Cuisinart Bread Machine Recipe Book Food
BREAD MACHINE CROISSANTS
When you get a bread maker you usually get a cookbook to go with it....well this recipe comes from the cookbook my MIL received with her bread maker. I have not tried them yet, but I will be soon. "The longer the dough is refrigerated before the final shaping, the flakier the croissants will be." Cooking time does include chilling time.
Provided by SkinnyMinnie
Categories Yeast Breads
Time 6h20m
Yield 18 croissants
Number Of Ingredients 9
Steps:
- Add ingredients in the order recommended for your bread machine. Use the DOUGH cycle.
- When done, remove from bread machine pan and transfer to a greased bowl. Cover and refrigerate for 30 minutes.
- Place the dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.
- With the long side towards you, cover 2/3 of the dough with the thin slices of 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 a lightly greased cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes.
- Place dough on a lightly floured surface with the short side towards you. Roll out into a 15 x 12-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 the refrigeration time the flakier the croissants.
- Place dough on lightly floured surface, with short side towards you. Roll out into a 15 x 12-inch rectangle.
- Cut rectangle into thirds, both crosswise and lengthwise. Then cut each section in half diagonally 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 a warm place for 30-50 min or until double in size.
- Brush croissants with slightly beaten egg white. Bake in preheated 375° oven for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 176.1, Fat 10.1, SaturatedFat 6.3, Cholesterol 26.2, Sodium 188.7, Carbohydrate 18.6, Fiber 0.7, Sugar 2.5, Protein 3
BREAD MACHINE ITALIAN EASTER BREAD
This is a modified Italian Easter bread made with a bread machine. Saves time, kneading, etc. The same ingredients are used but simplified by using a bread machine. This was a recipe handed down by my grandmother.
Provided by ededith
Categories Yeast Breads
Time 30m
Yield 2 rings, 20 serving(s)
Number Of Ingredients 15
Steps:
- Add in order given above to bread machine. Process for dough cycle. Roll and shape into braided rings. Let rise. Bake at 340 degrees for approximately 20-25 minutes.
- This bread can also have colored raw eggs put in the braids before baking. They will cook to hard boiled egg stage. After baking, cool and frost with 2 cups powdered sugar mixed with approximately 1/4 cup milk and 1/2 teaspoons vanilla extract, then sprinkle with non-pareils.
Nutrition Facts : Calories 264, Fat 8.1, SaturatedFat 4.8, Cholesterol 38.5, Sodium 161.8, Carbohydrate 43.3, Fiber 1, Sugar 18.5, Protein 4.5
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