french toast

Okay... do you mean the recipe for it. Or the recipe for the toast and the french bread itself? ************************************************ French Toast 8 thick slices bread 2 eggs 3/4 cup milk 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon white sugar 1 teaspoon of butter 1 teaspoon vanilla extract Powdered sugar for topping Mix and beat together your eggs, milk, vanilla, cinnamon, sugar, butter and nutmeg. Mix well. Lightly oil your griddle or skillet and put it over medium-high flame. Dunk each slice of bread in the egg mixture. Make sure each slice gets coating on boat sides. Don't soak for too long. Make sure the skillet/griddle is hot before trying to cook. Cook until golden brown on both sides. To speed cooking and to get more of a crisp try covering the toast while letting it cook. ********************************* French Bread 6 cups all-purpose flour 2 (.25 ounce) packages active dry yeast 1 1/2 teaspoons salt 2 cups warm water 110 degrees F (~45 C) 1 tablespoon cornmeal 1 tablespoon water 1 egg white In a large bowl, combine 2 cups flour, yeast and salt. Mix in 2 cups warm water. Beat until well blended. Stir in the remaining flour. On a lightly floured surface, knead in enough flour until dough is smooth and elastic. Knead the dough for roughly 8-10 minutes. Form the dough into a large ball. Place dough in a greased bowl, turn once. Cover, and let rise in a warm spot until doubled in size. Punch dough down the expanded dough, and divide in half. Turn out onto a lightly floured surface. Cover the dough pieces and let them rest for 10 minutes. Roll out each half into a large rectangle. Now roll the rectangles up from the long side so they'll look like loaves. Moisten the edge with water and seal. Taper ends. Grease a large baking sheet and sprinkle it with cornmeal. Place loaves, with seam side down on the baking sheet. Lightly beat the egg white with 1 tablespoon of water and brush it onto the loaves. Cover with a damp cloth or suitable substitute. Let the loaves rise until nearly doubled (~30-40 minutes). Set the oven to 375 F (~190 C) to preheat it. With a sharp knife (maybe serrated), make 3 to 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in the oven at 375 F (~190 C) oven for 40-50 minutes or until bread is throughly done. Cover loosely with foil to avoid over browning if needed. The loafs should come out as a healthy brown. Remove, cool on a wire rack or suitable surface.