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Cuisinart DLC-2011C manual Yeast Breads, Challah Braid

Models: DLC-2011C

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Yeast Breads

Yeast Breads

Challah Braid

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

Makes 18 servings (one 2-pound [900g] loaf)

Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting,

30 minutes baking and 1 hour or longer cooling.

4tablespoons (60ml) sugar, divided

1package active dry yeast

1/4 cup (50ml) warm water (105˚ - 115˚F [40˚ - 46˚C])

4-1/3 cups (980g) unbleached all-purpose flour

2teaspoons (10ml) salt 2/3 cup (150ml) cold water

1/2 cup (125ml) unsalted butter, melted

1large egg

1tablespoon (15ml) water Vegetable oil cooking spray

In a 2-cup (500ml) liquid measure, dissolve 2 teaspoons (10ml) 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 on dough speed to combine, about 2 - 3 times.

Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb 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 1-1/2 hours.

Place dough on a lightly floured surface and punch down; let rest 5 - 10 minutes. Divide dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1-1/2 x 18 inches (4 x 45cm). 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 (190˚C) 15 minutes before baking.

Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 minutes. Lower temperature to 350˚F (175˚C) and bake until loaf is browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.

Nutritional analysis per serving:

Calories 174 (31% from fat) • carbo. 26g • pro. 4g • fat 6g

sat. fat 3g • chol. 37mg • sod. 267mg • fiber 1g

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Cuisinart DLC-2011C manual Yeast Breads, Challah Braid

Contents

DLC-2011C Series Prep 11 Plus Food ProcessorInstruction Booklet Recommended work bowl capacity for various foods IMPORTANT UNPACKING INSTRUCTIONS WHENREMOVING BLADE Problems and solutions TABLE OF CONTENTSChopping, puréeing, & mixing with metal blade . . . . . . . . . . . . PageCleaning IMPORTANT SAFEGUARDSSAVE THESE INSTRUCTIONS Getting ReadyPowerPrep Metal Dough Blade and Hub Chopping/Mixing Blade INTRODUCTION4 mm Slicing Disc Medium Shredding Disc Pusher Assembly 11-cup 2.7L Work Bowl Shaft not shown Housing Base Cord WrapTHE MACHINE INCLUDES ASSEMBLY INSTRUCTIONSBlade Operation Disc OperationOPERATING INSTRUCTIONS THE MACHINE FUNCTIONSPULSE ON ContinuousTo chop raw fruits and vegetables TECHNIQUES FOR CHOPPING AND PURÉEING WITH THE METAL BLADETo purée fruits and cooked vegetables To dislodge foodTo purée meat, poultry , fish and seafood To chop meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo whip cream To beat egg whitesTo make crumbs and crumb crusts To make pastryPREPARING FOOD FOR SLICING AND SHREDDING For disc assembly instructions, refer to Assembly InstructionsTo make cake mix Round fruits and vegetablesREMOVING PRACTICING SLICING AND SHREDDINGTECHNIQUES FOR SLICING AND SHREDDING SLICED OR SHREDDED FOODSLICING AND SHREDDING CHEESE SLICING MEAT AND POULTRYCooked meat and poultry Uncooked meat and poultryMachine capacity Using the right bladeMeasuring the flour Proofing the yeastKneading sweet dough Kneading bread doughRising Shaping, finishing and bakingDough doesn’t clean inside of work bowl PROBLEMS AND SOLUTIONS WITH TYPICAL SWEET DOUGHSDough feels tough after kneading Soft dough or liquid leaks onto base of food processorCLEANING AND STORAGE FOR YOUR SAFETYMetal dough blade rises in work bowl Motor stopsTEN YEAR FULL WARRANTY ON MOTOR TECHNICAL DATA156 Parkshore Drive Brampton, ON L6T 5M1 Recipe T able of Contents Appetizers Soups Breads Entrées Pizzas Sauces and Dressings SidesDesserts Roasted Garlic and Red Pepper Spread AppetizersFresh Tomato and Corn Salsa Spinach, Feta & Artichoke Stuffed Mushrooms Butternut Squash Bisque with Roasted Cremini Mushrooms SoupsChilled Roasted Red Bell Pepper & Corn Soup Gazpacho Cranberry - Orange Bread Quick BreadsLowfat Banana Nut Bread Challah Braid Yeast BreadsCheese Bread Classic Cuisinart White Bread Pizza Dough Adapted from Charles van Over Olive and Rosemary Country Loaf5 ounces 140g whole wheat flour 1 cup 250ml 1 ounce 30g rye flour 1/4 cup 50ml 2 teaspoons 10ml fine sea saltounces 340g unbleached flour Simple Wheat Starterounces 56g whole wheat flour 1/4 teaspoon 1ml instant yeast2 ounces 56g whole wheat flour 1/2 cup 125ml Multi-Grain Sandwich Loaf1 ounce 28g rye flour 1/4 cup 50ml 1 ounce 28g graham flour 1/4 cup 50mlEast-West Chicken and Vegetable Stir-Fry with Pasta EntréesShrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasPizza Margherita Simple Tomato Sauce Sauces & DressingsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette tablespoons 30ml extra virgin Basic Mayonnaiseteaspoons 12ml dry mustard Tzatziki Sauce Asian Slaw with Peanut Dressing SidesRoasted Garlic and Parmesan Twice Baked Potatoes Savoury Sweet Potatoes with Onions & Currants Hazelnut Butter Cookies Desserts1-1/3 cups 333ml less 1 tablespoon 15ml all-purpose unbleached flour Double Chocolate Chunk CookiesBasic Cheesecake Carrot Cake Basic Flaky Pastry Dough Deep-Dish Pear and Apple Pie cookware, and Savor the Good LifeTM