Stuffed French Toast

Nutella Stuffed French Toast

Bread:

6 cups very warm water

1/4 cup yeast

1/4 cup sugar

1/2 cup oil (melted coconut or canola)

1/2 cup honey

2 heaping tablespoons of salt

7 cups fresh-ground wheat flour

8 cups all-purpose, unbleached white flour

In a Bosch mixer, add water, yeast, and sugar.  Stir a few times with the paddle. Let mixture sit until yeast is frothy. Add rest of ingredients.  Beat on high 10 minutes, then let raise one hour in a separate, greased bowl.  Remember to cover while raising.  Separate into 5-6 balls of dough. Roll out and place in greased bread pans. Cover again with a towel and let the dough raise until it is peaking over the top.  Bake in a preheated, 350 degree oven for 30 minutes.

French Toast Prep:

1 loaf bread, sliced thin

4 eggs

1 cup milk

Dash of cinnamon

1 Tablespoon flour

Nutella

Whisk eggs, milk, cinnamon, and flour together in a large bowl.  Set aside. Grab the bread slices and lay them out with sides matching like you are making sandwiches.  On one side, slather some Nutella.  Put the other side on top, then get a large cup. Press onto the bread so it cuts off the crust and seals the edges.  Dip the sandwiches into the egg mixture.  Cook on a griddle until each side is golden brown.  Top with your favorite toppings: my family chose fresh strawberries and powdered sugar.