Challah Braid Dough; Pita Pocket Dough - Toastmaster Breadmaker's Hearth 1143S Use And Care Manual

Challah Braid Dough

egg room temperature plus
enough water 80°F/27°C to equal
o i l
s u g a r
s a l t
bread flour
a c t i ve dry ye a s t
P ro g r a m
G l a ze :
egg yolk, beaten
wa t e r
To p p i n g :
p o p py seeds
M e t h o d
1 . Place dough on a lightly floured surfa c e. Divide into thirds, making 3 (10-inch regular,
13- inch large) ropes with tapered ends. Pinch ropes together at one end, braid together. P i n c h
together at other end and secure bra i d .
2 . Tra n s fer braided dough to greased baking sheet; c over and let rise in a wa rm place 45 minu t e s
or until double in size.
3 . Combine glaze ingredients and brush onto bra i d . S p rinkle with poppy seeds and bake at
375°F/190°C 25 minu t e s, or until done.

Pita Pocket Dough

water 80°F/27°C
o l i ve oil
s u g a r
s a l t
bread flour
whole wheat flour
a c t i ve dry ye a s t
P ro g r a m
M e t h o d
1 . Place on a lightly floured surfa c e. Divide into 10 pieces. Shape each piece into a smooth ball.
2 . Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. L e t
rise about 20 minu t e s.With fingertips flatten each ball into a 6 inch circle.
3 . B a ke at 500°F/260°C for 5 minutes or until puffed and tops begin to brow n .
4 . Cut each in half to fo rm 2 pocke t s.
r e g u l a r
1
3/4 cup
2 T B L
1 1/2 T B L
1 tsp
2 cups
1 tsp
1 0
1
1 T B L
1 tsp
20 pita pock e t s
1 1/3 cups
8 tsp
4 tsp
1 1/4 tsp
2 cups
1 1/3 cups
2 1/2 tsp
1 0
- 36 -
l a rge
1
1 cup + 1 T B L
3 T B L
2 T B L
1 1/2 tsp
3 1/4 cups
1 1/2 tsp
1 0
1
1 T B L
1 T B L