Oster Bread & Dough Maker manual Breadsticks, Brioche, Topping

Breadsticks

Dough:	Topping:
1 cup plus 2 tablespoons water	1 tablespoon water
3 tablespoons margarine or butter, softened	1 egg white
3 cups Gold Medal® Better for Bread™ flour	Sesame seed
2 tablespoons sugar
1 1/2 teaspoons salt

2 1/4 teaspoons regular active dry yeast

OR

2 1/4 teaspoons bread machine yeast or quick-acting active dry yeast

DIRECTIONS:

1.Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START.

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:
1/3 cup water	1 tablespoon milk
1/3 cup margarine or butter, softened	1 egg yolk
4 eggs	Coarse sugar crystals
3 1/2 cups Gold Medal® Better for Bread™ flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated orange or lemon peel

2 1/2 teaspoons regular active dry yeast

OR

2 1/2 teaspoons bread machine yeast or quick-acting active dry yeast

DIRECTIONS:

1.Place all Dough ingredients in bread pan in the order listed. Press SELECT until the number "9" is displayed indicating the dough cycle. Press START.

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 1/4 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.

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.