Breadsticks
Dough:
1 c u p p l u s 2 t a b l e s p o o n s w a t e r
3 tablespoons margarine or butter, softened
3 cups Gold Medal@ Better for EreadTM flour
Topping:
1t a b l e s p o o n w a t e r
1egg white Sesame seed
2 tablespoons sugar 
1 112 teaspoons salt
2 ;; teaspoons regular active dry yeast
2 l/4 teaspoons bread machine yeast or
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 w a t e r
l/3 cup margarine or butter, softened
4 eggs
3 l/2 cups Gold Medal Better for Bread”’ flour l/2 cup sugar
1 t e a s p o o n s a l t
1 teaspoon grated orange ?r lemon peel
2 I$ teaspoons regular actwe dry yeast
1 tablespoon milk
1 egg yolk
coarse sugar crystal5
2 l/2 teaspoons bread machine yeast or
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
4. Heat oven to 350”. Mix 1 tablespoon milk and 1 egg yolk; gently brush over 39 tops of rolls. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until
golden brown. Remove from pan. Serve warm. 18 brioche.
