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Easy Croissants

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 26 May 2015 12:29:49 -0700
v115.n021.4
* Exported from MasterCook *

                   Bread, Easy Croissants in Thirty Minutes

Recipe By     :
Serving Size  : 24    Preparation Time :0:15
Categories    : Bread                           Bread Machine
                  Bread-Bakers Mailing List       Desserts
                  Food Processor                  Hand Made
                  Low Fat                         Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/2           cup  water
       1/3           cup  evaporated milk
    3        Tablespoons  butter -- room temperature
    1                     egg -- room temperature
    1 1/2      teaspoons  salt
    3        Tablespoons  sugar
    3               cups  bread flour
    2 1/4      teaspoons  Active Dry Yeast -- Red Star(r)

Bread Machine Method:

Have liquid ingredients at 80 F and all others at room temperature. 
Place ingredients in pan in the order specified in your owner's 
manual. Select dough/manual cycle.

Do not use the delay timer.

At the end of the last kneading cycle, press STOP/CLEAR, remove dough 
and proceed with rising, shaping, and baking instructions. Check 
dough consistency after 5 minutes of kneading, making adjustments if necessary.

Mixer Methods:

Combine yeast. with 1 cup flour and other dry ingredients. Combine 
water and milk; heat to 120 to 130F.

Hand-Held Mixer Method:

Combine dry mixture, liquid ingredients, and butter in mixing bowl on 
low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 
minute. By hand, stir in enough remaining flour to make a firm dough. 
Knead on floured surface 5 to 7 minutes or until smooth and elastic. 
Use additional flour if necessary.

Stand Mixer Method:

Combine dry mixture, liquid ingredients, and butter in mixing bowl 
with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 
minute. Gradually add remaining flour and knead with dough hook(s) 5 
to 7 minutes until smooth and elastic.

Food Processor Method:

Put dry mixture in processing bowl with steel blade. While motor is 
running, add egg, butter, and liquid ingredients. Process until 
mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking:

Place dough in lightly oiled bowl and turn to grease top. Cover and 
refrigerate for 2 hours. Place dough on floured surface and knead 
about 6 times to release air bubbles. Divide into 3 parts. Roll each 
part into a 14" circle. With a sharp knife, cut into 8 pie-shaped 
wedges. Starting with wide edge, roll each wedge toward the point. 
Place on ungreased cookie sheets, point side down, and curve into 
crescent shape. Cover; let rise until indentation remains after 
touching. Combine 1 slightly beaten egg and 1 tablespoon water; brush 
croissants with egg mixture. Bake in preheated 350F oven 15 to 18 
minutes or until golden brown. Remove from cookie sheets and cool.

Yield: 24 croisssants

Red Star(r) YeastReprinted with permission.

Source:
    "Red Star(r) Yeast"
S(Internet Address):
    "http://homecooking.about.com/od/breadrecipes/r/blbread91.htm";
Start to Finish Time:
    "0:30"
T(Cook Time):
    "0:15"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 89 Calories; 2g Fat (22.4% 
calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary 
Fiber; 14mg Cholesterol; 155mg Sodium.  Exchanges: 1 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.