French Toast

We love French toast at our house. When I went out to eat at a place that had French toast, I always ordered it. I went looking for a vegan version that was straight-forward and tasty. I found one from Minimalist Baker. 

Ingredients:
1 Tbsp ground chia seeds
1/2 Tbsp agave syrup
1 cup unsweetened vanilla almond milk
1/2 tsp ground cinnamon
dash nutmeg
1/2 tsp vanilla extract 
vegan butter for greasing pan
4-6 slices of French bread, sliced 1/2 - 1 inch thick

Directions:

1. Use a whisk to mix the ground chia seeds, agave syrup, milk, cinnamon, nutmeg, and vanilla together. Place in the refrigerator for 15 minutes.
2. Slice the bread (if you haven't already.)
3. Preheat a griddle over medium heat, and melt butter.
4. Place the slices of bread into the milk mixture for about 30 seconds per side.
5. Transfer to the warm and buttered griddle. Cook each side until golden brown (on griddle side), a couple minutes per side.
6. Top with desired topping, I have granola and maple syrup in this picture.

Notes:

Other toppings we enjoy are whipped topping, peanut butter, and fruit.

Bread: French Bread

We make a lot of bread. This recipe Ryan found at The New York Times. When one remembers to make the loaf a day in advance of when you want it, it's not a difficult process.

Ingredients:

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed

Directions:

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Other Notes:

• Adapted from Jim Lahey, Sullivan Street Bakery
• Time: About 1½ hours plus 14 to 20 hours’ rising
• Yield: Single 1 1/2 pound loaf.
• Original Recipe