Ingredients:
200g strong flour
200g plain flour
12g yeast
1 tsp salt
50g sugar
2 free range eggs
150ml milk
80g dried cranberries
2 oranges, zester
1 egg per slice of bread
1 tsp vanilla extract
Method:
Pre-heat oven to 170°C.
Mix the two flours together with the yeast, salt and sugar. Using your hand, blend the dry ingredients together.
Add the eggs and milk, then mix to a soft dough.
Transfer the bread mix to a clean work surface and knead for 5-10 minutes.
When the dough is smooth and stretchy return to the mixing bowl and cover with a tea towel. Leave the dough to prove for 1 hour or to double in size.
Tip the dough onto a work surface and knead in the cranberries and orange.
Place the dough in a 2lb loaf tin, cover and prove for a further 30-45 minutes.
After proving brush the bread with an egg wash and place in the oven for 45-55 minutes.
Let the bread cool and cut into 1 ½ cm slices.
Whisk as many eggs as you need (depending on how many slices you have cut) and add the vanilla extract.
Dip each side of the bread in the egg and vanilla mix.
Pre-heat a pan on a medium heat with butter. Once the pan has heated, fry each side of the French toast until it is golden brown.
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