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BREAD500.TXT
Categories: Breadmaker, Breads
Servings: 1
XKGR41A Don Fifield
3 lg Eggs
2
1
1/4 c Bread flour
1/2 tb Sugar
1/4 c Water
2 ts Dry yeast
1
1
6
tb Dry milk
ts Salt
tb Butter
1
Egg; beaten for brushing
-on top
1
. Place first 5 ingredients inside the bread pan. Add eggs and 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
2
5 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in
fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each
portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.
Using edge of the hand, pinch off about 1/4th of the dough without
detaching it. Roll the dough on the bench so that both parts are round. 5.
Place the dough in the tin large-end first. With fingertips, press the
small ball around its circumference into the large one. 6. Place tins on
baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.
for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush
with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until
golden brown.
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-
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--------- Recipe via Meal-Master (tm) v7.05
Title: CROISSANTS - PAN-1
Categories: Breadmaker, Breads
Servings: 1
XKGR41A Don Fifield
1/4 c Bread flour
1/2 tb Sugar
tb Dry milk
ts Salt
tb Butter
2 ts Dry yeast
FOR LATER USE:
5 oz Butter;
-chiled for folding in the
2
1
2
1
1
-dough
Egg; beaten for brushing
-on top
1
2
/3 c Water
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
3
0 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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-
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--------- Recipe via Meal-Master (tm) v7.05
Title: FRENCH BREAD (BAGUETTE) - PAN-1
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