West Bend L4805 manual Croissants, Butter, Cold BUTTER, sliced thin

Page 48

BREAD SELECT SETTING TO USE: Dough 1.Add lukewarm water to pan.

2.Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.

5.Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft-free place for 45 to 55 minutes or until nearly double in size. With sharp knife, make 3 or 4 ¼ -inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf. Sprinkle with poppy or sesame seeds if desired or leave plain.

6.Bake in preheated 375° oven for 40 minutes or until golden brown. Cool slightly before slicing.

CROISSANTS

Although these take some time to make, they are well worth the effort with the “oohs” and “aahs” you will receive. The longer the dough is refrigerated before the final shaping, the flakier the croissants will be. Makes 18 medium sized croissants.

 

INGREDIENTS

9 ounces (1 cup + 2 Tbsp.)

WATER, 95°F/35°C

3 cups

ALL PURPOSE or BREAD FLOUR

2 tablespoons

DRY MILK

3 tablespoons

SUGAR

¾ teaspoon

SALT

3 tablespoons

BUTTER

3 teaspoons

ACTIVE DRY YEAST

---or---

---or---

2 teaspoons

BREAD MACHINE/FAST RISE YEAST

¾ Cup (1½ sticks)

COLD BUTTER, sliced thin

1

EGG WHITE, slightly beaten

BREAD SELECT SETTING TO USE: Dough

1.Add lukewarm water to pan.

2.Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan.

3.Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

4.Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough into a greased bowl. Cover and refrigerate 30 minutes.

5.Place dough onto lightly floured surface. Roll into a 15 x 12-inch rectangle. Cover ⅔ of dough with thin slices of butter. Fold unbuttered third of dough over the center buttered third, then fold again, over the remaining buttered third. See Diagram 1. Seal ends and long side of dough. Place on lightly greased cookie sheet, cover with plastic wrap and place in refrigerator for 30 minutes.

6.Place dough on lightly floured surface, with long sides vertical to you. Roll out into a 15 x 12-inch rectangle. See Diagram 2. Fold in thirds, folding from end to end. Place back onto greased cookie sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer refrigeration time will result in flakier croissants.

7.Place dough on lightly floured surface, with long side vertical to you. Roll out into a 15 x 12-inch rectangle. See Diagram 2. Cut rectangle into thirds, both crosswise and lengthwise. Then cut each piece

48

Page 47 Page 49
Image 48
Page 47 Page 49
Contents Important Safeguards Automatic Bread & Dough MakerStore Only ‘QUICK Start STEPS’ for Making a Recipe in this Book Other Tips to Keep in Mind When Using Your Bread Maker Page Page Page Page Page Page Bread Select Settings Time to complete in Hours and Minutes Bread Select ButtonClean Before Using HOW to USE - Basic Steps in Making Bread Page Page Page Clean After Each USE Can be removedBasic Whole Dough Specialty WheatSpecial Notes Special Note BakeTroubleshooting Guide Problem Possible CauseSolution Problem Possible Cause Dark crust setting usedProblem Possible Cause Problem Possible Cause Solution OLD Fashioned White Bread IngredientsBread Flour SugarCountry White Bread DRY MilkPotato Bread ALL Purpose orEGG Bread Butter or MargarineOatmeal Bread Honey Oatmeal Bread HoneyDill Bread Dill WeedGarlic Bread Dried Parsley FlakesGarlic Powder Classic RYE BreadDijon RYE Bread Vegetable OILMolasses Dijon Style MustardPumpernickel RYE Bread Dried Onion Soup BreadButtermilk 95F/35C Dried Onion SOUP/RECIPE MIXPumpkin NUT Bread Evaporated MilkCanned Pumpkin Ground NutsFrench Bread MULTI-GRAIN French Bread Grain CerealAvailable at health Food stores MULTI-GRAIN BreadItalian Herb Grated ParmesanCheese Italian SeasoningCinnamon RaisinsCinnamon Oatmeal Raisin Bread Ground CinnamonCheese Bread Shredded SharpWhole Wheat Bread Setting 100% Whole Wheat Bread Half Whole Wheat BreadCracked Wheat Bread Cracked WheatCereal Whole Wheat OAT Bran BreadButtermilk Wheat Bread BUTTERMILK, 95F/35CBaking Soda Bread MachinDough Setting WHEAT’N Yogurt BreadPlain Nonfat Yogurt Basic Dinner ROLLS/BREAD Sticks TeaspoonTablespoons Butter or Margarine Teaspoons ½ teaspoonsSlightly Beaten EGG White For Parker House RollsFor Cloverleaf Rolls For FOUR-LEAF Clover RollsFor Bread Sticks Wheat Dinner Rolls½ tablespoons Brown SUGAR, packed Teaspoon RYE Dinner Rolls Bread MACHINE/ Fast Rise YeastCoarse SALT, Optional Pizza DoughWhole Wheat Pizza Dough ½ ounces ¾ cup + 1 Tbsp Water 95F/35C Tablespoons¼ cups ½ teaspoonFocaccia Olive OILGrated Parmesan Cheese Rosemary LeavesCroissants ButterCold BUTTER, sliced thin Page Cinnamon Rolls Filling⅓ cup MeltedRaised Doughnuts Vegetable ShorteningBagels Soft Pretzels Coarse SaltRowlands@alliedcoffee.com Service@factoryoutletappliance.com
Top Page Image Contents