Health most important: bread

I love to make bread toast with leftover stale breads usually or else ill turn them as breadcrumbs instead of trashing. Everytime while making the famous Jewish challah bread, i always want to make some bread toast with the leftover slices. Finally i have to say that my wish came true, yep i prepared this beautiful honey cinnamon bread toast for our breakfast during a weekend brunch with a loaf of leftover challah bread. If you dont have any idea about the Challah Bread, do check my 6 strand braided bread and my 4 strand braided Challah bread.

Every 3rd of the month,a bunch of food bloggers run the famous blogging marathon and today we are running our 25th edition, cant believe its our 25th edition and am very happy to be a part of this wonderful family, i just missed an edition coz of my operation last year else i have never failed any edition. Do you know few of the marathoners have organised something interesting secretly to celebrate this 25th edition and hope they will reveal it very soon. Coming to this weeks theme, i choosed breakfast on the run as this weeks theme.The remaining recipes am posting for the next two days will go for less than 30minutes of cooking time as the theme is to wrap the breakfast and go.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

6nos Challah bread slices (slice them as bit thick)

2cups Milk

3nos Eggs

1tsp Cinnamon powder

Honey /Agave syrup (as per need)

Butter or oil for toasting

Beat the eggs with cinnamon powder, honey and keep aside.

Dip a bread slice in the milk and dip immediately to the egg mixture until the bread gets well coated with the egg mixture.

Heat enough butter or oil in a pan, drop immediately the egg coated challah bread slice to the hot butter or oil and toast it on both sides until they get well toasted.

Serve it with honey or else with agave syrup.

Best Types of Bread

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The growing popularity of international bread is reflected in the many types sold in supermarkets, delis and bakeries. Some common bread includes:

Bagel.This doughnut shaped roll, identified with Eastern European and Jewish communities, is boiled and then baked. Traditionally, bagels are made from high gluten white flour, but whole wheat, rye, pumpernickel, sourdough, and other versions are also commonly available. They may be topped with caraway, sesame, or poppy seeds, chopped onions or coarse salt.

Brioche.A high yeast roll that originated in France, brioche falls somewhere between bread and cake in terms of texture and taste. It is usually made with refined white flour and enriched with butter and eggs.

Chapatti.A flat Indian bread that is made with whole wheat or white flour and may be leavened or unleavened. Some are brushed with butter or oil, adding extra calories.

Ciabatta.Olive oil is added to this Italian raised bread, making it moist and chewy, oregano, basil and various other herbs may also be added.

Cornbread.This traditional southern bread is made from wheat flour, ground yellow cornmeal, eggs, milk and sometimes sugar.

English muffin.High protein white flour is used to make this round, honeycomb roll, and it is cooked in a skillet or on a griddle.

Focaccia.Italian yeast bread that is made from a dough similar to that of pizza, it is usually baked in a large disc and flavored with olive oil, onions, garlic and other herbs. The added oil in this recipe contributes extra calories.

Matzo.Made from wheat flour, water and salt, this cracker like unleavened Jewish bread is traditionally served at Passover meals.

Multigrain.Often promoted as a health food, this bread is usually made with a combination of flour and added ingredients, such as sprouts, various seeds, and raisins. Some multigrain bread is more nutritious than other types, but a check of their labels will often show that many are comparable to ordinary breads.

Naan.Baked on the hot side of a tandoori oven, this flat yeast bread originated in India.

Pita.This flat, leavened Middle Eastern bread puffs up during baking and then flattens out to leave a hollow middle or pocket.

Pumpernickel.This heavy rye German bread derives its dark color from molasses or caramel. One dense type is steamed and baked for hours, then sliced very thin.

Quick bread.Made from a variety of flours, it is leavened with baking powder or baking soda and rises as it bakes. Biscuits, muffins, scones, coffee cakes and loaf breads are all quick breads.

Rye.All rye bread is heavy and dense most of the softer, deli type rye breads are made mostly of wheat flour.

Sourdough.This bread is leavened with a starter and is usually made with white flour. True sourdough bread has a heavier, denser texture than yeast leavened breads.

Tortilla.This unleavened Mexican bread is made of corn or wheat flour salt and water and cooked on a griddle.

Wheat breadis also likely to be produced mostly from refined white flour, although it may contain varying amounts of whole wheat flour, bran, and other ingredients.

Whole wheat bread will contain mostly whole grain wheat flour, but unless it specifically states on the label 100% whole wheat it too may contain some refined white flour.

White bread is made from refined wheat flour to which nutrients, such as iron calcium and several B vitamins have been restored.

High fiber bread is usually made from white wheat flour with varying amounts of added bran.