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Old 04-05-2003, 03:02 AM
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Originally posted by nagymom in March 2003 WFD Thread


For 16

1/2 C. water
2 TBSP Powedered milk
1/2 C. Butter
1 TBSP sugar
1 tsp Salt
2 C. Bread flour
2 tsp yeast

1 egg
pinch of salt

Put all ingredients except glaze in bread pan in order suggested by your bread machine instrucions set for white bread, dough stage. Press start.

Lightly butter 2 baking sheets

When dough is ready remove from bread machine and punch down. Cut into two pieces. Let dough rest 5 minutes. Roll each piece of dough into a circle about 10" in diameter and about 1/8" thick. To get the dough this thin you may need to let it relax a little during the rolling.

Cut each circle into 8 equal wedges. Take each wedge and roll it one more time with the rolling pin to flatten it. Starting at the wide end of the wedge, roll up the dough toward the point, stretching the dough slightly as you go. Place with tip under the roll on baking sheet. Pull ends toward front so the roll forms a crescent.

Make glaze by beating egg and salt together witha fork. Brush croissants with glaze. Cover loosely and set in a warm place to rise until doubled, about 1 hour. Brush again with glaze. Bake in a preheated 375F oven until golden brown, 20 -35 minutes

Taken from "The Bread Machine Book" by Marjie Lambert

(Note by moderator - there is a non-machince recipe in Bread & Rolls)
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Croissants Shawn Breads & Rolls 1 04-26-2003 09:14 AM

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