1 cup milk
1 tbsp oil
1 tbsp sugar
1/2 tsp salt
1 package compressed or active dry
1 yeast
1/4 cup warm water (105 to 115)
2 3/4 to 3 cups all-purpose flour
1 cup (1/2 pound) butter,
1 softened
1 egg yolk
1 tbsp milk
A Recipe for
Croissants (Kh)
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Never eat more than you can lift. |
| Miss Piggy |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
This Recipe for Croissants (Kh) is one of thousands in the Recipes-to-go Bread Cookbook.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
This is a recipe for Croissants (Kh) from the recipe cookbook of Recipes-to-go (Bread)
Herb Tip |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Hungry men think the cook lazy. |
| Anonymous |
Food Tip |
Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewanm.
Dissolve yeast in warm water in a large bowl. Add milk mixture and 1
cup flour; beat until smooth. Stir in enough remaining flour to make
a soft dough. Turn dough onto a floured surface; continue to work in
flour until dough can be kneaded. Knead until smooth and elastic
(about 5 minutes). Shape dough into a ball and place in an oiled
bowl; turn to oil top of dough. Cover; let rise in a warm place until
double in bulk (about 45 minutes). Punch dough down. Roll out on
floured surface to form a rectangle about l/4 inch thick. Cut butter
in slices (just soft enough to spread but not melted). Spread over
center one-third section of rectangle. Fold each extending side of
butter, pressing together the open edges to seal. Roll out again
until rectangle is 3/8 inch thick. Turn dough occasionally, flouring
surface lightly to prevent sticking. Fold in thirds again to make a
squarish rectangle. Roll dough and fold again in the same manner.
Wrap dough in waxed paper or foil; chill 30 minutes. If at any time
dough oozes butter and becomes sticky while rolling, chill until
butter is more firm. Roll and fold again 2 more times exactly as
directed before. Chill dough again another 30 minutes. Roll dough
into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide.
Cut triangles out of each strip to measure about 6x8x6 inches. Roll
up each triangle of dough from a 6-inch edge, pinching tip to seal.
Shape each roll into a crescent. Place, point down, 1 1/2 inches
apart on ungreased baking sheet. Cover; let rise until double in bulk
(30 to 45 minutes). Brush each roll with mixture of egg yolk and 1
tablespoon milk. Bake at 425F 15 minutes, or until brown. Remove from
baking sheet and cool on wire rack. Serve warm.
Serves: 1
Croissants (Kh) Recipe brought to you by Recipes To-Go