Croissants - Pan-1 -

2 1/4 c Bread flour

1 1/2 tb Sugar

2 tb Dry milk

1 ts Salt

1 tb Butter

2/3 c Water

2 ts Dry yeast

FOR LATER USE: 5 oz Butter;

-chiled for folding in the -dough 1 Egg; beaten for brushing

1. Place first

5 ingredients inside the bread pan. Add water. Close

#5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in thirds. cut each third diagonally to form two triangles. 9. Roll up each triangle loosely, starting from the side oposite the point. Curve ends. 10. Place seam side down on a greased baking pan. 11. Spray water on top. Proof at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush

13. Bake in

375 deg. oven for 10 to 15 minutes or until golden brown.