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57.
DOUGHS (continued)
Challah Braid
1 braid
egg, room temp. +
1
enough water 80˚F/27˚C to =
p
cup
oil
2 TBL
sugar
1
2
TBL
salt
1 tsp
bread flour
2 cups
Red Star
®
active dry yeast
1 tsp
Use Dough mode and 2 Dough menu
1.
Remove dough from Bread Pan. Place dough on a
lightly floured work surface.
2.
Cut dough into 3 equal portions. Roll each piece
into a 10-inch rope. Pinch ropes together at one
end, braid together. Pinch together at other end to
secure braid.
3.
Cover, let rise until indentation remains after touch-
ing the side of the braid.
4.
Bake in preheated oven at 375˚F/190˚C for 25 min-
utes or until done.
Method
Содержание COOL TOUCH TR2828G
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