Three Ways with Bread

Everyone loves bread, so here are three easy recipes one of which will please everyone from 6 months up!

Kids French Toast / Eggy Bread

• 3-4 slices of white bread
• 2 organic eggs, beaten
• dash cream or milk
  
• pinch cinnamon (optional for savory version)
  
• pinch nutmeg (optional for savory version)
• butter for frying
• honey / maple syrup to serve

Using your favourite shaped cookie cutters cut out fun shapes from the bread. Add the Cinnamon and nutmeg to the eggs and cream and mix. Dip the pieces of bread in the egg mixture and fry on a very low heat until golden brown on each side. For a sweet version, dust with icing/powdered sugar and serve with maple syrup or honey. For a savoury version, season with salt and pepper and serve with whatever condiment you prefer. The kids love this one and it's a great way to sneak some protein in!


Perfect Garlic Bread

• 1 French style baguette
• 5-6 cloves of garlic, finely chopped
• 8 oz butter
• Chives, to garnish (optional)

Slice your baguette in half. Melt the butter in a small pot over a low heat (you don't want it to brown) Chop the garlic and add into the butter. Keep over a very low heat for a few minutes until garlic has softened. Using a nice silicon (if you can find one, they are brilliant - no hairs falling out onto your pastry!) pastry brush, slather the butter and garlic over the bread, trying to evenly distribute the garlic.

Bake at 180C/350F for ten minutes to crisp the bread. You can eat it like this, but I like to brown it for a minute or two under the grill. Just switch the oven to grill and watch it carefully until it browns to your liking. Allow to cool for a minute. Awesome with pasta!


Beer Bread
I used to (*gasp*) buy a mix for beer bread when we lived in America. It was divine, moist, buttery, even slightly sweet and I missed it quite a bit until I found this recipe over on Fallen Souffle. Although the original recipe calls for Fontina Cheese, I doubt you would be able to get that outside of Dublin, so I had to use cheddar, which worked out fine. I know Fontina would have been better, but I have to work with what I've got! I also had to use red onion, as that's all I had, which isn't quite as aesthetically pleasing than white or even green onion. But this bread tasted absolutely heavenly, just like how I remembered... and homemade to boot!!! Enjoy!

Onion and Fontina Beer Batter Bread

• 1 Tbsp olive oil
• 1 cup diced onion
• 3 cups all purpose flour
• 3 Tbsp sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 cup shredded fontina cheese
• 1 (12 ounce) bottle beer, such as amber ale
• cooking spray
• 4 Tbsp melted butter, divided
  

1. Preheat oven to 375 degrees. Spray a 9 or 10 inch loaf pan with cooking spray (or just grease).

2. In a small skillet, heat oil over medium heat and saute onions for about 6 minutes until golden. Allow to cool to room temperature.

3. In a large bowl, combine flour, sugar, salt, and baking powder. Make a well in the center of the mixture and add cooled onions, cheese and beer. Stir until just combined, it will be a little stiff.

4. Spread into greased pan and drizzle with 2 T. of melted butter. Bake for 35 minutes; brush with remaining butter and bake an additional 20 minutes until the top is golden and the center is set. Cool 5 minutes in the pan, remove and allow to continue cooling on wire rack.



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