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Cuisinart DLC-2009CHB manual Breads, Challah Braid, Cup unsalted butter, melted

Models: DLC-2009CHB

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Breads

Challah Braid

If you have leftovers, our Challah Braid slices make the best French toast.

Makes 18 servings (1½-pound loaf)

3tablespoons granulated sugar, divided

1 package active dry yeast

¼ cup warm water (105-115°F)

3¼ cups unbleached, all-purpose ﬂour 1½ teaspoons table salt

½ cup cold water

1⁄³	cup unsalted butter, melted

1large 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 flour, 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 flour absorbs it. Once dough forms a ball continue processing for 45 seconds to knead dough. Place dough in a floured 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 floured 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 • ﬁber 0g

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Cuisinart DLC-2009CHB manual Breads, Challah Braid, Cup unsalted butter, melted

Contents

DLC-2009CHB Food Capacity Recommended work bowl capacity for various foodsImportant Unpacking Instructions Contents General Getting ReadyOperation Introduction Disc Operation Blade OperationOn Continuous Machine FunctionsTechniques for Chopping and Puréeing with the Metal Blade To chop meat, poultry and seafood To beat egg whites Whole peppers are an exception Round fruits and vegetablesLarge fruits like pineapple Cabbage and iceberg lettuceLong fruits and vegetables Remove the slicing or shredding discSmall amounts of food French-cut green beansSalami and other sausages Cooked meat and poultryUncooked meat and poultry Machine capacity Using the right bladeMeasuring the ﬂour Prooﬁng the yeastKneading sweet dough Kneading bread doughRising Shaping, ﬁnishing and bakingIf soft dough or liquid leaks onto base of food processor If dough doesn’t clean inside of work bowlIf motor stops If dough doesn’t riseCleaning and Storage For Your Safety Before Returning Your Cuisinart Product Recipe Notes RecipesGreek Spread AppetizersFresh Tomato and Corn Salsa Creamy Guacamole Roasted Garlic and Red Pepper SpreadSpinach, Feta and Artichoke Stuffed Mushrooms Turkey Sausage and Sun-Dried Tomato Puff Pastry Pinwheels Hummus Gazpacho SoupsButternut Squash Soup with Leeks Caramelized Five Onion Soup Vegetarian Potato and Split Pea Soup Basic Mayonnaise Sauces and DressingsPesto Tartar SauceSun-Dried Tomato Tapenade Roasted Red Pepper Sauce Simple Tomato SauceChocolate Sauce with Variations Asian Slaw with Peanut Dressing Cup walnut halves, shells removed Shredded Carrot Salad with Honey-Ginger DressingPounds carrots, peeled, cut into 2-inch pieces Cup golden raisinsCapered Tuna Spread Cup extra virgin olive oil Lemony Honey Dijon VinaigretteCreamy Chèvre and Peppercorn Dressing Herbed Balsamic Vinaigrette Cup unsalted butter, melted BreadsChallah Braid Pecan Sticky Buns Sesame Dinner Rolls Stollen Cheese BreadCup slivered almonds, divided also used in ﬁlling Cup raisinsCup plus 1 tablespoon nonfat milk Cup powdered sugarClassic Cuisinart Wheat Bread Classic Cuisinart White BreadPackage active dry yeast Teaspoons granulated sugar ¹⁄ ³ Package active dry yeast Tablespoon granulated sugar ¹⁄ ³Cup warm water 105-115F Pizza DoughPackage active dry yeast Teaspoon granulated sugar Cup granulated sugar Cranberry-Orange BreadCarrot-Raisin Mufﬁns Lowfat Banana Nut BreadCup ﬁrmly packed dark brown sugar Mocha-Pecan Coffee Cake¹⁄ ³ Cup walnut halves, shells removed Strips orange zest Jalapeño Cornbread To make bread Cilantro-Lime ButterAlmond-Pear Bread Variations Popovers with VariationsFrench Cut Green Beans with Shallots SidesGlazed Carrots Pounds carrots, peeled, cut to ﬁt feed tube verticallyPotato and Leek Gratin Roasted Garlic and Parmesan Twice Baked Potatoes Chili Lime Chicken with Grilled Pineapple and Zucchini EntréesGreek Burgers with Feta and Olive Tapenade Roasted Pork Loin with Apple Onion and Dried Plum Stufﬁng Salmon and Pesto Potatoes Pesto, Cheese and Fresh Tomato Pizza PizzaLemon Ginger Biscotti DessertsHazelnut Butter Cookies Cup almond toffee bits such as Heath brand Makes 16 browniesDouble Chocolate Chunk Cookies Peach Melba Crisp Apple Kuchen Basic Cheesecake Double Chocolate Variation Basic Flaky Pastry DoughDeep Dish Pear and Apple Pie Page Page IB-8044 Version no DLC2009CHB IB-8044