approx 1 1/2 hours.) Punch down dough and remove from bowl. Challah requires 6 braids, however, this is a 3 strand braid - it's a lot easier. Cut dough into three pieces. Form each piece of dough into 3 equal strands at 14” long. Pinch the tops of the 3 strands together and braid the dough. Place on a lightly corn meal covered, parchment paper lined cookie sheet. Cover and let rise for the second time, one hour. Preheat oven to 400. Slightly beat the egg and cold water to make an egg wash. Brush egg wash on top of loaf and and then sprinkle poppy seeds on top. Bake for 15 minutes then change the temperature to 350°F. Total baking time should be about 30 minutes. Yield: One Loaf Recipe Adapted from: Bob Losch Photos by: Diane Baker for Canning and Cooking at Home |