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)
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Food Tip |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
This Recipe for Croissants (Kh) is one of thousands in the Recipes-to-go Bread Cookbook.
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| Elsie de Wolfe (Lady Mendl) |
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I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
This is a recipe for Croissants (Kh) from the recipe cookbook of Recipes-to-go (Bread)
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
Food Tip |
Food Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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| English Saying |
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