Challah - Cuisinart Pastafecto! PM-1 Serie Manual De Instrucciones Y Libro De Recetas

1 cup warm water (105°F to 110°F)
1½ cups unbleached, all-purpose flour
1½ cups whole-wheat flour
3 tablespoons unsalted butter, cut into small cubes,
room temperature
1½ teaspoon salt
Nonstick cooking spray
1. Dissolve the yeast and sugar in warm water in the liquid measuring
cup. Let sit until foamy, about 5 minutes.
2. Assemble the Cuisinart
®
with the dough kneading paddle. Place the flours, butter, and salt
in the mixing bowl. Secure the lid.
3. Select KNEAD DOUGH to start kneading.
4. Slowly pour the yeast mixture through the opening in the lid, in a
zigzagging stream, to evenly distribute. The dough will have a
shaggy appearance at first, until all the liquid is absorbed and it
comes together into a sticky ball. The dough should be smooth and
elastic. If necessary, add another knead cycle for a smooth dough
ball.
5. When the kneading ends, remove lid and take out the dough ball,
using a spatula to unstick the dough from the paddle, if needed.
Place the dough into a large mixing bowl and cover with plastic
wrap. Allow to rest in a warm, draft-free place until doubled in size,
about 1 to 1½ hours.
6. Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray.
Place dough on a lightly floured surface and punch down; let rest
5 to 10 minutes. Shape the dough into a loaf. Place in prepared
pan and cover lightly with plastic wrap. Let rise until dough is just
above the top of the pan, about 45 minutes to 1 hour.
7. Preheat oven to 400°F.
8. Bake until the top is browned and loaf sounds hollow when tapped,
about 30 to 35 minutes. Remove from pan and cool on wire rack.
Pastafecto! Pasta/Bread Dough Maker
®
Nutritional information per serving (1 slice):
Calories 135 (20% from fat) • carb. 23g • pro. 4g • fat 3g • sat. fat 2g
chol. 8mg • sod. 244mg • calc. 30mg • fiber 3g
Our challah makes the best French toast — that's if you have any
Makes 1 loaf
2¼ teaspoons active dry yeast
3 tablespoons granulated sugar, divided
¼ cup warm water (105°F to 110°F)
3¼ cups unbleached, all-purpose flour
1½ teaspoons kosher salt
¹⁄ ³ cup unsalted butter, cut into small cubes,
room temperature
1 large egg, lightly beaten
½ cup cold water
Nonstick cooking spray
Egg wash (1 large egg whisked together with
1 tablespoon water)
1. Dissolve the yeast and 2 teaspoons sugar in warm water in the
liquid measuring cup. Let sit until foamy, about 5 minutes.
2. Assemble the Cuisinart
with the dough kneading paddle. Place the flour, salt, and cubed
butter into the mixing bowl.
3. Add the beaten egg and remaining ½ cup water to the yeast
mixture.
4. Select KNEAD DOUGH to start kneading.
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Challah

left over, of course!
Pastafecto! Pasta/Bread Dough Maker
® ®