Toastmaster 1143S - Manual (Page 36)

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Challah Braid Dough
r e g u l a r l a rge
egg room temperature plus 1 1
enough water 80°F/27°C to equal 3/4 cup 1 cup + 1 T B L
o i l 2 T B L 3 T B L
s u g a r 1 1/2 T B L 2 T B L
s a l t 1 tsp 1 1/2 tsp
bread flour 2 cups 3 1/4 cups
a c t i ve dry ye a s t 1 tsp 1 1/2 tsp
P ro g r a m 1 0 1 0
G l a ze :
egg yolk, beaten 1 1
wa t e r 1 T B L 1 T B L
To p p i n g :
p o p py seeds 1 tsp 1 T B L
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
20 pita pock e t s
water 80°F/27°C 1 1/3 cups
o l i ve oil 8 tsp
s u g a r 4 tsp
s a l t 1 1/4 tsp
bread flour 2 cups
whole wheat flour 1 1/3 cups
a c t i ve dry ye a s t 2 1/2 tsp
P ro g r a m 1 0
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.