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croissant Recipe | |
French Bread | |
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Ingredients:
2# whole milk2 oz yeast 2 oz sugar 1 oz salt 6 oz butter, soft 3# 8oz bread flour 2# butter for rolling-in
Directions:
1. scald milk; cool to lukewarm; dissolve yeast2. add remaining ingredients, except 2# butter 3. mix to smooth dough; do not develop gluten 4. ferment til double; punch down; spread on sheet pan; retard about 30 minutes 5. flatten 2# butter so that it will cover approx 2/3 of the dough 6. roll in @ 3 3-folds; retard overnight 7. roll oout to 1/4"; cut into isoscles triangles; roll up from base 8. proff til double and soft; egg wash 9. bake at 400 degrees | |