The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Hoosick Falls pantry receives new bread donor - NEWS10 ABC

Google News Bread Feed - May 6, 2015 - 3:18pm


Hoosick Falls pantry receives new bread donor
HOOSICK FALLS, N.Y. (NEWS10) – The Hoosick Area Church Association's food pantry shelves will be stocked again. The food pantry received bread from the Freihofer's outlet in Troy for six years, but it unexpectedly closed. The pantry's executive ...

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something went wrong bread feed - May 6, 2015 - 3:49am
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Baked French Toast

Artisan Bread in 5 - May 4, 2015 - 4:50pm

My mom informed me today that I was in charge of planning Mother’s Day this coming Sunday. Now that I have two children of my own, I thought that this duty could be passed along to someone else, perhaps someone planning my Mother’s Day. Apparently it doesn’t work like that. She vaguely mentioned something about being Queen Mother and I’ll just have to wait my turn, so Mother’s Day breakfast is on. Good thing I like her a lot, and also like baking bread.

I’ve found brunch to be ideal for that Sunday morning celebration, but eating out is usually a busy affair in these parts. Baked French toast is now my answer to the “what are we going to serve?” question. It is put together in the evening, where the milk and eggs soak into the layers of challah overnight. The next morning it is baked, served warm, and gone within minutes. It also makes me look like I worked much harder than I did.

Baked French Toast

I followed the Smitten Kitchen’s recipe for Boozy French Toast, making only the slightest changes. I cut my Challah into slices earlier in the day, and let them sit on a wire rack for a few hours to help them dry out a bit before assembling the French toast. I found this helped the bottom layer not be too soggy. I added 1 teaspoon vanilla to the liquid mixture, and scattered 1 cup of raspberries in-between the layers of French toast before baking.

I found my Challah crust got a little too dark and crispy, but pulling it out of the oven early meant that the bottom layer of French toast was slightly under baked. To remedy that, I covered the French toast with foil and baked it for 20 minutes at 400 degrees. I then removed the foil, and finished baking for another 8-10 minutes until the French toast was puffed and golden.

You can follow the instructions for Six-Strand Braided Challah, or Three-Strand Braided Challah. Bake the bread as directed. When cool, cut the bread into about 1-inch pieces.

Layer the bottom of a 9 x 13 pan with the challah. Scatter with raspberries, and then top with another layer of bread. Pour the liquid mixture over the top of the bread, cover with plastic wrap, and refrigerate overnight.

Bake the French toast the next morning! Your mom will be so happy you did.

Equipment used in the Craftsy Class

Artisan Bread in 5 - May 4, 2015 - 1:46pm

Here is a list of some of the equipment that I used in my Craftsy Class. If you click on the pictures it will take you to more details about the item.

The book, this is what the recipe is based on:

The bucket I use to mix in:

The dough whisk I used to mix the dough:

I used a Roul’ Pat mat to work on, because the counter surface wasn’t smooth:


metal: (light weight, wide and durable)

wood: (inexpensive)

composite wood: (extra wide, won’t warp like wood and easy to clean)


Traditional Firebrick Stone: (thick, durable, but it will take 45-60 minutes to preheat)

Cast Iron: (indestructible and thin, so it heats quickly. The only drawback is that it has a lip on the edge, which makes it hard to scrape it clean)

Glazed Ceramic: (can be used on grill and open flame, thin and heats quickly)

Baking Steel: (indestructible, thin, but heavy. It is flat and a good shape for both pizza and breads.)


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