Hawaiian French Toast

If you have recently had french toast for breakfast your stomach is going to hide into the furthest corner of your abdomen in shame after reading this. French toast will never be the same again after adding coconut to its mixture. As Emmeril Lagasse would say: "let's kick it up a notch!" Hawaiian style.

Basically you need this:



and this:



Ingredients:
4 eggs
1 teaspoon sugar, optional
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup milk
1/2 cup coconut creamer
10 to 12 slices Kings Hawaiian Bread sliced rather thick
maple syrup or other syrup (can you imagine the possibilities with this recipe?)

Directions:

whisk or blend just slightly all the ingredients together except the bread. Place a little butter or oil in your pan or griddle. Dunk bread in mixture and cook both sides on medium heat to your liking making sure the egg is cooked. top with butter and your favorite syrup. Serve and enjoy!

French Bread is for Wimps Like Me

So easy, even a caveman can do it. I didn't think it would be easy until I tried it. There are a few steps involved, but the end result is worth it. When I pulled it out of the oven I was afraid it was ruined. It seemed extremely tough on the outside. So tough that I thought it was hard all the way through. As soon as I took my bread knife to it, it cracked open with steam oozing out as my knife slid down easily through the fluffy bread. I was pretty proud of myself, I think you will be too.

French Bread Directions

Ingredients:
2 Tbs active dry yeast
2 cups warm water
2 tsp salt
1 tsp sugar
4 1/2-5 cups bread flour
1 tsp cornmeal







In large bowl, dissolve yeast in warm water. Add the salt, sugar & 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth & elastic about 6-8 min.



Place in a greased bowl, turning once to grease the top. Cover & let rise in warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12" long loaves.


Place seam side down on a greased baking sheet. Cover & let rise until doubled, about 30 min. Sprinkle with cornmeal. With a sharp knife, make 4 shallow slashes across the top. Bake at 450 for 15-20 min or until golden brown.



I used my french bread to make my favorite sandwich. Spread slice of french bread with pesto, add artichoke hearts from a can, and top with baked rotisserie chicken. I sprinkled with Parmesan cheese and broiled until crispy around the edges. Serve and enjoy!