Croissants Pan 1

Ingredients

1 xkgr41a don fifield 2 1/4 cup bread flour 1 1/2 tbsp sugar 2 tbsp dry milk 1 tsp salt 1 tbsp butter 2/3 cup water 2 tsp dry yeast 1 for later use: 5 oz butter, chiled for folding in the 1 egg, beaten for brushing on to	Advertisements

Preparation
 
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 No5. 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.

 

 
Servings: 1

 

Croissants Variations
* EGG YOLK BEATEN WITH 1 TABLESPOON OF MILK *     strongServings: 8/strong   (Upload by user)

Croissants Kh
Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewanm. Dissolve yeast in warm water in a large bowl. Add milk mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough. Turn dough onto a floured surface; continue to work in (Upload by user)

Croissants Mc
Dissolve yeast in water with 1/2 t sugar. Mix rest of sugar with salt and 2 T milk. Set aside. In saucepan, heat 1/4 c milk, 1 c water, and 2 T butter. In a bowl, mix flour, and the liquids. Knead to form soft dough, adding more flour if necessary. Place dough into greased b (Upload by user)

Croissants
COMBINE MILK, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat. Immediately remove from the heat and let stand to room temperature. In the meantime, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer an (Upload by user)

Crouton
Cut bread into small squares any size will do. Spread in a baking pan and add your favorite herbs and spices. Bake at 200 to 225 for up to 2 hours. After every 30 minutes, give them a stir and poke with a fork to see whether they are done to your liking. They will turn a g (Upload by user)

Croutons
Cut bread into small squares any size will do. Spread in a baking pan and add your favorite herbs and spices. Bake at 200 to 225 for up to 2 hours. After every 30 minutes, give them a stir and poke with a fork to see whether they are done to your liking. They will turn a g (Upload by user)

Crullers
Cream butter and sugar together until well mixed. Add eggs and beat well. Sift dry ingredients together and add alternately with cream to creamed mixture. Mix thoroughly. Place dough on floured board and pat and roll to 1/2" thickness; cut into 6"x 1" strips. Twis (Upload by user)

Crumb Buns.bm
BAKE: 350B0 Have all ingredients at room temperature. Add ingredients, except for topping and conf. sugar, in the order specified. Set machine on dough/manual setting. At end of cycle, punch dough down, press start and let knead for 60 secs. Remove dough and let rest 5 (Upload by user)

Crumpets Muffins English
MUFFINS: Wash, peel & boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast & salt in it, & stir in sufficient flour to make a moist paste. Beat it well in a deep bowl & (Upload by user)

Croquignolles Aunt Rose s Mardi Gras Doughnu
{ Submitted by Alcee Hymet Family } Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the eggs, milk, salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about 1/4 inch or a lit (Upload by user)

Crumb Topped Baked French Toast Gnvn56a
Here s one that I got from Country Woman magazine in the spring of 1989. I have made it so many times for company and it is absolutely fail proof and DELICIOUS!! * Or other thick sliced bread. Combine eggs, milk, salt and vanilla; mix well. Dip bread slices into egg mixture (Upload by user)
TAG: syrup, bread, gnvn56a, toast, crumb, ,

Crumpets Anyone Info
From Womans Day Encyclopedia of Cooking, Vol IV pg 520 CRUMPET A small, patty cake shape, unsweetened, leavened bread made of flour, milk, butter, salt, yeast, and egg. The word comes from the Middle Eng lish word for "wafer." Crumpet dough is stiff but can be (Upload by user)
TAG: crumpets, butter, cooking, ,

Crumpets Anyone Recipe
Use very warm water (105øF. to 115ø F.) for dry yeast; use lukewarm (80øF. to 90øF.) for compressed. Sprinkle dry yeast or crumble cake into water. Let stand for a few minutes; then stir until dis solved. Add sugar, salt, and butter to warm milk, sti (Upload by user)
TAG: minutes, rings, yeast, ,

Crumpets
Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat until smooth. Cover and let rise in warm place until double, 40 to 60 minutes. Grease griddle or heavy skillet and insides of four to six 3 inch flan rings or crumpet rings. (See NOTE). Place ri (Upload by user)
TAG: rings, minutes, crumpets, ,

Crunchy Millet Bread
Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes. Combine yeast with 1/2 c warm water & let stand till it froths. Stir in remaining water, oil & molasses. In a large mixing bowl, combine flours, salt & spices. Make a well in the centr (Upload by user)
TAG: minutes, dough, water, millet, ,

Crusty Cheddar Bread
* The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Sprinkle the yeast over the warm water (Upload by user)
TAG: minutes, cheese, cheddar, ,