Cuisinart CBK-110 Recipe - Page 12

4. When paddle signal sounds, press START/STOP to pause the unit; remove dough and kneading paddle. Place the dough on a floured surface. Roll the dough out into a rectangle, about ¼ inch thick and 16 inches in length. Sprinkle the filling mixture evenly over the surface of the dough. Roll the dough into a tight cylinder beginning with the shorter side, making sure the ends are tucked in and sealed. Place dough back into the bread pan (make sure the kneading paddle is removed) and press START/STOP to continue. 5. While the bread is baking, prepare the glaze. Combine the sugar and water in a small saucepan set over medium-high heat. Heat the mixture until the sugar is completely dissolved; reserve. 6. When the cycle is complete, remove the bread pan from the machine and transfer babka to a wire rack. Immediately brush the sugar syrup glaze over the warm babka (any additional syrup can be cooled completely and stored in the refrigerator in an airtight container for up to 2 weeks). 7. Cool the babka completely before slicing. Nutritional information per serving (2-ounce slice): Calories 147 (17% from fat) • carb. 26g • pro. 3g • fat 3g • sat. fat 2g • chol. 28mg • sod. 147mg • calc. 16mg • fiber 1g To Prepare Using the Ultra-Fast Program (1- and 1½-pound loaves only) Prepare ingredients for the 1- or 1½-pound loaf, replacing the yeast with 1¾ teaspoons of rapid rise yeast for the 1-lb. loaf, or 2½ teaspoons of rapid rise yeast for the 1½-lb. loaf. Secure the bread pan into the unit and select the Ultra-Fast program. Press START/STOP to begin the bread-making process and then continue to Step 3 in recipe above. 22 Sandwich Bread Gluten Free Program Delay Start Timer - No Makes one 1½-pound loaf 1 cup water, room temperature 4 tablespoons (½ stick) unsalted butter, room temperature, cut into ½-inch pieces 3 large eggs, room temperature 1¼ teaspoons kosher salt 3 tablespoons granulated sugar 3¼ cups gluten-free, all-purpose flour blend* 3 tablespoons psyllium husk powder** 2 teaspoons yeast, active dry, instant or bread machine 1. Put all ingredients, in the order listed, into bread pan fitted the kneading paddle. Secure bread pan into the Cuisinart® Bread Maker. 2. Press the PROG button to select the Gluten Free program. Press START/STOP to begin the bread-making process. 3. If desired, when paddle signal sounds, press START/STOP to pause the unit; remove dough and kneading paddle, reshape dough and replace in bread pan. Press START/STOP to continue. 4. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing. * There are a variety of gluten-free, all-purpose blends on the market that can be found in the baking section of most grocery stores. If you prefer to make your own gluten-free blend, use the following: 1½ cups brown rice flour; 1 cup white rice flour; ½ cup arrowroot flour; ¼ cup tapioca starch. ** Psyllium husk powder can be found in the baking section of specialty grocery stores, or in the nutrition/health section of grocery stores (near fiber supplements). Do not use "whole psyllium husk" or the texture of the bread will be quite different. Nutritional information per serving (2-ounce slice): Calories 139 (24% from fat) • carb. 24g • pro. 3g • fat 4g • sat. fat 2g • chol. 38mg • sod. 172mg • calc. 8mg • fiber 1g 23