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1. In a small saucepan heat the milk, water, butter and molasses over low
heat until butter is melted and the mixture reaches 110˚F. Transfer to a large
measuring cup and add the yeast. Let stand 5 minutes, or until foamy.
2. Put the flours and salt in the work bowl of a food processor fitted with the
dough or metal chopping blade and process for 10 seconds.
3. With the machine running, slowly add the liquid through the feed tube and
process until a dough ball forms. Add the raisins and nuts and continue
processing 1 minute to knead the dough. Shape the dough into a ball and
put in a large bowl. Cover the bowl tightly with plastic wrap and let the
dough rise for 1 hour, until doubled in size.
4. Line the baking tray with a piece of parchment. Punch down the dough
and divide it into 12 even pieces, about 2¼ to 2½ ounces each. Work each
dough piece into a small torpedo-shaped roll. Evenly space 6 of the rolls
on the tray and put in the oven with the rack in the lower rack position. Set
to Steam at 100˚F for 25 minutes to proof. Cover the remaining rolls with a
clean kitchen towel or plastic wrap and place in refrigerator.
5. Remove the tray from oven and using kitchen shears, snip 3 slits into the
top of each loaf, brush with egg wash and return to the oven. Set to Bread
at 375˚F for 25 minutes to bake the rolls.
6. Rolls are done when evenly browned and internal temperature is 200˚F.
Remove rolls from oven and cool completely on a wire rack. Repeat process
with remaining rolls.
Nutritional information per roll:
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Chocolate Chip Bread Pudding
A great make-ahead dessert from fridge to table in less than an hour.
Active Time: 20 minutes Total Time: 4 hours 10 minutes
Makes 6 to 8 servings
1 loaf (1 pound) challah bread, cut into 1-inch cubes (about 10 cups)
½ cup chocolate chips
3 large eggs, lightly beaten
1
⁄3
cup granulated sugar
½ teaspoon table salt
1 cup whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
nonstick cooking spray (or softened butter)
1. Put the bread cubes and chocolate in a large bowl. Toss to combine;
reserve.
2. Put the eggs, sugar and salt into a mixing bowl and whisk until light and
frothy. Add the milk, heavy cream and vanilla and continue to whisk until
well combined. Pour liquid mixture over the bread and chips. Gently stir
to fully coat. Cover with plastic and allow to rest in the refrigerator for a
minimum of 3 hours, and up to overnight.
3. Lightly coat a 9-inch round baking pan with the nonstick spray (or brush
with butter). Transfer the soaked bread mixture to the pan. Lightly cover
with aluminum foil. Put pan in the oven with the rack in the lower rack
position. Set to Bake Steam at 350°F for 50 minutes. Bread pudding is done
when it is nicely puffed and the internal temperature registers 160°F. Serve
immediately with freshly whipped cream.
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