Croissant Bread
Like many, I love croissants but have never had the desire to make my own. A while ago this recipe popped up on my computer screen, and it was so intriguing I determined to make it as soon as possible. It met my expectations, and even Wayne announced it as quite delicious. It's definitely something we'll have again! It's a little funky looking, but that didn't affect its taste. Croissant Bread 1 cup butter 2 cups warm water 1 tablespoon yeast 2 tablespoons sugar 4 1/2 to 5 cups flour 1 1/2 teaspoons salt Fold parchment paper to make a pocket about 8-1/2 by 7 inches. (See the original recipe and this will make more sense.) Cut the cold butter into pieces, place on parchment paper, fold over, then pound and roll until the butter is a slab encased within the paper. Chill. Soften the yeast in the warm water. Add sugar, half of the flour, and salt; mix to combine. Knead in remaining flour. The dough needs to be soft and a bit sticky, but not too soft and sticky! Let rise f...
