West Bend Automatic User Manual

CROISSANTS
Although these take some time to make, they are well worth the effort with the "oohs" and "aahs" you
will receive. The longer the dough is refrigerated before the fi nal shaping, the flakier the croissants will
be. Makes 18 medium size croissants.
INGREDIENTS
8 ounces (1 cup) WATER, 80°F
3 cups BREAD FLOUR
2 tablespoons DRY MILK
3 tablespoons SUGAR
3/4 teaspoon SALT
3 tablespoons, cut into 6 pieces BUTTER
3 teaspoons ACTIVE DRY YEAST
-Or- -Or-
2 teaspoons FAST RISE YEAST
% cup iiyi sticks) COLD BUTTER, sliced thin
1 EGG WHITE, slightly
beaten
BREAD SELECT SETTING TO USE: Dough
1. Add water to bread pan.
2. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level dry ingre
dients, pushing some of the flour mixture into the corners. Place pieces of butter around edges of pan
on top of dry ingredients.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber, twist to lock pan in place and close cover. Program Bread Select
for DOUGH. Press START/STOP button to turn bread maker on. Press LOCK button to 'lock' program
into control. When dough is done, audible alert will sound and bread maker will turn off automatically.
Remove pan from bread maker, then remove dough and place into a greased bowl. Cover and refrigerate
for 30 minutes.
5. Place dough onto lightly floured surface. Roll into a 15 x 12-inch rectangle. Cover % of dough with thin
slices of butter. Fold unbuttered third of dough over the center buttered third, then fold again over the
remaining buttered third. See Diagram 1. 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 15 x 12-inch rectangle.
See Diagram 2. Fold in thirds, folding from end to end. Place back onto greased cookie sheet, cover with
plastic wrap and refrigerate for 30 minutes.
7. Place dough on lightly floured surface with long sides vertical to you. Roll out into a 15 x 12-inch rectangle.
See Diagram 2. 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.
8. Place dough on lightly floured surface, with long sides vertical to you. Roll out into a 15 x 12-inch rectangle.
See Diagram 2. Cut rectangle into thirds, both crosswise and lengthwise. Then cut each piece diagonally
in half to form 18 triangles. See Diagram 3. Roll each triangle up, starting at wide end, to form crescent
shape. See Diagram 4. 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
doubled in size.
9. Brush croissants with slightly beaten egg white. Bake in preheated 375°F oven for 15 to 20 minutes or
until golden brown.
Notes:
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West Bend Automatic Specifications

General

Model	Automatic
Number of Programs	12
Power	600 Watts
Non-stick Pan	Yes
Viewing Window	Yes
Capacity	2 lbs
Loaf Size	1.5, 2 lbs
Delay Timer	Yes
Keep Warm Function	Yes
Settings	Basic, French, Whole Wheat, Sweet, Dough, Gluten Free, Rapid Bake, Cake, Jam, Bake