Croissants- pan-1

 
                             CROISSANTS - PAN-1
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker                       Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         XKGR41A Don Fifield
    2 1/4   c            Bread flour
    1 1/2   tb           Sugar
    2       tb           Dry milk
    1       t            Salt
    1       tb           Butter
      2/3   c            Water
    2       ts           Dry yeast
                         FOR LATER USE:
    5       oz           Butter
                         -chiled for folding in the
                         -dough
    1                    Egg -- beaten for brushing
                         -on top
 
   1. Place first 5 ingredients inside the bread pan. Add water. Close
   cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
   MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
   and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the
   dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter
   between two sheets of waxed paper into a 8 x 7 inch rectangle. Place
   back in the refrigerator. Chill at least 1 hour. 4. Roll out the
   dough on a lightly floured surface into a 10 x 10 1/2 inches
   rectangle. 5. Place the rolled out butter over two-thirds of the
   dough.  Fold the third without butter over the center third. 6. Fold
   the remaining third on top. Seal edges. Rest the dough in the
   refrigerator for 20 to 30 minutes. 7. Place the dough at right angles
   to the previous position in #5. Roll out into 10 x 10 1/2 inches.
   Fold into thirds. Wrap and place into refrigerator for 20 to 30
   minutes. Fold and roll twice more. Wrap and chill after each rolling.
   After the final folding, chill several hours or overnight. 8. Cut
   dough crosswise into thirds. Cut each third in thirds. cut each third
   diagonally to form two triangles. 9. Roll up each triangle loosely,
   starting from the side oposite the point. Curve ends. 10. Place seam
   side down on a greased baking pan. 11. Spray water on top. Proof at
   90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
   croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15
   minutes or until golden brown.
  
 
 
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