* 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"
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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.