Pan de sal
Wentelteefje (French toast)
- 500 GRAM FLOUR
- 2 TSP DRIED YEAST
- 50 GRAM SUGAR
- 2 TEASPOONS SALT
- 50 GRAM SUNFLOWER OIL
- 8 SLICES OF WHITE BREAD
- 2 EGGS
- 300 GRAM MILK
- 4 TBSP SUGAR
- 1 TSP CINNAMON
- 1/2 TSP NUTMEG
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.
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.
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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