Flash in the Pan

Peach French Toast Panino

Ingredients

1 peach
1 egg
2 tsp. milk
1 tsp. sugar
4 slices White Bread (recipe in Chapter 4)
1 TB. maple syrup or honey

Directions

1. Heat the grill.


2. Quarter peach and separate pieces, discarding pit. Slice each quarter into thin slices.


3. Lightly beat egg, milk, and sugar in a small bowl. Pour mixture into a wide, shallow container.


4. Dip one side of each slice of bread in egg mixture, letting it soak for 10 seconds; these will be the outsides of the sandwich. Place slices wet side down onto a work surface.


5. For each sandwich, coat dry side of one of the bread slices with [1/2] tablespoon maple syrup and layer [1/2] of peach slices on the other. Place maple syrup side on top of peach slices. Grill sandwich 7 minutes or until outside is crisp. Serve.

Labels: french toast, maple syrup, panini, panino, peach, recipe

Posted by Erik Sherman @ 5:01 AM Permalink 0 comments links to this post

Ingredients

2[1/4] cups water, 105ºF to 110ºF water
2 cups rye flour
2[1/4] tsp. dried instant yeast (1 packet)
4 to 5 cups bread flour
2 tsp. ground caraway seed (optional)
2 TB. whole caraway seeds (optional)
1 TB. salt
1 tsp. vegetable oil

Directions

1. In a small bowl, add 1 cup water to rye flour. Let soak for 20 minutes.


2. In a small bowl, add yeast to remaining water, and stir until dissolved.


3. In a large bowl, combine 4 cups bread flour, rye flour, ground caraway seed (if using), 1 tablespoon whole caraway seed (if using), and salt, and mix thoroughly with a wooden spoon. Add water and yeast mixture and rye flour and water mixture to the bowl, and mix. Add additional bread flour, 2 tablespoons at a time as necessary, until dough comes away from the sides of the bowl.


4. Sprinkle flour on work surface, place dough on surface, and knead dough for 10 minutes until dough is satiny.


5. Add vegetable oil to the empty bowl, and swirl the bowl to coat the inside. Don't worry if there's a little oil left in the bottom of the bowl. Return dough to the bowl, and turn dough to coat with oil. Cover the bowl with plastic wrap, and let dough double in volume.


6. When dough has doubled in volume, turn out onto a floured work surface and fold to deflate. Divide dough into 2 parts. Shape each portion of dough into a loaf, and place in 2 greased 8[1/2]-inch loaf pans. Lightly oil two pieces of plastic wrap, each large enough to cover one pan, and loosely cover each pan, oil side in. Allow top of bread to reach top of pan.


7. Preheat the oven to 350ºF. Remove the plastic from the pans, and brush each loaf with water. Sprinkle tops with remaining 1 tablespoon caraway seeds (if using). Bake 25 minutes or until the top is golden brown and the bottom, when removed from the pan, sounds hollow when tapped.

Labels: bread, complete idiot's guide, panini, pizza, recipe, rye

Posted by Erik Sherman @ 8:04 AM Permalink 0 comments links to this post