Tahini challah French toast with rhubarb and date syrup - The Jewish Chronicle
Take brunch up a notch with a couple of Israeli favourite ingredients
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Ingredients
- 500g strong bread flour
- 75g caster sugar
- 20g dried yeast
- 12g fine sea salt
- 250ml warm water
- 100ml sunflower oil
- 100g raw tahini
- 800g rhubarb, cut into 2cm pieces
- 80g sugar
- 200g Medjool dates, chopped
- For the French toast (1 challah/3 people)
- 20g butter
- 100ml milk
- 2 eggs
- Raw tahini
- Date syrup
- 300g plain Greek yoghurt or sour cream (for three portions)
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