Electrolux N24 User Manual download pdf (Page 11)

has dissolved and is creamy, about 5 minutes.

Cut the butter into small pieces and toss into a small saucepan with the

milk; heat until the milk is very warm to the touch and the butter has

melted. Fit the mixer with the metal bowl, scraper and roller. Tighten the

positioning knob so the roller sits 1 inch from the rim of the bowl. Pour

the butter mixture into the metal bowl and add the remaining sugar,

honey and the salt. If necessary, let the mixture cool so it is no warmer

than 110°F.

Add the creamy yeast and the eggs to the mixture and stir with a

wooden spoon to mix. Add about 5 cups of the our and knead on low

speed for 3 minutes or until the dough starts to come together. Continue

kneading on medium-low speed, adding additional our as needed, 1/2

cup at a time, to make a soft dough that clings to the sides of the bowl.

Knead the dough on medium-low until smooth, soft and elastic, 8 to 10

minutes more.

First and Second Rises

On a lightly oured surface, shape the dough into a ball and transfer it to

the buttered mixing bowl. Brush the top of the dough with a little melted

butter, cover the bowl with buttered plastic wrap and top with a kitchen

towel. Let the dough rise at room temperature until doubled in bulk, 1

to 1 1/2 hours. When the dough is fully risen, deate it, cover as before

and let it rise until doubled in bulk, 45 to 60 minutes.

Shaping and Final Rise

Line 2 baking sheets with parchment paper. Deate the dough and

turn it out onto a lightly oured work surface. Cut the dough in half and

cover 1 piece with buttered plastic wrap while you work with the other.

Divide the dough into 3 equal pieces. Roll each piece into a rope about

16 inches long; it should be thick in the center and tapered at the ends.

Align the ropes vertically, side by side, and start braiding from the

center down. When you have reached the end, turn the loaf around so

that the braided half is on top and braid the lower half. Pinch the ends

to seal and tuck the ends under the loaf. Transfer the loaf to a prepared

baking sheet and gently plump it to get it back into shape; cover with a

towel. Braid the second loaf, put it on the other prepared baking sheet

and cover. Let the loaves rise at room temperature until soft puffy, and

almost doubled, about 40 minutes.

The Glaze and Topping

1 egg

1 egg yolk

1 Tbs. cold water or heavy cream

Sesame, poppy and/or caraway seeds (optional)

Coarse salt

Position the racks to divide the oven into thirds and preheat to 375°F.

In a small bowl, whisk the egg, yolk and water together until broken up,

then push the glaze through a sieve. Brush the tops and sides of the

challahs with glaze; let the glaze set for 5 minutes and brush again. Re-

serve the remaining glaze for brushing the loaves during baking. Dust

the tops of the loaves with the seeds, if using, and with the coarse salt.

Baking the Bread

Bake the bread for 20 minutes. Rotate the pans 180 degrees, from front

to back and from top to bottom. The loaves will expand and expose

some of the inner dough. Brush the newly exposed dough with the

reserved glaze and bake until the loaves are golden and sound hollow

when tapped on the bottom, 15 to 20 minutes more. If they start to

brown too quickly, cover them with a piece of foil, shiny side up. Let the

bread cool to room temperature before slicing, about 2 hours.

Makes 2 loaves.

Storing

Once cut, challah should be stored in a plastic bag at room tempera-

ture; it will keep for 2 days and then makes excellent French toast. For

longer storage, wrap the bread airtight and freeze for up to 1 month.

Thaw, still wrapped, at room temperature.

2 cups all-purpose our

2 tsp. baking powder

1/4 tsp. salt

4 oz. unsweetened chocolate

8 Tbs. (1 stick) unsalted butter

2 cups granulated sugar

4 eggs

1 to 2 cups confectioners’ sugar

Preheat an oven to 350°F. (If you are using dark cookie sheets, preheat

the oven to 325°F.) Lightly grease 2 cookie sheets.

On a sheet of waxed paper, sift together the our, baking powder and

salt and sift again.

In a small saucepan over medium-low heat, melt the chocolate and

butter, stirring often, until blended, 2 to 3 minutes.

Fit the mixer with the metal bowl, scraper and roller. Loosen the

positioning knob so that the roller rests ush against the rim of the

bowl. In the metal bowl, the mixer combine the chocolate mixture and

the granulated sugar and beat on medium speed until blended, 1 to 2

minutes.

Add the eggs, one at a time, beating well after each addition, oc-

casionally scraping the sides of the bowl. Add the dry ingredients in

2 additions, and beat until just blended and no lumps of our remain.

Occasionally move the roller to the center of the bowl to ensure even

mixing. You may need to stop the mixer occasionally to scrape the sides

of the bowl with a spatula. Transfer the bowl to the refrigerator and

refrigerate until the dough is rm, at least 1 hour.

Place the confectioners’ sugar in a bowl. Scoop a heaping tablespoon

of dough from the bowl and with your palms, shape the dough into a

ball and drop into the confectioners’ sugar. Roll the ball in the sugar to

coat and transfer to a prepared cookie sheet. Repeat with the remaining

dough, spacing the cookies 2 inches apart. Bake until the sugar topping

is cracked, the cookies are slightly puffed and the sides are just rm to

the touch, 10 to 12 minutes. Transfer the cookies to a wire rack to cool.

Makes 24 cookies.

2 cups all-purpose our

1 tsp. baking soda

3/4 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

16 Tbs. (2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs

1 tsp. vanilla extract

1/4 cup molasses

Position a rack in the center of an oven and preheat to 375°F. (If you

are using dark cookie sheets, preheat the oven to 350°F.) Line 2 cookie

sheets with parchment paper.

On a sheet of waxed paper, sift together the our, baking soda, salt,

cinnamon, ginger and cloves and sift again. Fit the mixer with the metal

bowl, scraper and roller. Loosen the positioning knob so the roller rests

ush against the rim of the bowl. In the metal bowl, beat the butter

and sugar on medium-high speed until light and uffy, 2 to 3 minutes.

Occasionally move the roller to the center of the bowl to ensure even

mixing.

You may need to stop the mixer occasionally to scrape the sides of the

bowl with a spatula. Add the eggs, 1 at a time, beating well after each

addition, about 1 minute, and occasionally move the roller to the center

of the bowl to ensure even mixing. Add the vanilla and molasses and

beat until just blended. Reduce the speed to low and add the dry

ingredients in 2 additions. Beat until just blended and no lumps of our

remain.

Scoop the dough by heaping tablespoons and transfer to the prepared

cookie sheets, spacing the cookies 2 inches apart. Bake until the

cookies are golden and crisp around the edges, about 12 minutes.

Makes about 30 cookies.

Ginger - Molasses Cookies

Chocolate Fudge Cookies with Confectioners’ sugar

Eng./Am.

1 2 ... 6 7 8 9 10 11 12 13

Comments to this Manuals

No comments

Electrolux N24 User Manual Page 11

Comments to this Manuals

Related products and manuals for Food processors Electrolux N24