Cuisinart DLC-2009CHB - Manual (Page 41)

41
Challah Braid
If you have leftovers, our Challah Braid slices make the best French toast.
Makes 18 servings (1½-pound loaf)
3 tablespoons granulated sugar, divided
1 package active dry yeast
¼ cup warm water (105-115°F)
3¼ cups unbleached, all-purpose fl our
1½ teaspoons table salt
½ cup cold water
1 ⁄³ cup unsalted butter, melted
1 large egg
egg glaze (1 large egg and 1 tablespoon water)
vegetable oil cooking spray
In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand
until foamy, about 5 minutes.
Insert the dough blade in the work bowl and add fl our, remaining sugar and salt. Pulse to
combine, about 2 to 3 times.
Add cold water, melted butter and egg to yeast mixture. With machine running, add liquid
through small feed tube in a steady stream as fast as the fl our absorbs it. Once dough
forms a ball continue processing for 45 seconds to knead dough. Place dough in a
fl oured plastic food storage bag and seal. Let rise in a warm place until doubled in size,
about 1 to 1½ hours.
Place dough on a lightly fl oured surface and punch down. Divide dough into 3 equal
pieces. Use your hands to roll each piece into a cylinder about 1½ x 14 inches. Place the
cylinders side by side on a baking sheet coated with vegetable oil cooking spray. Braid
loosely from one end. Gently pull and taper each end to a point, then pinch and tuck
under loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise
until doubled in size, about 45 minutes. Preheat oven to 375°F for 15 minutes before
baking.
Prepare egg glaze by combining egg with water; brush over braid. Bake in lower third of
preheated oven for 20 minutes. Lower temperature to 350°F and bake until loaf is
browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.
Nutritional information serving:
Calories 119 (29% from fat) • carb. 18g • pro. 3g • fat 4g • sat. fat 2g
• chol. 32mg • sod. 202mg • calc. 4mg • fi ber 0g
Breads