Combine dry yeast and water together. Combine all dry ingredients in a large mixer. Add the water and yeast mixture with the dry ingredients. Mix the dough until it is smooth. Let the dough rest for 45 – 60 minutes. Divide the dough into 5 pieces.
Grease 5 large baking sheet trays. Roll out the dough onto the sheet trays. Take a roller and run over the dough. Bake in the oven at 350ºF until golden brown.
1. Whisk the eggs, eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2. Preheat an electric skillet to 300 degrees F. Lightly grease the skillet.
3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4. Place the prepared bread slices into the preheated skillet, and cook, turning once until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.
Toss all ingredients together except goat cheese. Plate and garnish with crumbled goat cheese and a cilantro sprig.
Strawberries cooked in simple syrup.
Simple syrup – 1 cup water and 1/2 cup sugar. Bring to a boil until clear approximately 1 minute. Add 2 cups of frozen strawberries and simmer until soft (approximately 4 – 5 minutes). Add cornstarch slurry (1.5 tsp and just enough water to moisten) to thicken and continue to simmer 2 – 3 minutes. Cool.
Place all ingredients including in robot coupe (food processer) including the strawberry simple syrup mixture when cooled and puree.
The dressing is enough for 16 to 20 servings and could be used on other salads.
Cut the sour dough bread in half and butter the outsides. Spread with Dijon mustard spread and add a slice of swiss cheese and sliced turkey. Grill on Panini press until lightly brown.