West Bend L4854 manual Traditional French Bread, Croissants, Water, Butter

TRADITIONAL FRENCH BREAD

	INGREDIENTS
10 ounces (1¼ cups)	WATER, 80° F	Makes 1 large loaf.
1 tablespoon	BUTTER or MARGARINE
3½ cups	BREAD FLOUR
1½ teaspoons	SUGAR
1¼ teaspoons	SALT
2 teaspoons	ACTIVE DRY YEAST
- or –	- or -
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST
1	EGG WHITE, slightly beaten
1 teaspoon	WATER
	POPPY or SESAME
	SEEDS for garnish

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW

BREAD SELECT SETTING TO USE: DOUGH

1.Add water and 3 tablespoons butter to pan.

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

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

4.Program Bread Select for dough. Program TIME DELAY if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto greased bowl. Cover and refrigerate 30 minutes.

5.Place dough onto a lightly floured surface. Roll into a 15x12-inch rectangle. Cover ⅔ of dough with thinly sliced 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 log 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 15x12-inch rectangle. See Diagram 2. Fold in thirds, folding from end to end. Place back onto greased cooking 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 you. Roll out into a 15x12-inch rectangle. See Diagram 2. Cut rectangle into thirds, both crosswise and lengthwise. Then cut each piece diagonally in half to form 18 triangles. See Diagram 3. Roll each triangle up, starting at wide end, to form crescent shape. See Diagram 4. Place croissants on greased cookie sheet, curving ends so they almost touch. Brush or spray lightly with water. Cover and let rise in warm, draft-free place 30 to 50 minutes or until double in size.

8.Brush croissants with slightly beaten egg white. Bake in preheated 375º F oven for 15 to 20 minutes or until golden brown.

CROISSANTS

	INGREDIENTS
8 ounces (1 cup)	WATER, 80° F	Makes 18 medium size croissants.
3 tablespoons	BUTTER
3 cups	BREAD FLOUR
2 tablespoons	DRY MILK
3 tablespoons	SUGAR
¾ teaspoon	SALT
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

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