Croissants***

Here's where the story begins.  I was thinking about what we should have for dinner tonight and I came up with gnocchi with some sausage and asparagus and other veggies in a lemony sauce...then I thought, "We should have bread with that."  Then I thought how I don't really like to go to the grocery store here alone - I'm kind-of a wuss and it seems to take so long (Metro trip and walking for 5 minutes to and from the stations)  

So instead of wasting my precious time with public transportation, I had the brilliant idea to make bread!  That doesn't take long does it?  Oh right, only about 4 hours.  But you don't have to catch a communicable disease while doing it!

After looking up recipes for french bread, I bagged that whole idea (9 hours! - that wouldn't be ready by dinner) and somehow decided croissants sounded good.

Sure they take time, but totally worth it!  You get a yeasty, bread-y aroma that envelops your apartment (note: if you don't live in a total of 800 sq. ft. the scent probably won't fill up your entire living space), not to mention the delicious flaky satisfaction in a crescent moon shape when you're finished.

It's easy, I promise, try it for yourself!



CROISSANTS
recipe adapted from The American International Encyclopedic Cookbook

1 Tbsp. Active Dry Yeast
3/4 c. Milk
2 c. bread flour
1/2 tsp. salt
1/2 c. butter (I didn't say anything about these being good for you)
1 egg yolk

1.  Dissolve yeast in warm milk (not too hot or it will kill your yeast).  Add this to your flour and salt.  Knead together (this gets pretty sticky - I recommend coating your hands with some bread flour first).  Shape into a ball and place in a greased bowl.  Turn your dough over so that all sides are greased.

2.  Let rise until it doubles in size.

3.  Roll out in a long rectangle.  Dot with butter.  Fold in thirds (like an envelope) then turn so an open side is facing you.  Roll out again.  Dot with butter again and fold again.  Wrap in waxed paper and refrigerate.

4.  Roll out chilled dough.  Dot with butter.  Fold edges into center and then in half again.  Turn and do it again.  Wrap it up and put it back in the fridge.

5.  Repeat step 4 again.

6.  You're almost done!  Roll out the dough thinner this time and cut into triangles.  Roll the triangles up (from the thick end towards the point) into crescent moons and placed on well greased cookie sheet.  Cover with a greased sheet of waxed paper.  Let rise until double in size.

7.  Brush tops with egg (mixed with a little water) then bake at 425˚F for ~15-20 minutes.

***If you're like me, you are thinking, "those sound good but you know what would be better?  Chocolate croissants!"  I thought so too...When you are wrapping the croissants up place some chocolate pieces (I used Dove chocolates) at the wide end and wrap the croissant around them.  When they come out of the oven, melt some chocolate and drizzle over the top!

If you are looking for other sweet ideas click here.

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