* 12 slices (1/2 inch/1 cm thick) or baguette
* 1 egg
* 1 cup milk
* 2 tablespoons butter or oil
* salt

Beat the egg, add the milk and a little salt. Moisten the bread slices and fry on both sides in hot oil or butter. Serve with sauté, green peas with butter, or any blanched vegetables.

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Ingredients

1/2 plus 2 cups warm (about 100-110F) water
Approximately 7 cups of flour (bread flour is best, but A.P. will do
in a pinch)
1 tablespoon salt
2 packages active dry yeast

Directions

1. Empty yeast into 1/2c. warm water and stir to dissolve the yeast.
The water must be warm but not too warm, as this will kill the yeast.
Let the mixture stand briefly. Some bubbles should be noted, indicating
that the yeast is good.

2. Add to the yeast mixture 2 additional cups of water and 1 tablespoon
salt and 2 cups of flour. Stir into a relatively smooth batter.

3. Add to the mixture 4 additional cups of flour and stir until it
becomes very difficult to stir the mixture. Turn out the dough onto a
clean, floured surface.

4. Knead the dough until it is free of lumps, rather elastic, and
almost satiny in appearance. During this process, it will be necessary
to add more flour, perhaps 1 or 1.5 cups or a bit more, depending on how
damp the flour is. Enough flour has been added when the dough has only
a hint or almost no stickiness. Too much flour will make the bread
rather tough. Form the dough into a ball and place in a clean, lightly
oiled bowl. Turn the dough over to oil all surfaces. Place a damp
towel over the bowl.

5. Allow the dough to rise in a warm place until doubled, about 1 hour
and 15 minutes to 1 hour and 30 minutes. After rising, punch down the
dough and return to bowl and recover.

6. Allow dough to rise until again doubled, about 1 hour. Punch down
dough and divide into two equal pieces. Form each piece into a long,
thin loaf (this recipe makes two quite large loaves, or you can divide
the dough into more pieces and make small baguettes, suitable for
sandwiches). I find that it is easiest to form the loaves by taking a
piece of dough in both hands and stretching it out by pulling and
slapping the dough against the work surface. The dough will be quite
elastic – you need to be assertive with it when forming loaves. Place
the loaves upside down on a baking sheet or a stone. Some people say to
grease the baking sheet or cover it with cornmeal, but I have found that
the lubrication is not needed and that the cornmeal tends to burn.

7. Place a damp towel over the loaves and let them rise for perhaps 20
minutes, until almost doubled. While the loaves are rising, preheat the
oven to 375F. I find that it is handy to use an oven thermometer, as
ovens vary substantially in temperature.

8. After rising, place the loaves into the oven. The loaves need to
bake for about 40 minutes. During the first 20 minutes, spraying the
loaves with water (from a plant mister, for instance) every few minutes
will improve the quality of the crust.

9. Remove loaves from oven. Turn the loaves over and rap the bottoms
gently. They should sound rather hollow. If not, they are probably
underdone and should be baked a bit longer. Enjoy this bread soon after
baking (the same day, preferably) as it goes stale rather quickly. Note
that, once it is stale, it still makes great garlic bread.

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4 c. French bread, torn into 1/2″ pieces
2 1/2 c. milk
1/4 c. golden raisins
1 tbsp. butter
3 whole eggs
1 c. granulated sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. salt

DIRECTIONS:

Put bread pieces in an 8 to 9 cup microwavable ring mold. Microwave the milk, raisins and butter on high for 3 1/2 minutes. Beat the eggs well with a fork, then beat in sugar, vanilla, cinnamon and salt. Slowly stir into the hot milk mixture. Pour over bread and let sit for 10 minutes.
Microwave uncovered on high for 4 minutes. Stir well then rotate the dish. Microwave on high for 15-20 minutes until pudding is set but jiggles when dish is gently shaken. Let cool. make Sauce.
CINNAMON SAUCE (for Bread Pudding, Apple Pie, etc.) :

Mix 1 cup sugar, 4 tablespoons flour, 3 teaspoons cinnamon and 1/4 teaspoon salt. Slowly stir in 3 cups of boiling water. Place on low heat and simmer, stirring until thick. Add 4 tablespoons butter and 2 teaspoons vanilla. (For a Vanilla Sauce, simply omit the cinnamon.)

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1 loaf French bread, torn into chunks
1 qt. milk
2 c. sugar
2 tbsp. vanilla
3 egg
1 c. peeled, diced apples
1/2 c. raisins
3 tbsp. melted butter

DIRECTIONS:

Soak bread in milk 30 minutes. Mix sugar, vanilla, eggs and apples. Combine with bread chunks. Spread melted butter on bottom of 13×9x2 pan. Add bread mixture. Bake at 350 degrees, 30-35 minutes, until bubbly and hot.

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1 loaf French bread
1 cube butter, soft
1 c. mayonnaise
2 c. grated Cheddar cheese
Sm. bunch green onions, chopped
1/4 c. parsley, chopped
As much garlic as you like, but never less than 2 lg. cloves
1 can crab meat (6 oz.), washed, drained and patted dry

DIRECTIONS:

Cut the bread lengthwise and spread the butter evenly on both halves. Mix the mayonnaise, cheese, onions, parsley, garlic and crab together, then spread them evenly over the butter. Cover with foil, folded high above the surface of the bread so as not to touch the mixture.
Bake at 375 for half an hour. Take off the foil and put the bread back in the oven for another 15 minutes or until nicely brown and lethal.

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3 c. fresh Italian or French bread cubes
6 tbsp. extra virgin olive oil
2 tbsp. chopped fresh oregano
2 tsp. minced garlic
1 tsp. salt
3/4 tsp. freshly ground pepper
Pinch of dried red pepper flakes
1 lb. plum tomatoes, diced
1/2 lb. Mozzarella cheese, diced
1/4 lb. mushrooms, sliced
2 oz. sliced Italian salami in strips
2 green onions, sliced
1 bunch arugula, torn

DIRECTIONS:

Spread bread cubes on cookie sheet and let stand 2 hours. Whisk oil, oregano, garlic, salt, pepper, and pepper flakes together in large bowl. Add remaining ingredients, except arugula; toss. Let stand 15 minutes. Add arugula; toss and serve. Serves 6.

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1/2 c. butter, softened
2 tbsp. mayonnaise or salad dressing
1 (2 1/2 oz.) jar sliced mushrooms, drained
1 (4 1/4 oz.) can sliced black olives, drained
2 tbsp. chopped green onion tops
1 (16 oz.) loaf French bread
1 c. (4 oz.) shredded Mozzarella cheese

DIRECTIONS:

Combine first 5 ingredients; set aside. Slice bread in half lengthwise. Spread bottom evenly with butter mixture; sprinkle with cheese. Place bread top over cheese. Wrap loaf in heavy-duty aluminum foil; grill over medium coals 20-25 minutes, turning after 10 minutes. Yield: 1 loaf.

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9×13 pan
2 tbsp. butter
1 c. chopped onion
12 oz. mushrooms
8 oz. shredded Swiss cheese
10 slices French bread 1 inch thick (1 loaf)
1 can cream of chicken soup
1/2 c. milk
1/4 tsp. pepper

DIRECTIONS:

Saute onions and mushrooms in a pan with butter until tender. Spread into the bottom of the 9×13 pan. Sprinkle Swiss cheese over mushroom/onion mixture. Place bread slices over cheese.
In a small bowl mix soup, milk and pepper and pour over bread. Refrigerate for 2 hours (best overnight). Bake at 350 degrees for 30 minutes.

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1/2 (12 oz.) loaf French bread
1/3 c. mayonnaise
1/4 c. grated Parmesan cheese
1/2 tsp. dried parsley flakes
1/4 tsp. garlic salt or powder

DIRECTIONS:

Preheat broiler. Cut bread lengthwise in half. On cookie sheet, broil bread until lightly browned, about 1-2 minutes. Mix remaining ingredients and spread over bread. Broil 2-3 minutes until browned. Cut crosswise into strips. Makes 6 servings.

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1 1/2 c. cheese (shredded) (Cheddar, Mozzarella or American)
1 1/2 c. Colby Jack cheese
1 tsp. onion powder
1 tsp. garlic powder
1 c. mayonnaise
Italian or French bread

DIRECTIONS:

Mix and spread on Italian or French bread that has been halved. Lay both halves on cookie sheet and bake at 400 degrees until cheese melts and starts to turn brown.

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