Challah Bread - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

2
TEASPOONS
DRY YEAST
½ (125
CUP ML
,
SUGAR DIVIDED
¾ (375
CUP ML
(105 110°F°(41-43°C) )
TO
2
LARGE EGGS
5 (1.25
CUPS ML
-
ALL PURPOSE FLOUR
2
TEASPOONS
SALT
½ (125
CUP ML
,
BUTTER CUT INTO
(2.5 )
CM PIECES
1
LARGE EGG FOR EGG WASH
1 (5
TEASPOON
SEEDS
BREADS
39

CHALLAH BREAD

Not only a great bread for a special dinner,
but also makes the best French toast.
(10 )
ML ACTIVE
)
GRANULATED
) ,
WARM WATER
,
LIGHTLY BEATEN
) ,
UNBLEACHED
(10 )
ML KOSHER
)
UNSALTED
1-
INCH
)
ML SESAME
Makes two 1 pound (500 g) loaves
Approximate preparation time: 10 to 15 minutes, plus
3 hours rising and resting, 30 minutes baking, and 1 hour or
longer cooling
Dissolve the yeast and 1 teaspoon (5 ml) of sugar in warm
water in a large liquid measuring cup. Let sit until foamy, about
5 minutes. Add beaten eggs; stir gently
to combine.
Insert the dough blade into the large work bowl of the
Cuisinart ® Food Processor. Add the fl our, remaining sugar, salt
and butter and process on the dough speed until combined,
about 10 to 15 seconds. With the machine running on dough
speed, add liquid through the feed tube as fast as the fl our
absorbs it. Once the dough cleans the sides of the work bowl
and forms a ball, process for 45 seconds to knead dough.
Dough should be smooth and elastic.
Place dough in a large greased glass bowl, turning dough to
grease the entire surface, cover bowl with plastic wrap and let
rise until the dough has doubled
in size, about 2 hours. For a lighter loaf, punch dough down
and repeat the rise. In warmer weather, allow dough to rise
overnight in refrigerator.
Once risen, punch dough down and divide into two equal
parts. Divide each half into three equal parts. Roll each piece
into a long rope. Braid the strands loosely into two separate
loaves. Place on two separate baking sheets lined with
parchment paper. Cover with plastic until doubled in size,
about 1 hour.
Preheat oven to 400°F (200°C).
Brush loaves with egg wash and sprinkle with sesame seeds.
Bake until golden brown, about 25 to 30 minutes. Cool on a
wire rack.
TIP: To make one 1-pound (500 g) loaf, halve all ingredients
and follow the same instructions.
Nutritional information per serving (1 ounce (30 g) ):
Calories 107 (26% from fat)
|
sat. fat 2g chol. 27mg
| |
carb. 18g pro. 3g
| |
sod. 140mg calc. 3mg
| |
fat 3g
|
fi ber 1g