Cuisinart SM-50 Recipe - Page 8

Challah Our challah makes the best French toast - that's if you have any left over, of course! Calories 119 (61% from fat) • carb. 18g • pro. 3g • fat 4g • sat. fat 2g • chol. 30mg • sod. 202mg • calc. 4mg • fiber 0g Makes one loaf Rustic Italian Bread ¼ cup warm water (105°F to 110°F) 2¼ teaspoons active dry yeast This airy and crusty loaf proves that making artisanstyle bread at home can be so simple. 4 tablespoons granulated sugar, divided Makes 1 round loaf /2 3 cup cold water 8 tablespoons (1 stick) unsalted butter, 1 cup warm water (105°F to 110°F) melted ¾ teaspoon granulated sugar 41/3 cups unbleached, all-purpose flour 1¾ teaspoons active dry yeast 2 teaspoons kosher salt 3 cups bread flour Egg wash (1 large egg and 1 tablespoon /1 3 cup wheat bran water whisked together) 1½ teaspoons kosher salt Nonstick cooking spray 2 tablespoons extra virgin olive oil Egg wash (1 egg and 1 tablespoon water Stir together the warm water, yeast and 2 whisked together) teaspoons of the sugar into the Cuisinart® mixing bowl. Attach the dough hook and let Stir together the warm water, sugar and yeast stand until foamy, about 5 minutes. in the Cuisinart® mixing bowl. Attach the dough hook and let stand until the mixture is foamy Once the yeast has proofed, add the cold and bubbly, about 5 to 10 minutes. water, melted butter, flour and salt to the mixing bowl. Knead on Speed 2 to incorporate While the yeast is proofing, combine the bread ingredients. Increase to Speed 4 and knead flour, wheat bran and salt in a separate mixing until smooth, about 5 minutes. Dough should bowl. be soft and spring back to the touch. Once the yeast is foamy, add the flour mixture Cover mixing bowl and let dough rise in a warm, draft-free place until volume is doubled, about 1 to 1½ hours. Line a sheet tray with and the olive oil and turn the mixer on to Speed 3 until dough comes together as a ball and cleans the side of the bowl. parchment paper. Once dough ball is formed, continue to knead 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. Braid loosely from one end. Gently pull and on Speed 3 for about 4 to 5 minutes. Dough should be smooth and spring back to the touch. 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. taper each end to a point, then pinch and tuck under loaf. Cover with plastic wrap 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. Brush the loaf with the egg wash. Bake for 20 minutes. Lower 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 analysis per serving (one 2-ounce slice): Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about one hour. Punch the dough down, reshape again into a ball, cover with plastic wrap to rise until doubled in size again. Gently punch down the dough and shape into a tight, large round. Put the round on a baking sheet lined with parchment paper and loosely cover with plastic wrap. Allow to rise one last time, about 30 minutes. While bread is rising, preheat oven to 400°F. When ready to bake, cut an "X" into the top of 19