LUX N24KROM
Owner's Manual

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 flour and knead on low speed for 3 minutes or until the dough starts to come together. Continue kneading on medium-low speed, adding additional flour 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 floured 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, deflate 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. Deflate the dough and turn it out onto a lightly floured 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. Reserve 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 temperature; 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.

33 Eng./Am.

Chocolate Fudge Cookies with Confectioners� sugar
2 cups all-purpose flour 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 flour, 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 flush 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, occasionally scraping the sides of the bowl. Add the dry ingredients in 2 additions, and beat until just blended and no lumps of flour 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 firm, 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 firm to the touch, 10 to 12 minutes. Transfer the cookies to a wire rack to cool. Makes 24 cookies.

Ginger - Molasses Cookies
2 cups all-purpose flour 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 flour, 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 flush against the rim of the bowl. In the metal bowl, beat the butter and sugar on medium-high speed until light and fluffy, 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 flour 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.