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Cooked by: Chef / Ethnicity: French cuisine / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 1 |
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Directions: Combine milk, sugar, salt and shortening in a pan. Heat until shortening
melts, then cool to lukewarm (about 110 degrees F.).
Stir milk into starter. Add flour gradually, forming dough that pulls away
from sides of the bowl. Knead until smooth (about 15 minutes), adding
flour as needed to keep the dough from sticking to the board. When done,
the dough will be fairly heavy, but smooth in texture.
Place in a well-greased bowl and raise in a warm place until doubled. Form
into a long loaf (about 16 inches long). Place on a greased baking sheet
and let rise again, until almost doubled.
Cut diagonal slits in top of loaf with a sharp knife and bake in a 400
degree oven until done, about 30-35 min. Remove from pan and let cool in a
draft-free location.
NOTES:
* An old-fashioned sourdough French bread -- This is a hearty bread,
possibly heavier than many people are used to. The flavor is wonderfully
tangy and complements just about any meal. Try it with garlic butter!
This bread is slow raising. I usually spend two days on it, start the
dough one day, let it rise overnight, then form the loaf and bake the next
day. This recipe is from "The Complete Sourdough Cookbook," by Don and
Myrtle Holm.
* Be careful that the milk mixture has cooled before adding it to the
starter. If it's too hot, you'll kill the starter and the bread won't
rise.
* Since the dough rises for a long time, I usually cover it with a damp
towel to keep it from drying out.
* If you want a chewy crust, brush the top of the loaf with a mixture of
corn starch and water before baking. Also, placing a pan of water in the
oven while baking will make the crust a little softer. I usually brush the
loaf with butter after baking.
: Difficulty: moderate.
: Time: 1 hour preparation, long rising time, 1/2 hour baking.
: Precision: measure the ingredients.
: Bill Turner {hplabs!}hppsdc!bill
: Hewlett-Packard Personal Software Division
: 3410 Central Expressway
: Santa Clara, CA 95051
:
: (408) 773-6434
: Copyright (C) 1986 USENET Community Trust
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Sourdough Starter #1
2 Cup(s) Unbleached Flour 1 pk Active Dry Yeast
1 (s) Water To Make Thick Batter |
Directions:
Mix Flour with yeast. Add enough water to make a thick batter. Set in
warm place for 24 hours or until house is filled with a delectable yeasty
smell.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #2
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 x Water To Make Thick Batter
Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #3
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat.
This starter is the same as starter #2 but uses warm Milk instead of water.
Use the same instructions.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #4
Categories: Breads
Servings: 1
1 x Unbleached Flour 1 x Potato Water
Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also the way most farm girls made it in the
olden days. Let stand a day or so, or until it smells right.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #5
Categories: Breads
Servings: 1
4 c Unbleached Flour 2 T Salt
2 T Sugar 4 c Lukewarm Potato Water
Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days. This is the authors last choice for making a
starter, but seems to be in all the cookbooks dealing with Sourdough
Starters. Use only as a last resort.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #6
Categories: Breads
Servings: 1
1 c Milk 1 c Unbleached Flour
Let milk stand for a day or so in an uncovered container at room
temperature. Add flour to milk and let stand for another couple of days.
When it starts working well and smells right, it is ready to use.
NOTE:
All containers for starters not using yeast, must be carefully scalded
before use. If you are carless or do not scald them the starter will fail.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #1
Categories: Breads
Servings: 4
1/2 c Active Starter 1/2 c Pancake Mix
1 ea Large Egg 1 T Cooking Oil
1/2 c Milk 1/2 t Soda
Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #2
Categories: Breads
Servings: 4
1 c Active Starter 1 ea Large Egg
2 T Cooking Oil 1/4 c Instant Or Evaporate Milk
1 t Salt 1 t Baking Soda
2 T Sugar
Mix ingredients together and let the mixture bubble and foam a minute or
two, then drop on hot griddle in large spoonfuls.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #3
Categories: Breads
Servings: 6
2 c Active Starter 2 c Unbleached Flour
1 t Baking Soda 2 ea Large Eggs, Well Beaten
1 T Sugar 1 t Salt
1 x Bacon Fat (2 - 3 T)
Mix well and cook on hot griddle. Note: This is good recipe for camping.
Instead of fresh eggs, you can use 1 T Powdered eggs.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #4
Categories: Breads
Servings: 4
1 c Buttermilk Pancake Mix 1/2 c Active Starter
1/2 c Milk 1 ea Large Egg
1 T Cooking Oil 1/2 t Baking Powder
Mix well and let stand a few moments. Drop by large spoonsful on hot
griddle.
NOTE:
Berries of all kinds can be added to these recipes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #5
Categories: Breads
Servings: 6
3 ea Large Eggs, Well Beaten 1 c Sweet Milk
2 c Active Starter 1 3/4 c Unbleached Flour
1 t Baking Soda 2 t Baking Powder
1 1/2 t Salt 1/4 c Sugar
Beat eggs. Add milk and starter. Sift together the flour, soda, baking
powder, salt, and sugar. Mix together. Drop onto hot griddle by large
spoonsful.
NOTE:
If ungreased griddle is used add 1/4 c Melted Fat to the above recipe.
Bacon fat give a great taste.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Applesauce Cake
Categories: Cakes
Servings: 4
1 c Active Starter 1/4 c Dry Skim Milk
1 c Unbleached Flour 1 c Applesauce (Homemade IfPos.)
1/2 t Salt 1 t Cinnamon
1/2 t Nutmeg 1/2 t Allspice
1/2 t Cloves 2 t Baking Soda
1/2 c White Sugar 1/2 c Brown Sugar
1/2 c Butter or Margarine 1 ea Large Egg, Well Beaten
Mix together the starter, milk, flour, and applesauce, and let stand in a
covered bowl in a warm place.
Cream together the sugars and butter. Add the beaten egg and mix well.
Add spices. You may also add a half cup of raisins or chopped nuts, or
a mixture of the two.
Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F
for half to three quarters of an hour. Test for doneness with a knife when
half an hour is up. Allow to cool until cold before cutting and serving.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough French Bread
Categories: Breads
Servings: 18
1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, Unsifted 2 T Sugar
2 t Salt 1 c Warm Water
1/2 c Milk 2 T Vegetable Oil
1/4 c Sourdough Starter
Dissolve yeast in warm water. Add the rest of the ingredients. Mix and
knead lightly and return to the bowl to rise until double. Turn out onto
floured board and divide dough into two parts. Shape dough parts into
oblongs and then roll them up tightly, beginning with one side. Seal the
outside edge by pinching and shape into size wanted. Place loaves on
greased baking sheet and let rise until double again. Make diagonal cuts
on top of loaves with razor blade or VERY SHARP knife and brush lightly
water for crisp crust. Bake at 400 degrees F for about 25 minutes, or
until brown and done.
NOTE:
Makes 2 loaves at 18 slices each. Also note the the serving sizes in all
of these recipes is guesstamate. It all depends on the serving size you
select.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: The Doctor's Sourdough Bread
Categories: Breads
Servings: 18
1 c Sourdough Starter 2 c Warm Water
2 c Warm Milk 1 T Butter
1 pk Active Dry Yeast 1/4 c Honey
7 c Unbleached Flour 1/4 c Wheat Germ
2 T Sugar 2 t Salt
2 t Baking Soda
Mix the starter and 2 1/2 Cups of the flour and all the water the night
before you want to bake. Let stand in warm place overnight.
Next morning mix in the butter with warm milk and stir in yeast until
until dissolved. Add honey and when thoroughly mixed, add 2 more cups of
flour, and stir in the wheat germ.
Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into
dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture
is bubbly. Add enough flour until the dough cleans the sides of the bowl.
Then place the dough on a lightly floured board and kead 100 times or until
silky mixture is developed. Form into 4 1-lb loaves, place in well-greased
loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm
room.
Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to
325 degrees F. and bake 20 minutes longer or until thoroughly baked.
Remove from pans and place loaves on rack to cool. Butter tops of loaves
to prevent hard crustyness.
Makes 4 1-lb Loaves
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Honeymoon Sourdoughs
Categories: Breads
Servings: 4
1 c Active Starter 1 1/4 c Prepared Biscuit Mix
1/2 t Baking Powder 1 T Cooking Oil
Mix all ingredients thoroughly and turn out onto a floured board, knead
lightly and then roll out gently and cut into biscuits. Brush lightly
with melted butter or margarine. Place of greased cookie sheet and bake at
450 degrees for about 15 minutes.
Makes 9 Large biscuits.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Aunt Cora's Biscuits
Categories: Breads
Servings: 4
1 1/2 c Sifted Unbleached Flour 3 t Baking Powder
1 t Salt 1 1/2 t Baking Soda *
2 T Sugar 1/4 c Shortening, Melted
1 1/2 c Sourdough Starter
* More Baking Soda may be added if the starter if very sour.
Place flour in bowl, add starter in a well, then add melted shortening and
dry ingredients. Mix lightly and turn out onto a lightly floured board and
knead until the consistency of bread dough, or of a satiny finish. Pat or
roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat
all sides of biscuits with melted butter. Let rise over boiling water for
1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mary Rogers's Sourdough Biscuits
Categories: Breads
Servings: 4
1/2 c Active Starter 1 c Milk
2 1/2 c Flour 1/3 c Lard or Shortening
1 T Sugar 3/4 t Salt
2 t Baking Powder 1/2 t Baking Soda
1/4 t Cream Of Tartar
At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
of the flour. Let set overnight if the biscuits are wanted for breakfast.
If wanted for noon, the batter maybe mixed in the morning and set in a warm
place to rise. However, unless the weather is real warm, it is always all
right to let it ferment overnight. It will get very light and bubbly.
When ready to mix the biscuits, sift together the remaining cup and a half
of flour and all other dry ingredients except the baking soda. Work in the
lard or shortening with your fingers or a fork. Add baking soda dissolved
in a little warm water to the sponge and then add the flour mixture.
Mix into a soft dough. Knead lightly a few times to get in shape. Roll
out to about 1/2 inch thickness or a little thicker,and cut with a biscuit
cutter. Place close together in a 9 x 13-inch pan, turning to grease tops.
Cover and set in a warm place to rise for about 45 minutes. Bake in a 375
degree oven for about 30 to 35 minutes. Leftovers are good split and
toasted in a sandwich toaster.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sheepherder Bread
Categories: Breads
Servings: 18
1 1/2 c Active Sourdough Starter 4 c Unbleached Flour
2 T Sugar 2 T Shortening, Melted
1 t Salt 1/4 t Baking Soda
Into a large bowl, sift the dry ingredients, and dig a well in the center
of the sourdough starter. Blend the dry mix into the starter from the
edges with enough flour to knead until smooth and shiny. Place in greased
bowl and let rise until almost double. Shape into 2 loaves and place in
greased bread pans. Bake at 375 degrees F until done.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pumpernickle
Categories: Breads
Servings: 10
1 1/2 c Active Sourdough Starter 2 T Caraway Seeds, Chopped
2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee
1/2 c Molasses 1/4 c Dry Skim Milk
2 t Salt 3 T Melted Shortening
1/2 c Whole Milk 2 3/4 c Unbleached Flour
1 pk Active Dry Yeast
Pour boiling coffee over chopped caraway seeds. Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well. Let stand for 4 to 8 hours in a warm place, preferabley overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
flour and yeast. Mix well. Cover the bowl and let rise to double. Then
knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or until
done.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bran Date Bread
Categories: Breads
Servings: 12
1 1/4 c Unbleached Flour, Sifted 1 1/2 t Baking Powder
1 t Salt 1/2 c Active Sourdough Starter
3/4 c Buttermilk or Sour Milk 1 c Finely Chopped Pitted Dates
1 c All Bran 1 t Grated Lemon Peel (ZestOnly)
2 ea Large Eggs, Beaten 1/4 c Vegetable Oil
3/4 c Firmly Packed. Brown Sugar
Sift dry ingredients together. Dust dates with 1 T flour mixture, then add
to the bowl. Then add the brown sugar, all bran, and grated lemon peel.
Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all
once to flour mixture with the sourdough starter, stirring until well
moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches.
Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then
remove from pan and cool until cold. Wrap in plastic wrap or foil and
place in Refrigerator.
Use cream cheese or home made butter on this bread for an out of this world
taste.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Banana Bread
Categories: Breads
Servings: 12
1/2 c Shortening 1 c Sugar
1 ea Large Egg 1 c Mashed Bananas
1 c Active Sourdough Starter 2 c Unbleached Flour
1 t Salt 1 t Baking Powder
1/2 t Baking Soda 3/4 c Chopped Walnuts
1 t Vanilla OR 1 t Grated Orange Peel
Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended.
Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour
or until toothpick comes out clean. Cool to cold before slicing.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Sams
Categories: Breads
Servings: 4
1/2 c Active Sourdough Starter 1/2 c Sugar
2 T Shortening 2 c Unbleached Flour
1 t Baking Powder 1 ea Large Egg
1/2 t Nutmeg 1/4 t Cinnamon
1/2 t Baking Soda 1/2 t Salt
1/3 c Buttermilk or Sour Milk
Sift dry ingredients, stir into liquid, roll out and cut with regular
donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry.
Makes about 17 Doughnuts with holes. Just before serving dust with
powdered or cinnamon sugar.
NOTE:
These doughnuts are virtually greasless. And if you want you can make
several batches at a time and freeze. They keep well and to me taste
after a while in the freezer. Take out as many as needed and thaw and put
sugar on or eat plain.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pizza Shells
Categories: Breads
Servings: 4
1 c Sourdough Starter 1 T Shortening, Melted
1 t Salt 1 c Flour
Mix ingredients, working in the flour until you have a soft dough. Roll
out into a flat shape. Dash oil over a dough sheet and place dough on it.
Bake about 5 minutes. It doesn't take long, so watch carefully. Have
pizza sauce and topping ready and make pizza as usual. Then bake as usual.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Cornbread
Categories: Breads
Servings: 4
1/2 c Active Sourdough Starter 2 T Margarine, Melted
1/2 c Cornmeal 1 t Salt
1 T Sugar 1/2 c Sour Cream or Yogurt
2 ea Large Eggs, Stirred 1 c Unbleached Flour
1/2 t Cream Of Tartar 1/2 t Baking Powder
Mix ingredients in the above order, stirring only enough to blend the
mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for
about 15 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mendenhall Sourdough Gingerbread
Categories: Desserts
Servings: 4
1 c Active Sourdough Starter 1/2 c Hot Water
1/2 c Molasses 1/2 t Salt
1 t Baking Soda 1/2 c Firmly Packed Brown Sugar
1 ea Large Egg 1 1/2 c Unbleached Flour
1 t Ginger 1 t Cinnamon
1/2 c Shortening
Cream brown sugar and shortening and beat. Then add molasses and egg,
beating continuously. Sift dry ingredients together and blend into hot
water. Then beat this mixture into creamed mixture. As the last step, add
the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Bake in pan at 375 degrees F for about 30 minutes or until done. Serve
with ice cream or whipped cream while still hot if possible.
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Bread, honey whole wheat Add the ingredients as listed. Set the bread machine to light wheat setting. enjoy a few hours later.
Anish-nah-be pakwejigan (real indian bread) Let the soft bread dough cool to room temperature. Mix in the blueberries & put the dough into a bowl. Chill until it thickens. When the dough is firm, cut it into 1/2" slices & fry until it is a golden color.
Diet rite bread Place all ingredients into pan, select white bread, and push start.
Skillet soda bread Heat oven to 450 degrees put raisins to soak in milk beat egg white a
little to froth. mix dry ingredients with wet ingredients. Pat into a well
greased small skillet (about 6 inches). Bake about 12 minutes. cut into
wedge-shaped pieces. serve hot
Potato bread filling Preheat oven to 325F .
Mix all ingredents and place in a greased ovenproof dish. Bake 1 hour or
until golden brown.
Contributor: Ellen Elizabeth Young
Gingered pear bread Recipe Source: Gold Medal Bread Machine Recipe book Formatted to MM by
Norma Saavedra Steele/Noodle GEnie Food & Wine BB
Honey-oat casserole bread In a large mixing bowl, dissolve yeast in warm water; Combine butter, honey and boiling water; stir until butter is melted. Cool to 110°-115°.
Add eggs, oats, salt, butter mixture
and 2 cups flour; beat on medium speed 2 minutes.
Stir in enough flour to f
Honey whole wheat bread Combine bulgur wheat and boiling water in a large bowl
and let stand 30 minutes.
Dissolve yeast in 1 1/2 cups warm water. Add milk
powder, 1/3 cup honey, oil and salt; let stand 5
minutes. Add to bulgur mixture; stir well. Add 2 cups
w
Cuban bread 1. Preheat oven to 425? F with rack in the middle of the oven.
2. Wash tomatoes and remove the core, then cut into ?" slices. Lay the slices in a glass dish and pour the marinade over them. Set aside while preparing the bread.
3. Slice bread length
Povitica sweet bread 1. Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs.
2. Dissolve yeast in warm water and add to other ingredients.
3. Add half of flour, mix well until smooth.
4. Add flour to handle easily.
5. Knead dough on light
Spoon bread Heat milk in a saucepan. Gradually stir in the cornmeal. Let the mixture
come to a boil, stirring constantly, and cook until the mixture thickens.
Remove from heat, add salt, butter and eggs, and stir well. Stir in the
baking powder. Pour int
Sourdough pumpernickle Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well.
Let stand for 4 to 8 hours in a warm place,
preferabley overnight. Then add the molasses, dry milk, s
Pete's delightful delicious apple pie bread OKAY GUYS HERE IT IS: After much hard work from our DEAREST friend PETE
Mix the flour dough enhancer and cinnamon before adding to bread pan. You
may want to do first knead and then reset and start again for extra
kneading.
PETE YOU HAD BET
Abm sourdough dill and onion rye I just realized that I never added any sugar or dry milk. It doesn't seem
to miss them. Next time I'll add more dill and onion. The jars were almost
empty when my baking fit struck me, so I went with what I had.
I baked it on the regula
Brown derby old-fashioned french dressing Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1-1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar.
French cabbage salad Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the
Airy white bread Add ingredients to machine according to manufacturer's directions.
Per serving: 74 calories, 3 g protein, 14 g carbohydrate, 1 g fat (0.0 g
saturated), 1 mg cholesterol, 73 mg sodium, 39 g potassium.
BF: This is the best loaf of light, airy b
Corn bread stuffing 1. Prepare corn bread, following label directions, or use your own
favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
a large mixing bowl.
2. Saute celery and onion in butter in a large skillet until soft.
Spoon vegetables
Ada's molasses nut bread Mix together and sift flour, baking powder, soda, salt and sugar into
a mixing bowl, add nut meats and raisins and mix together. Combine the
milk, molasses, egg, shortening and orange rind, add to dry mixture and
stir only enough to dampen flour.
100% whole wheat bread 3 Use whole wheat setting.
Stollen (christmas bread) Dissolve the yeast in the water and proof it. Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes. Blend in the remaining flour, nuts, fruits and peel. Let rise about 1 1/2 hours, until doubled. Punch down, cover and refrigera
Whole wheat carrot bread All ingredients should be at room temperature. Place in pan in order suggested by machine's manual.
Because the moisture content of vegetables varies a lot, it is important to watch the amount of liquid used. Do not add any extra liquid until the m
Bleu cheese & port bread - abm - regular loaf Source: Electric Bread
Whether blue or bleu, there are no tow ways about it - a bleu cheese
lover will love this bread. This moderately-textured loaf makes
great croutons and wonderful toast points for parties. Or serve it
warm with your favorite steak
Coconut french toast with pineapple sauce Preheat the oven to 425 degrees and place an oven rack in the center of the oven.
In a large bowl, whisk the eggs, beating in the coconut milk, milk, vanilla, salt, and the sugar. Put the bread slices in the bowl to soak for 5 minutes.
Oil a 13x9 inch ba
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