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Home Bakery
Next, cut the dough sheet into 8 triangular pieces (see drawing). Starting at the base of
the triangle, roll each piece then turn each end in slightly to form the traditional
croissant shape. Lay the 8 croissants on a baking tray giving each one as much room
as possible. Remove to a warm place for 40-60 minutes to rise.
Pre-heat oven to 200C (gas 6). Brush the top of each croissant with a beaten egg
mixed with 2 tbsp milk. Bake for 10-12 minutes or until golden brown.
BREAD MIXES
Follow the instructions on the back of the packet and select the NORMAL (1)
programme. One thing to consider is that the dried yeast is often mixed in with the
flour so most bread mixes won’t work well with the delay timer.
We used Wrights bread mixes for testing the machine, all of which gave excellent
results.