French Toast - Arme Ritter

I love French Toast for breakfast. It's easy, a good opportunity to use up that stale bread, and it's definitely yummy. I had some of the lardy cake over ( which is actually more of a bread than a cake ) and decided to try it for French toast instead of brioche or challah, which I use normally use. Good call ! It was delicious. The bread was sturdy ( which works with French toast better than this Wonderbread type bread, anyways ) and brought a lot of flavor with it with the nuts and fruit baked in. I liked it so much, I will bake the lardy cake just for french toast the next time :)

Einer meiner Favoriten für Frühstück ist French Toast, Arme Ritter auf Deutsch. Normalerweise verwende ich Brioche oder Hefezopf dafür. Dieses mal hatte ich noch etwas vom ' Lardy Cake - Schmalzkuchen ' über und probierte es damit. Zum Glück ! Es hat ganz toll geschmeckt, wohl auch durch die Nüsse und Trockenobst, welche in dem reichen Teig verwendet worden waren. So gut hat es uns geschmeckt, das ich das nächste mal den Kuchen ( eigentlich ist es eher ein Brot ) nur für den French Toast backen werde :)

Great with bacon ( of course ! ), maple syrup and lots of fresh fruit - schmeckt prima mit Bacon ( natürlich ! ), Ahornsirup und frischem Obst

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: Orange Cinnamon French Toast
Categories: Breakfast, Bread, Oven
     Yield: 4 Servings

      6     large  Eggs
      2      cups  Half-and-half
    2/3       cup  Fresh orange juice
                   Grated zest from 1 orange
    1/3       cup  Pure maple syrup
      1     teasp. Ground cinnamon
    1/4     teasp. Freshly grated nutmeg
                   Thickly sliced french bread

============================ SOURCE ============================
            adapted from Tom Douglas' Seattle Kitchen
            -- Edited *RK* 02/20/2014 by
            -- Ralph Knauth

Preheat the oven to 375 degrees. Combine the eggs, half-and-half,
orange juice, and zest, maple syrup, cinnamon, and nutmeg in a bowl.
Soak the bread thouroughly in the custard mixture.

Heat a large saute pan or griddle over medium heat (350 degrees) and
add 2 tablespoons butter. Once the butter is melted and beginning to
foam, place the slices of soaked bread on the pan. Fry the bread
until golden brown, about 3 minutes, then flip and brown the other
side. Remove the French toast to a baking pan and continue cooking
the remaining bread. When all the bread is in the baking pan, put
the pan in the oven for 5 to 10 minutes, until the French toast is
hot and cooked through.

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Soaking - Schön einweichen

==========  REZKONV-Rezept - RezkonvSuite v1.4

     Titel: Orange Zimt French Toast
Kategorien: Fruehstueck
     Menge: 4 Portionen

      6      groß. Eier
    300        ml  Half-and-half
    150        ml  Orangensaft
      1            Orange, nur die Schale,
                   -- gerieben
                   Maple Sirup
      1      Teel. Zimt
    1/4      Teel. Muskat
      8  Scheiben  Weissbrot, 2 cm dick, 1 Tag
                   -- alt
                   Butter

============================ QUELLE ============================
            Tom Douglas, Seattle
            kitchen
            Erfasst von Ralph Knauth

Ofen auf 190 Grad ( 375 F ) vorheizen. Alle Zutaten, bis auf Brot
und Butter, gut miteinander verruehren. Brot gut in der Mixtur
einweichen, ca. 1/2 Stunde. 2 tb Butter in grosser Pfanne erhitzen,
wenn sie aufschaeumt, 4 Brotscheiben einlegen, gut braun braten, ca.
3 min, wenden und auch die andere Seite braun braten. Die 4 anderen
Scheiben braten. Brot auf ein Backblech legen und fuer 5 - 10 min im
Ofen backen.

Mit reichlich Butter und Ahornsirup servieren, dazu frische Beeren
oder Bananenscheiben.

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German Breakfast Rolls - Bauernbrötchen

One of the few things, I really miss from Germany ( besides beer, of course ;) ), are Brötchen, the little breakfast rolls, every bakery carries in a wide variety, with it's crusty exterior and chewy crumb. On Karin's gorgeous blog, Brot & Bread, I found a recipe for Bauernbrötchen, which looked so good, I had to try them immediately. They are made with old dough ( i.e. old biga / poolish ), bread flour, rye flour and yeast. Though you need two days to make them, they are actually really easy to do. On day one, you refresh the old dough, than, in the evening, you knead, stretch and fold the dough, which than takes a little vacation in the fridge overnight. The next morning, the rolls are shaped, proofed and baked. They came out pretty authentic. I am happy now. Thanks, Karin !

The rolls are proofing, early in the morning - Die Brötchen sind fertig zum Backen, früh am Morgen

Fresh from the oven, they smell wonderful - Frisch aus dem Ofen - es riecht köstlich

-=========  REZKONV-Recipe - RezkonvSuite v1.4

     Title: BAUERNBRÖTCHEN WITH OLD DOUGH
Categories: Baking, Bread, Rolls, Germany
     Yield: 1 Recipe

=========================== OLD DOUGH ===========================
    100            G/3.5 oz old dough ( poolish, 6 days old )
      5            G/1 tbsp whole rye flour ( Ralph : KA med. rye
                   -- flour )
     42            G/3 tbsp water

========================== FINAL DOUGH ==========================
    147            G/5.2 oz refreshed old dough (all)
    400            G/14.1 oz bread flour ( Ralph : KA )
     45            G/1.6 oz whole rye flour ( Ralph : KA med. rye
                   -- flour )
    258            G/9.1 oz water
      8            G/0.3 oz olive oil
     10            G/0.4 oz salt
    1.8            G/0.06 oz instant yeast (or 5 g fresh yeast)
  3 1/2            G/1 1/2 tsp barley malt ( Ralph : KA Diastatic
                   -- malt powder )
                   Rye flour for sprinkling

============================ SOURCE ============================
            Kerstin, (adapted from Gerhard Kellner/Ketex)
            -- Edited *RK* 12/21/2013 by
            -- Ralph Knauth

Rejuvenated old dough

DAY 1:

In the morning, feed old dough with rye flour and water. Cover, and
leave at room temperature until lively and bubbly (like poolish.)

In the evening, mix final dough ingredients at low speed (or with
wooden spoon) until all flour is hydrated, 1 - 2 minutes. Let dough
rest 5 minutes. Then knead at medium-low speed (or by hand) for 2
minutes, adjusting with a little more water or flour if necessary
(dough should be a bit sticky.) Continue kneading for another 4
minutes. Dough should be still more sticky than tacky.

Transfer dough to lightly oiled or wet work surface. With oiled or
wet hands, pull and stretch it into a rough square. Fold dough from
top and bottom in thirds, like a business letter. Then do the same
from both sides. Gather dough together in a ball, and place it,
seamside down, in a lightly oiled bowl. Cover, and let it rest for
10 minutes.

Repeat this stretching and folding 3 more times, at 10 minute
intervals. After the last fold, reserve 100 g/3.5 oz of the dough
(for the next "old dough".) Refrigerate reserved piece (container
with lid.) (Ketex recommends using it within 10 days, but it keeps
longer.

Place remaining dough also in an oiled container with lid, and
refrigerate it overnight.

DAY 2:

(Since these are small pieces, you can shape them cold.)

Divide dough into 8 pieces (à 100 g/3.5 oz) and shape them into
balls. Let them relax for 20 minutes, then roll them into strands
with pointed ends.

Place rolls in a couche, seam side up. Sprinkle with rye flour.
Cover, and let proof for 1 - 2 hours. (Preheat oven 45 minutes
before baking.)

Preheat oven to 500ºF, including steam pan.

Place rolls, seam side down, on perforated or parchment lined baking
sheet, sprinkle them with whole rye flour, and score lengthwise.

Bake Bauernbrötchen for 20 - 26 minutes at 450ºF, steaming with a
cup of boiling water. (Rotate the baking sheet 180 degrees after
half the baking time, and remove the steam pan). They should be
golden brown, and register at least 200ºF.

Ralph. Really good, authentic German Rolls.

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submitted to Yeast Spotting