Sunbeam 4810 User Manual page 27

Breadsticks
water
old Medal@ Better
2 c u p s
1 ;I: teaspoons regular active dry yeast
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.
Brioche
3 tablespoons water
I 'd;: teaspoons regular active dry yeast
quick-acting active dry yeast
DIRECTIONS:
1. Place a/L Dough ingredients. in bread pan in the order listed.
2. Place dough in greased bowl, turning to coat a/l sides.
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.
softened
butter,
for flour
for flour
I tablespoon milk
I egg yolk
Coarse sugar crystals
Select SWEET DOUGH cycle.
Cover with plastic wrap; refrigerate 4 hours or
12 breadsticks.