25
Challah
Our challah makes the best French toast — that’s if you have
any left over, of course!
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
®
Pastafecto
®
Pasta/Bread Dough
Maker 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 Bread to start kneading.
5. 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.
6. 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.
7. Line a sheet tray with parchment paper.
8. 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 taper each end to a point,
then pinch and tuck under loaf. Place on baking sheet lined
with parchment and cover loosely with plastic wrap coated
with nonstick cooking spray. Let rise until doubled in size,
about 45 minutes.
9. Preheat oven to 375°F with the rack positioned in the lower
third of the oven.
10. 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 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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