Yeast Breads, Challah Braid, Tablespoon water | Cuisinart DLC-2011N

Yeast Breads

Challah Braid

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

Makes 18 servings (one 2-pound loaf)

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

30 minutes baking and 1 hour or longer cooling

4	tablespoons sugar, divided	2/3	cup cold water
1	package active dry yeast	1/2	cup unsalted butter, melted
1/4	cup warm water (105˚ - 115˚F)	1	large egg
4-1/3	cups unbleached all-purpose flour	1	tablespoon water
2	teaspoons salt	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 on dough speed to combine, about 2 to 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 to 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. Place the cylinders side by side on a baking sheet coated with 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 15 minutes before baking.

Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 min- utes. Lower temperature to 350˚F 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-2011N manual Yeast Breads, Challah Braid, Cup warm water 105˚ 115˚F Large egg, Tablespoon water

Contents

DLC-2011N Yielding two 1-1/4 pound loaves Recommended work bowl capacity for various foodsCups whole grain flours no white flour added For custom recipes Place the box on a low Pusher AssemblyTable or on the floor Next to the kitchen Table of Contents Getting Ready CleaningBlades are sharp. Handle them carefully Operation Introduction Quick breads, muffins, and biscuits Blade OperationDisc Operation Dough Button On ContinuousPrepare the dough ingredients and place in work bowl Inch pieces of even size and length To purée fruits and cooked vegetables To chop raw fruits and vegetablesTo dislodge food To chop hard foods To purée meat, poultry, fish and seafood To chop meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut butters To whip cream To beat egg whitesTo make crumbs and crumb crusts Cut or break bread, crackers or cookies into Tip To make cake mixWhole peppers are an exception Large fruits like pineapple Small, round fruits and vegetables Remove the slicing or shredding discLong fruits Vegetables Small amounts of food Cooked meat and poultry Hard, at room temperatureUncooked meat and poultry Salami and other sausages Machine capacity Using the right bladeMeasuring the flour Proofing the yeast Kneading bread dough Adding liquidsKneading sweet dough Rising Dough feels tough after kneading Dough doesn’t clean inside of work bowlSoft dough or liquid leaks onto base of food processor Motor stops Metal dough blade rises in work bowl Blade doesn’t incorporate ingredients Technical Data For shipping instructions To the store where it was purchased or Recipe Table of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafood Roasted Shallot & Herb Hummus Hummus These savory wafers just melt in your mouth Jalapeño Jack WafersSmall onion Cup all-purpose flour Do-ahead prep makes these perfect for entertaining Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten together For a savory side dish, use this stuffing in portobellos Spinach, Feta & Artichoke Stuffed MushroomsClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de Provence Butternut Squash Bisque with Roasted Cremini Mushrooms SoupsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-half Chilled Roasted Red Bell Pepper & Corn Soup Inch pieces Teaspoon kosher salt GazpachoFresh cilantro for garnish, if desired Medium tomatoes, cored, cut into Cranberry Orange Bread Quick Breads Banana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear Bread Challah Braid Yeast BreadsCup warm water 105˚ 115˚F Large egg Tablespoon water Cups unbleached all-purpose flour Cheese Bread Spoil your family with homemade bread Classic White Bread Pizza Dough Basic Artisan Bread Artisan Breads To make baguettes Variation Adapted from Charles van Over Olive and Rosemary Country Loaf Simple Wheat Starter Ounces unbleached flourOunces whole wheat flour Makes one 24-ounce loaf Multi-Grain Sandwich Loaf Makes two long loaves Farm House Bread Entrées Pesto Salmon and Pesto Potatoes en Papillote Shrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasTablespoons Pesto, p Ounce Reggiano Parmesan Ounces fontina, well chilled Five Cheese Pizza BiancoChives, cut in 1-inch lengths Well chilled Pizza Margherita Some of the best things in life are the simplestReduced version for pizza Make ahead for a picnic or tailgating party Roasted Pepper, Chevre & Mozzarella CalzoneMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in half Simple Tomato Sauce Sauces & Dressings Cranberry Relish with Toasted Walnuts Creamy Chevre & Peppercorn DressingCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Teaspoon sugar Basic Mayonnaise Teaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki Sauce French Cut Green Beans with Shallots Sides Asian Slaw with Peanut Dressing Roasted Garlic and Parmesan Twice Baked Potatoes Cup evaporated skim milkTeaspoon ground white pepper Teaspoon salt At room temperature Savory Sweet Potatoes with Onions & CurrantsCup maple syrup Desserts Cups 6 ounces lightly At room temperature Toasted hazelnutsHazelnut Butter Cookies Pound unsalted butter Chocolate heaven Double Chocolate Chunk Cookies Lemon Ginger Biscotti Delicious with coffee or teaRemove and reserve Basic Cheesecake White Chocolate Cream Cheese Frosting Carrot Cake Basic Flaky Pastry Dough Thaw at room temperature for an hour before usingInch pieces, well chilled To 4 tablespoons ice water Creamy apple pie with crunchy, crumb topping Old World Apple Crumb PieMakes 1 10-inch pie, 12 servings Preheat the oven to 375 F Each, peeled, cored and quartered Juice Deep-Dish Pear and Apple PieCup real maple syrup Preheat the oven to 400˚F Chocolate lover’s dream come true Dark Chocolate TrufflesCocoa Scrape the work bowl IBIB-5054A