Cuisinart CBK-200 - Manual (Page 61)

Cheddar Breadsticks
Dough/Pizza Dough Cycle
Delay Start T imer- yes
Ingredients Large – 40-45 sticks Medium – 30 sticks Small – 25 sticks
Water , 80°–90°F 1 cup
3
⁄
4
cup
1
⁄
2
cup
Olive oil 6 tablespoons
1
⁄
3
cup
1
⁄
4
cup
Salt 2 teaspoons 1
1
⁄
2
teaspoons
3
⁄
4
teaspoon
Granulated sugar 1 teaspoon
1
⁄
2
teaspoon
1
⁄
2
teaspoon
Bread flour 3
3
⁄
4
cups 3 cups 2
1
⁄
4
cups
Shredded Cheddar cheese 1
1
⁄
4
cups 1 cup
3
⁄
4
cup
Paprika 1
1
⁄
4
teaspoons 1 teaspoon
3
⁄
4
teaspoon
Yeast, active dry , instant or bread machine 2
1
⁄
4
teaspoons 2
1
⁄
4
teaspoons 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker.
Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine and
transfer to a lightly floured surface. Preheat oven to 375°. Line baking sheets with parchment paper.
Roll the dough out into a rectangle,
1
⁄
4
-inch thick, 10 inches long and between 16 and 24 inches wide, depending on the dough size. Roll the rectangle so that its
width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each
1
⁄
2
-inch wide. T wist 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. T ransfer to a wire rack 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
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