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Topping:
1 tablespoon water
1 egg white
Sesame seed
Breadsticks
Dough:
1 cup plus 2 tablespoons water
3 tablespoons margarine or butter, softened
3 cups Gold Medal@ Better for EreadTM flour
2 tablespoons sugar
1
112
teaspoons salt
2
;;
teaspoons regular active dry yeast
2
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 30 pieces. Roll each piece into 8.inch rope.
Place 1 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.
30 Breadsticks.
Brioche
Dough: Topping:
l/3
cup water
l/3
cup margarine or butter, softened
4 eggs
1 tablespoon milk
1 egg yolk
coarse sugar crystal5
3
l/2
cups Gold Medal Better for Bread”’ flour
l/2
cup sugar
1 teaspoon salt
1 teaspoon grated orange ?r lemon peel
2
I$
teaspoons regular actwe dry yeast
2
l/2
teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.
2. Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap;
refrigerate 4 hours or overnight.
3. Grease 18 medium muffin cups, 2
1/2x1
114
inches. Punch down dough. Divide into 3
parts. Divide each part 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.
39
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 until
golden brown. Remove from pan. Serve warm. 18 brioche.