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Whether you braid it or not, this French toast bread makes the best French toast!
Easy French Toast Bread
Looking for a great all-around bread? This French toast bread fills the bill nicely.
Since it makes great French toast, it’s the bread that’s most often used in diners to make this dish. Any diner I visited in New York City uses it exclusively to make this popular breakfast item. There’s a reason for that too.
Because it’s soft and has a slightly sweet taste, it absorbs the egg custard easily. Also, since it’s an egg-based bread, it will brown gloriously when it’s grilled.
Don’t sell this bread short though; it lends itself to many other uses.
Not Just For Breakfast
Don’t let the name fool you.
This bread can be used just like any other loaf of bread. It make great regular toast, bread crumbs and sandwiches. If you make Monte Cristo sandwiches, this bread is the perfect choice. I’ve always considered that sandwich a cross between French toast and a ham sandwich. There’s a sweet yet savory factor there and this bread is perfect for that.
Are You A Bread Artist?
If you’re an artist with yeast breads then braiding this bread will come easy and will be perfect. My mother was such an artist. Unfortunately, I didn’t inherit that skill. I braid, but not very well.
But does that really matter? Think about it. It doesn’t. What you’re going for here is the bread itself and not a work of art. Merely making it as a regular loaf works just as well. So if you’re all thumbs at braiding or shaping, just divide the bread into two pieces and plop each piece in a loaf pan. It works.
French Toast Bread
- 4 1/2 tsp instant yeast or 2 packets
- 1/2 cup warm water
- 1 1/2 cups whole milk
- 3 eggs at room temp
- 1/4 cup unsalted butter softened
- 1/4 cup sugar
- 1 tbs kosher salt
- 7 cups flour
- sesame seeds
- 1 egg yolk
- 2 tbs water
- Dissolve yeast in the warn water in a large bowl. Add the milk, eggs, butter, sugar, salt and 3 cups flour. Beat on medium speed until smooth. Stir in only enough remaining flour to form a soft dough. It is possible you will need more flour so you can add about 1/2 cup. I used 6 cups of flour in the loaves in the pics. The amount of flour can vary so always go by the consistency of the dough.
- Turn dough out on a floured surface and knead until smooth and elastic; about 8 minutes. Alternatively, if you have a heavy stand mixer, switch to the dough hook and let the machine do the work.
- Place dough in a greased bowl turning once so the top of the dough is greased. Cover and let rise in a warm, draft-free place for 1 1/2 to 2 hours.
- Punch dough down and turn onto a lightly floured surface and divide into 6 equal portions. Roll each portion into a 14-inch/36 cm rope.
- For each loaf, braid 3 ropes together on a parchment lined baking sheet. Cover with a kitchen towel (no plastic here) and let rise until doubled; about 50 minutes.
- Preheat oven to 375F/190C.
- Beat egg yolk and 2 tbs water. Brush over loaves and sprinkle with sesame seeds.
- Bake for 30-35 minutes until golden brown. Remove to wire racks to cool completely.