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BREAD SELECT SETTING TO USE: Dough
1. Add lukewarm water to pan.
2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some
of the mixture into corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from
bread maker. Place dough onto floured surface. Let rest 15 minutes.
5. Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam
side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft-free place
for 45 to 55 minutes or until nearly double in size. With sharp knife, make 3 or 4 ¼ -inch deep diagonal
cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf. Sprinkle with poppy
or sesame seeds if desired or leave plain.
6. Bake in preheated 375° oven for 40 minutes or until golden brown. Cool slightly before slicing.
CROISSANTS
Although these take some time to make, they are well worth the effort with the “oohs” and “aahs” you
will receive. The longer the dough is refrigerated before the final shaping, the flakier the croissants will
be. Makes 18 medium sized croissants.
INGREDIENTS
9 ounces (1 cup + 2 Tbsp.) WATER, 95°F/35°C
3 cups ALL PURPOSE or BREAD FLOUR
2 tablespoons DRY MILK
3 tablespoons SUGAR
¾ teaspoon SALT
3 tablespoons BUTTER
3 teaspoons ACTIVE DRY YEAST
---or--- ---or---
2 teaspoons BREAD MACHINE/FAST RISE YEAST
¾ Cup (1½ sticks) COLD BUTTER, sliced thin
1 EGG WHITE, slightly beaten
BREAD SELECT SETTING TO USE: Dough
1. Add lukewarm water to pan.
2. Add flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients,
pushing some of the mixture into corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from
bread maker. Place dough into a greased bowl. Cover and refrigerate 30 minutes.
5. Place dough onto lightly floured surface. Roll into a 15 x 12-inch rectangle. Cover ⅔ of dough with thin
slices of butter. Fold unbuttered third of dough over the center buttered third, then fold again, over the
remaining buttered third. See Diagram 1. Seal ends and long side of dough. Place on lightly greased
cookie sheet, cover with plastic wrap and place in refrigerator for 30 minutes.
6. Place dough on lightly floured surface, with long sides vertical to you. Roll out into a 15 x 12-inch
rectangle. See Diagram 2. Fold in thirds, folding from end to end. Place back onto greased cookie sheet,
cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer refrigeration time will
result in flakier croissants.
7. Place dough on lightly floured surface, with long side vertical to you. Roll out into a 15 x 12-inch
rectangle. See Diagram 2. Cut rectangle into thirds, both crosswise and lengthwise. Then cut each piece