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Author Notes: I created this bread for two things, Pain Perdu and Monte Christo sandwiches but it is great, just plain, with tea. As far as Pain Perdu I think it is a dish of economy and should be made with stale day old slices of leftover bread and should be unadorned by any cloying sauces. Powdered sugar should be all you need. This bread can be easily adapted to other dried fruits depending on your whims. —thirschfeld
Serves 4 to 6
- 3/4 cup hot water
- 1/2 cup cold whole milk
- 2 teaspoons dry active yeast
- 2 tablespoons lard, it gives a satiny texture to the crumb that only it can, sub soft unsalted butter if you have to
- 1 teaspoon cinnamon
- 1 egg
- 1 1/4 teaspoons kosher salt
- 3 cups all purpose flour, plus more as needed
- 1/2 cup amaranth flour
- 4 teaspoons sugar
- 1 1/4 cups dried blueberries
- 1 1/2 teaspoons lemon zest
- 4 tablespoons unsalted butter
- 2 eggs
- 1/2 cup whole milk
- powdered sugar for dusting
- In the bowl of a mixer combine the water and 1/2 cup of milk. Test it with your finger to make sure it is about body temperature. If it is to hot let it cool.
- Sprinkle the yeast across the top and let it bloom.
- Add the sugar, salt, lard, cinnamon and sugar. Add the flours, blueberries, 1 egg and the zest. With a dough hook mix until the gluten has formed. Add more all purpose flour if the dough is to sticky. Remove the dough from the bowl and kneed it a couple of times to work the blueberries to the center.
- Place the dough back into the mixing bowl, cover and sit in a warm draft free place. Let rise until doubled, about two hours.
- Punch down and remove the dough from the bowl and kneed a couple of times. Split the dough in half. You should have two 1 1/4 lb loaves. Shape the loves and place them into oiled and floured loaf pans. Let rise until it reaches the top of the loaf pan. About and hour. Preheat your oven to 350 degrees.
- Bake the loaves for 35 to 40 minutes. Remove from the oven and turn them out onto a cooling rack. Let the loaves cool completely.
- Have some friends over for tea and serve the bread with a few other snacks. Then with the leftovers, slice 8 to 12 slices about 3/4 of an inch thick. Leave them out overnight to stale.
- Combine the remaining milk and two eggs. Mix to combine. You need to do the next step in conjunction with heating of your saute pan so that the bread doesn't soak up to much egg and milk although you do want it to be moist all the way through.
- Place only as many slices of bread into the egg milk mixture as you can fit into the saute pan. Let the bread soak for a few seconds and then turn to coat the other side. In a large cast iron or non stick saute pan placed over medium high heat melt the butter until bubbling.
- Add the bread to the pan and brown on each side taking care to watch the heat so that both sides brown and the inside of the bread cooks through.
- If you are making this for a group of people make sure to preheat your oven to 250 degrees and keep the pain perdu warm while cooking all the servings you need. Dust with powdered sugar and serve.
- This recipe was entered in the contest for Your Best French Toast