Bread Machine Brioche; Cheddar Breadsticks - Cuisinart CBK-100 Instruction Booklet

BReAd MAChIne BRIoChe

Dough Program
Makes one 1½-pound brioche or twelve individual brioches
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1 cup milk, regular or lowfat, room temperature
3
3 large eggs, room temperature*
6 tablespoons unsalted butter,
cut into ½-inch pieces, room temperature
1½ tablespoons granulated sugar
1½ tablespoons powdered milk
1 teaspoon salt
2¾ cups plus 1 tablespoon bread flour
2¼ teaspoons yeast, active dry, instant or bread machine
egg wash – 1 large egg beaten with 1 tablespoon water
Place all ingredients except the egg wash, in the order listed, in the bread pan fitted
with the kneading paddle and secure pan in the Cuisinart
Press the menu button to select the Dough program. Press Start/Stop to mix, knead
and rise. This dough is very soft, so it is recommended to scrape the bowl after 10
minutes of kneading to ensure even mixing.
When cycle is completed, remove dough and transfer to a well-buttered bowl. Punch
down to deflate and cover with plastic wrap and refrigerate for 1 hour.
Deflate dough. For a 1½-pound loaf, remove a small piece of dough, about
dough. Shape the large piece into a ball and press into a buttered 6-inch brioche mold.
Press a hole in the center about 1 inch deep. Shape the smaller piece into a ball and
place in the center hole. For individual brioche, follow the same shaping directions,
and place in ½-cup brioche molds. Cover loosely with plastic wrap and let rise in a
warm, draft-free place about 45 minutes. Preheat oven to 350°F.
Brush brioche(s) with egg wash. Bake in preheated oven for 20 to 30 minutes for
larger brioche and 15 to 20 minutes for individual brioches. Brioche should be rich and
golden in color and hollow-sounding when tapped. Remove from pans and let cool for
10 to 15 minutes on a rack before serving.
*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with
moderately hot tap water for 10 minutes.
Nutritional information per serving (one 2-ounce brioche) :
Calories 198 (35% from fat) • carb. 26g • pro. 6g • fat 8g • sat. fat 4g
• chol. 69mg • sod. 222mg • calc. 36mg • fiber 1g
Dough Program
Makes about 30 breadsticks
¾
/
1
3
1½
½
3
1
1
2¼
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle
and secure the bread pan in the Cuisinart
Automatic Bread Maker.
®
button to select the Dough program. Press Start/Stop to mix, knead and rise. For best
mixing results, scrape the pan 10 to 15 minutes after the program has started.
When cycle is completed, remove dough from machine and transfer to a lightly floured
surface. Punch down to deflate. Preheat oven to 375°F and line baking sheets with
parchment paper.
of the
1 /
Roll the dough out into a rectangle, about ¼ inch thick, 10 inches long and 22 inches
6
wide. Roll the rectangle so that its width runs from left to right. With a pizza cutter or
sharp knife, cut strips that are each ½ inch wide. Twist each strip so it resembles a
cheese straw. Place on parchment-lined baking sheet and cover with plastic and allow
to rest for about 30 minutes. Once breadsticks have rested brush with olive oil and
bake until golden about 15 to 20 minutes. Allow to cool slightly and serve.

CheddAR BReAdStICKS

cup water, room temperature
cup extra virgin olive oil
teaspoons salt
teaspoon granulated sugar
cups bread flour
cup shredded sharp Cheddar
teaspoon paprika
teaspoons yeast, active dry, instant or bread machine
Automatic Bread Maker. Press the menu
®
Nutritional information per breadstick:
Calories 83 (36% from fat) • carb. 10g • pro. 3g • fat 3g
• sat. fat 0g • chol. 2mg • sod. 136mg • calc. 29mg • fiber 0g