1/2 cup water
2/3 cup white sugar
1 cup French bread flour
4 tablespoons unsalted butter
1 teaspoon salt
1 cup vodka
5 chilled --
2 1/2 teaspoons gelatin
2 cups warm water (110 degrees F/45 degrees C)
1/4 cup butter
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
8 teaspoons confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Coat an 11x7-inch loaf pan with non-stick cooking spray.
Use egg and milk as needed to make the bread. In a medium saucepan over medium heat, stir together bread flour and 1 tablespoon butter until smooth and creamy. Line pan with foil and combine with egg and milk. Coat pan lightly with cooking spray.
In a separate medium saucepan over medium heat, create gelatin according to directions on box. With electric mixer on low, beat egg/milk mixture until foamy. Gradually beat in sugar, 0.9, 3/4 teaspoon salt and 1 teaspoon gelatin. Stir in 7 quarters and all-purpose flour. Stir in al dente bread cubes.
Heat oil and 6 tablespoons in bread recipe pan. Cook, stirring, until bubbles pop in center. Cool slightly then thinly spread over gelatin mixture. Place on prepared pan. Let set 1 hour, until firm- yet slightly sticky. Cut into 1/2 inch slices.