Whole Wheat French Bread Recipes

Steps:

• Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
• Stir in salt, oil and half of flour.
• Gradually add remaining flour, mixing well.
• Knead 8-10 minutes or until smooth and elastic.
• Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
• Punch down and divide into 1-4 pieces, depending on the size loaves desired.
• Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
• Place on greased cookie sheet.
• Slash top of dough with knife 3-5 times diagonally down each loaf.
• Brush with water and let raise till double again (about 1 hour).
• Bake at 375°F for 30 minutes.
• Use within one day or double wrap and freeze.

Steps:

• Preheat Griddler, fitted with the griddle plates, to 375°F (190°C), and grease with nonstick spray.
• Use a whisk to beat the eggs in a 9x13-inch (23x33-cm) casserole dish until smooth.
• Add the milk, maple syrup, vanilla, cinnamon, and salt, and whisk until smooth and well combined.
• Dunk the bread in the batter, 4 slices at a time, until just soaked. Do not let the bread soak in the wet ingredients too long or it will become too wet and fall apart when you attempt to pick it up.
• Transfer the soaked bread to the Griddler and cook for 10 minutes.
• Sprinkle with powdered sugar, drizzle with maple syrup, and serve.
• Enjoy!

Steps:

• Place ingredients in the bread pan in the order the manufacturer recommends.
• I run mine on the 2 lb white bread cycle, and it always comes out perfect!