Recipe Booklet

ManualsBrandsCuisinart ManualsBread MakerCBK-100

BREAD MACHINE BRIOCHE

Dough Program

Makes one 1½-pound brioche or twelve individual brioches

cup milk, regular or lowfat, room temperature

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

Automatic Bread Maker.

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

of the

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

CHEDDAR BREADSTICKS

Dough Program

Makes about 30 breadsticks

¾ cup water, room temperature

cup extra virgin olive oil

1½ teaspoons salt

½ teaspoon granulated sugar

3 cups bread flour

1 cup shredded sharp Cheddar

1 teaspoon paprika

2¼ teaspoons yeast, active dry, instant or bread machine

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. Press the menu

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.

Roll the dough out into a rectangle, about ¼ inch thick, 10 inches long and 22 inches

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.

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