User Manual

68
69
CHALLAH BREAD DOUGH
Ingredients
 lb.
Regular
.5 lb.
Large
Eggs, large, at room temp. 1 1
Plus enough water (80°F/27°C) to equal ¾ cup 1 cup + 1 tbsp.
Oil 2 tbsp. 3 tbsp.
Sugar 1½ tbsp. 2 tbsp.
Salt 1 tsp. 1½ tsp.
Bread our 2 cups 3¼ cups
Active dry yeast 1½ tsp. 2 tsp.
Select Dough Course
Glaze:
Egg yolk, beaten 1 1
Water 1 tbsp. 1 tbsp.
Topping:
Poppy seeds 1 tsp. 1 tbsp.
Method:
1. Place dough on lightly floured surface. Divide into thirds, making
3 (10-inch regular, 13-inch large) ropes with tapered ends. Pinch ropes
together at 1 end, braid together. Pinch together at other end and secure
braid.
2. Transfer braided dough to greased baking sheet; cover and let rise in a
warm place for 45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy
seeds. Bake at 375ºF/190ºC for 25 minutes or until done.
BAGEL DOUGH
Ingredients
.5 lb.
8 bagels
Water (80°F/27°C) 1 cup
Sugar 1½ tbsp.
Salt 1½ tsp.
Bread our 3 cups
Active dry yeast 2 tsp.
Select Dough Course
Glaze:
Egg, beaten 1
Toppings (optional) Sesame seeds, poppy
seeds, cracked wheat,
dry cereal or dehydrated
onions
Method:
1. Place on lightly floured surface. Divide into pieces. Roll each in
smooth ball, making hole in center of each with thumbs. Gently pull
to make 1-inch hole.
2. Place on greased baking sheet. Cover and let rise in a warm place for
10 minutes.
3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons
sugar to boil. Place few bagels at a time in boiling water. Simmer
3 minutes, turning each bagel once. Remove with slotted spoon and
put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at
400ºF/204ºC for 20 – 25 minutes or until done; cool on wire rack.
ENGLISH