Thank you for signing up for the August Bread-Share! We finished the marathon moving weekend and I am so happy to be baking again instead of cleaning and lifting heavy boxes! All my special things (except a replaceable printer...) survived the trip across town and the bakery is set up once again. It’s time to celebrate and what better way to do that than with Polenta Bread French Toast! This is one of my favorite recipes from the Smitten Kitchen. It is one you can prepare the night before, my favorite breakfast!
Polenta French Toast (Serves 4)
The night before, preheat the oven to 450F. Whisk the cinnamon and sugar together. Place the bread slices on two baking sheets. Spread each slice with butter, then sprinkle with one teaspoon of the cinnamon-sugar mixture. Toast the bread in the oven until the top is caramelized and crunchy, about 10 minutes. Generously butter a 8x8 baking dish. Cut two slices of the toast in half horizontally. Arrange the toast in two rows. Begin with the bottom half of one of the slices of toast, then fan 4 more slices in a row, finishing up with the top half of a slice. Repeat with the other 4 slices. Whisk the milk, eggs, salt and vanilla in a medium bowl. Cover both dishes and place in the fridge. The next morning pour the milk mixture over the toast and let it sit for 30min while the oven preheats to 375F. Bake for 30 minutes, until no liquid seeps out of the toasts when they are nudged about in the pan. Cut into squares and serve with maple syrup. Enjoy!!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown org. wheat flour, org. yellow corn, water, sourdough culture, sea salt.
One of the above
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.