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FOLLOW THESE INSTRUCTIONS FOR THE CROISSANT RECIPE
BREAD SELECT SETTING TO USE: dough
1. Add water and 3 tablespoons butter to pan.
2. Add bread flour, sugar, dry milk and salt to pan. Tap pan to settle
dry ingredients, level ingredients, pushing some of the mixture into
the corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4. Program for dough. Program time delay if being used. Start bread
maker. When done, unlock 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 15x12-inch
rectangle. Cover ⅔ of dough with thinly sliced butter. Fold unbuttered
third of dough over the center buttered third, then fold again, over the
remaining buttered third. 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 15x12-inch
rectangle. 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 15x12-inch
rectangle. Cut rectangle into thirds, both crosswise and
lengthwise. Then cut each piece diagonally in half to
form 18 triangles. Roll each triangle up, starting at
wide end, to form crescent shape. Place croissants on
greased cookie sheet, curving ends so they almost
touch. Brush or spray lightly with water. Cover and let
rise in warm, draft-free place 30 to 50 minutes or until
double in size.
8. Brush croissants with slightly beaten egg white.
Bake in preheated 190°C oven for 15 minutes to 20
minutes or until golden brown.