French Bread Rolls

French Bread Rolls
from Melskitchencafe.com
Makes exactly 1 dozen

• 1 1/2 cups warm water
• 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
• 2 tablespoons granulated sugar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 4 cups all-purpose flour, give or take a few tablespoons

1. In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
2. Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
3. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
4. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

French Toast Strata

French Toast Strata

French Toast:
1 lb french bread, cut into 1 inch cubes
1 8 oz. package cream cheese, cut into 1/2 inch cubes
8 eggs
2 1/2 cups half and half
6 tablespoons butter, melted
1/4 cup maple syrup

DIRECTIONS

1. Grease a 9x13x2 rectangular baking dish.
2. Place half the bread cubes in the dish.
3. Sprinkle with cream cheese cubes and then remaining bread cubes.
4. Combine eggs, cream, melted butter and syrup.
5. Mix well and pour over bread and cheese cubes.
6. Using a spatula, press layers down to moisten.
7. Cover with plastic wrap and refrigerate for 2 hours, or overnight.
8. Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
9. Let stand about 10 minutes before cutting.

Apple Cider Syrup:
1/2 cup sugar
4 tsp. cornstarch
1/2 tsp. cinnamon
1 cup apple juice
1 T Lemon juice
1 T butter

In a saucepan, combine sugar, cornstarch, and cinnamon. Add juices. Cook over medium heat till thick. Then cook 2 minutes more. Remove from heat and add butter.