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
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 |
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
6.Place dough on lightly floured surface, with long sides vertical to you. Roll out into a 15 x
7.Place dough on lightly floured surface, with long side vertical to you. Roll out into a 15 x
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