Challah Bread French Toast

Dough:

• 3/4 cup water (5.5 fl. oz)

• 2 1/4 tsp instant yeast (0.25 oz)

• 3 cups Bread Flour (13.5 oz)

• 4 egg yolks

• 2 tbsp sugar (1 oz)

• 2 tsp salt

• 3 tbsp vegetable oil (1.3 oz)

French toast

• 3 eggs

• 1/2 cup Heavy Cream (or milk)

• 1/2 tsp Cinnamon

• Pinch of Nutmeg

• 1/2 tsp Vanilla

• 1/4 tsp Almond Extract (optional)

• Toppings: Mixed Berries, Maple Syrup, Powdered Sugar, etc.
  

Directions:

• Place the water in a bowl, sprinkle with the yeast and sugar, and stir to combine. Let stand until mixture is frothy.

• Add in the flour, salt, eggs, yolks, and oil. Mix with a wooden spoon to form a shaggy dough.

• Knead the dough for 10 minutes by hand or 6-8 min on low speed with a dough hook. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

• Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise for about 1-2 hours or until doubled in bulk.

• Divide the dough into 3 pieces, roll each piece of dough into a long rope. Gather the ropes and squeeze them together at the very top. Braid the ropes together like braiding hair.

• Line a baking sheet with parchment paper. Cover with a clean kitchen towel. Let rise in a warm place for about 1 hour.

• Brush egg wash (can use leftover egg whites) all over the challah.

• Bake at 350°F for 30-35 min, rotating the baking sheet halfway through, until the challah is deeply browned.

• Let the challah cool on a cooling rack until just barely warm. (Better to use the following day.)

French Toast

• In a shallow baking dish or bowl beat eggs with cream, cinnamon, nutmeg, vanilla, and almond extract until blended.

• Soak the bread in the mixture, turning over several times.

• Melt butter in your pan over medium heat, cook the slices for about 2 minutes per side, or until golden brown.

• Serve with any toppings you desire, and enjoy!