Country Sourdough French Toast - Country Recipe Book (2024)

FAQs

What is country sourdough made of? ›

Country sourdough vegan bread made with white flour, water, salt and 20% whole wheat flour, contains no sugar or yeast and is fermented naturally for 48 hours. Country sourdough is perfect for sandwiches and toasts.

While the bread is soaking, heat the butter in a skillet or non-stick pan. Once the butter has melted, add 2 slices of the soaked bread to the pan. Cook until the bottom is golden, about 2 minutes. Flip the bread and cook the other side until it's also golden, about another 2 minutes.

Slices of bread are soaked or dipped in a mixture of beaten eggs, often whisked with milk or cream. Sliced or artisan loaves cut to 3/4 to 1" thick are frequently used as the bread of choice. Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture.

Some popular ways to enjoy sourdough bread for breakfast include toasting it and spreading it with butter and jam, making a breakfast sandwich with eggs and avocado, or using it as a base for French toast.

Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast.

The bottom line. Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

The Bottom Line. Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.

In fact, French toast was invented long before France even existed. The first known recorded recipe for French toast comes from Rome around 300 A.D. The Roman author Apicius included it in his cookbook titled "Cooking and Dining in Imperial Rome". For centuries, the French themselves called this dish "Roman Bread".

According to a collection of recipes from the early 5th century AD, the dish we now know as French toast existed as early as the age of the Roman Empire. In their style of French toast, called Pan Dulcis, Romans would soak bread in a milk and egg mixture, then fry it in oil or butter.

What is a fun fact about French toast? ›

French toast got its current name through a grammatical error. Albany, New York, innkeeper Joseph French introduced the dish to America in 1724. He intended to name his creation “French's Toast” but inadvertently left out the apostrophe and S. The phrase “French toast” first appeared in print in 1871.

This is the bread I make several times a week. We eat it with jam for breakfast, topped with avocado and cheese for lunch, soaking up soups and sauces for dinner. I often make it exactly this way, with no extras.

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

“The whole-grain sourdoughs have more fiber, protein and micronutrients, making them more filling and healthier for you overall,” says Natalie Rizzo, registered dietitian and nutrition editor at TODAY.com.

June 11, 2008. Country-style loaves of bread have thick crusts and a coarse texture. This kind of bread sometimes contains whole wheat flour. The Bon Appétit Test Kitchen staff calls for it in dishes that require bread with a texture somewhere between that of a baguette and a whole grain loaf.

Better source of minerals

This is due to the naturally occurring compound found in grains called phytic acid, which is broken down and helps us to better absorb the bread's nutrients and minerals. It's for this reason that sourdough bread is a better source of minerals, especially magnesium, iron, and zinc.

Adding slightly to Peter Niepel 's excellent response - Sourdough is more a style (or technique) of bread making rather than a type of bread. I make traditional Sourdough white bread as well Jewish Rye, Rye, Pumpernickel and Wheat - all using the same wild yeast culture to make the starters for each.