I’d like to propose a toast to toast and edible puns and to breakfast cocktail toast concoctions. And good luck to all the buttery bread that’s ever lived. May you all be toasted, dunked in soup, or transformed into pudding.
Cheers to Elliot’s little foot in the left corner. And to casual bread baking without any yeast. I’d like to raise a glass to the lovely hills on top of this bread and the vaguely biscuit-y and english muffin-y texture that has me wanting to toast this for every meal.
Cheers to using this bread for French toast. (Oui!) Cheers to eating toast for lunch while twirling to springy tunes. Let’s make this bread on a casual night and have a grilled cheese for dinner while drinking the rest of the bottle of champagne with a hottie.
- 3 cups all-purpose flour
- 2 T sugar
- 1 T baking powder
- 1 t kosher salt
- 2 T warm honey
- 12 oz. champagne
- 4 T butter melted
- zest from 1 orange + 4+ T softened butter (+salt and honey to taste, optional)
- Preheat your oven to 350F. Spray a 9×5″ loaf pan with cooking spray and set aside. In a medium bowl whisk together the flour, sugar, baking powder, and salt. Using a wooden spoon stir the honey and champagne into the dry ingredients being careful not to over mix. Pour half of the melted butter into the bread pan. Spoon batter over the butter. Pour remaining two tablespoons of butter over the batter. Bake for 50-60 minutes or until the top is golden and a skewer inserted in the center comes out clean. Allow to cool completely.
- Using an electric mixer beat together the orange zest and softened butter. Feel free to add a pinch of salt and honey to taste. Toast your bread and enjoy! Champagne toast!
Yay! Click HERE for a printable pdf of the recipes above.
This toast isn’t burnt. It’s just Cajun style.