Breadsticks
h@
314
cu
water
1
tab es oon margarine or butter, softened
G
2 cups
old Medal@ Better for BreaflM flour
I
tablespoon
su
ar
314 teaspoon sa5
t
1
;I:
teaspoons regular active dry yeast
f
l/4
teaspoons bread machine yeast
or
quick-acting active dry yeast
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH
cycle.
2. Grease cookie sheet. Divide dough into 12 pieces. Roll each piece into a-inch rope. Place I inch
apart on cookie sheet.
Cover; let rise in warm place 20 to 25 minutes or until puffy.
3. Heat oven to 350”. Beat 1 tablespoon water and the egg white; brush over dough. Sprinkle
with sesame seed. Bake 15 to 20 minutes or until breadsticks are golden brown.
12 breadsticks.
Brioche
h@:
3 tablespoons water
2
tablespoons margarine or butter, softened
Ze
s
I
.3@ cups Gold Medal@ Better for
BrealiFrM
flour
114
cup sugar
l/2
teaspoon salt
I/Z teaspoon grated orange or lemon peel
To$@?zg:
I tablespoon milk
I egg yolk
Coarse sugar crystals
I ‘d;: teaspoons regular active dry yeast
I
l/4 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Place
a/L
Dough ingredients. in bread pan in the order listed.
Select SWEET DOUGH cycle.
2. Place dough in greased bowl, turning to coat
a/l sides. Cover with plastic wrap; refrigerate 4 hours or
overnight.
3. Grease I2 medium muffin cups, 2 1/2x2
l/4
inches. Punch down dough. Divide in
ha&.
Divide each
half into 6 pieces. Cut off one-fourth of the dough from each piece. Shape each large and
small piece into
a smooth ball. Place each large ball in muffin cup, pressing to fill bottom of cup. Make an indentation
in center. Press small ball into indentation. Cover; let rise in warm place 50 to 60 minutes or until
double.
4. Heat oven to 350”.
Mix 1 tablespoon milk and
1
egg yolk; gently brush over tops of rolls.
Sprinkle with
sugar crystals. Bake 15 to 20 minutes or untilgolden brown. Remove from pan. Serve warm. 12
brioche.
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