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Dutch
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Pan de
sal |
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Wentelteefje (French toast) |
- 500 GRAM FLOUR
- 2 TSP DRIED YEAST
- 50 GRAM SUGAR
- 2 TEASPOONS SALT
- 50 GRAM SUNFLOWER OIL
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- 8 SLICES OF
WHITE BREAD
- 2 EGGS
- 300 GRAM MILK
- 4 TBSP SUGAR
- 1 TSP CINNAMON
- 1/2 TSP NUTMEG
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Mix the yeast with 100 gram water and 1 tablespoon sugar and let it stand for 10
minutes. In the meantime, stir the oil and the rest of the sugar together. Add
the yeast mixture and 200 gram water, stir well. Now add 100 gram flour, stir
well again. Add the rest of the flour, 100 gram at the time. Knead for ten
minutes, allow the dough to rise one hour. Divide the dough into 4 pieces, roll
them out and cut each roll in six. Allow these bread rolls to rise another half
our and bake 15
minutes at 200 degrees Celsius.
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Beat the milk and the eggs together.
Soak the bread in this mixture for 5 minutes. Fry them 1 minutes on both sides
in hot oil. Mix the sugar with the cinnamon and the nutmeg and sprinkle over
the toast.
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Apparently, many different bread-eating nationalities like to make good use
of their old bread. In
France, this recipe is called "Pain
perdu", in
Germany "Armer ritter", in
Great Britain "poor knights of Windsor"
and
Americans call it "French toast" (and
serve it with syrup instead of sugar). I, however, being of proper Dutch
origin, prefer to stick to my conviction that it is a
Dutch recipe.
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