Cuisinart SM-35 User Manual - Page 19

3. W hile the yeast is proofing, measure out the flour in a separate mixing bowl. 4. O nce 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. O nce 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. C over bowl and let rise in a warm, draft-free place until doubled in volume, about 1 hour. 7. P reheat 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. C ombine 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. R emove 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. S tir 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. O nce 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. C over 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. T ransfer 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. W hen 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 19