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Full Online Book HomeLearning KitchenBread - Abm Risag's Potato Crescents
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Bread - Abm Risag's Potato Crescents Post by :aixar Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2458

Click below to download : Bread - Abm Risag's Potato Crescents (Format : PDF)

Bread - Abm Risag's Potato Crescents

1/2 cup buttermilk -- bet 100-110°
1/2 cup water -- bet 100-110°
1 whole eggs -- lightly beaten
3 tbsp butter -- room temp
1 1/2 tsp lemon juice
1 1/2 tsp salt
3 cups Better For Bread Flour
1/3 cup dry potato flakes
1/4 cup sugar
1/4 tsp white pepper
1 3/4 tsp bread machine yeast


Place ingredients in machine according to manufacturer directions. Dough Cycle.

When dough is ready, take out with floured hands.

Place in greased bowl. Cover with plastic wrap that has been sprayed with nonstick spray. Cover and place in a warm spot, draft-free for 30 minutes until doubled in bulk. Remove from bowl onto floured surface. Roll out into 15" circle. Brush with melted butter. Cut into 16 wedges. Starting with wide end, roll up each wedge toward the pointed end. Place point underneath on greased cookie sheet, curving ends to form a crescent shape.

Preheat oven to 400°F. When hot, place cookie sheets into oven and bake crescents until golden brown, about 15-20 minutes.

For Brown n' Serve Crescents: Place on greased baking sheet and bake at 300°F for 30-45 minutes until doubled in size. Remove from oven. Let cool completely. Store in refrigerator up to 2 days or in freezer 2-3 months. Bake refrigerated or frozen rolls on cookie sheet at 400°F for 10 minutes or until golden brown. Remove and let cool a bit before eating.

NOTES : This recipe is a combination of the Mr. Potato Head bread recipe and a roll recipe from Pillsbury Kitchens Cookbook, 1979.
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