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19
3.
While the yeast is proofing, measure out the
flour in a separate mixing bowl.
4.
Once the yeast is foamy and the milk
mixture is at the appropriate temperature,
add the milk mixture, egg and flour and turn
the mixer on to Speed 2. Mix until dough
comes together as a ball and cleans the side
of the bowl.
5.
Once dough ball forms, continue to knead
on Speed 2 for about 4 to 5 minutes. Dough
should be smooth. If sticky, add 1
tablespoon of flour at a time until smooth.
Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
6.
Cover bowl and let rise in a warm, draft-free
place until doubled in volume, about 1 hour.
7.
Preheat oven to 375°F. Lightly butter a
9-inch round baking pan. Divide the dough
into 16 equal pieces (about 2¼ ounces
each). Roll into balls and arrange in the
prepared pan. Cover with plastic wrap and
let rise until about doubled, about 30 to 45
minutes.
8.
Combine remaining tablespoon of milk and
butter and heat until butter is melted. Just
before baking, gently brush rolls with melted
butter and milk. Bake until golden brown,
about 25 to 30 minutes (internal temperature
of rolls will be 200°F when tested with an
instant-read thermometer).
9.
Remove from oven and cool on wire rack
until cool to the touch; remove from pan and
allow to cool completely.
Nutritional analysis per roll:
Calories 183 (35% from fat) • carb. 26g • pro. 4g • fat 7g
sat. fat 5g • chol. 34mg • sod. 153mg • calc. 13mg
fiber 1g
Challah
Our challah makes the best French toast – that is, if
you have any left over of course!
Makes one loaf
¼ cup warm water (105°F to 110°F)
2¼ teaspoons (1 standard packet) active dry
yeast
3 tablespoons granulated sugar, divided
½ cup cold water
3¼ cups bread flour (or unbleached,
all-purpose flour)
1½ teaspoons kosher salt
1
/
3
cup (5 tablespoons + 1 teaspoon)
unsalted butter, room temperature
1 large egg
Egg wash (1 large egg and 1 tablespoon
water, whisked together)
1.
Stir together the warm water, yeast and 2
teaspoons sugar in the Cuisinart
®
mixing
bowl. Attach the dough hook and let stand
until foamy, about 5 minutes.
2.
Once the yeast has proofed, add the cold
water, flour, remaining sugar, salt, softened
butter and egg to the bowl. Begin to mix on
Speed 2 to incorporate ingredients. Once a
dough ball is formed, continue to mix on
Speed 2 to knead the dough until smooth,
about 5 minutes. Dough should be soft and
spring back to the touch.
3.
Cover the mixing bowl and let the dough rise
in a warm, draft-free place until volume is
doubled, about 1 to 1½ hours. Line a sheet
tray with parchment paper.
4.
Transfer dough to 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 the prepared
tray. Loosely braid the three pieces from one
end. Gently pull and taper each end to a
point, then pinch and tuck under loaf. Cover
with plastic wrap lightly coated with cooking
spray and let rise until doubled in size, about
45 minutes.
Preheat oven to 375°F with the rack
positioned in the lower third of the oven.
5.
When ready to bake, brush the loaf with the
egg wash. Bake for 20 minutes, lower the
temperature to 350°F and bake until loaf is
browned and sounds hollow when tapped,
about an additional 10 minutes. Remove
from oven and cool on wire rack.
Nutritional information per serving (2-ounce slice):
Calories 119 (61% from fat) • carb. 18g • pro. 3g • fat 4g
sat. fat 2g • chol. 30mg • sod. 202mg • calc. 4mg
fiber 0g
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