Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
How to Freeze and Thaw Croissants
To Freeze Baked Croissants
As soon as they have completely cooled, freeze croissants in plastic freezer
bags. To serve, place the frozen croissants on a baking sheet and heat in a
preheated 350ºF oven, uncovered, for about 10 minutes to thaw, warm, and
restore flakiness.
To Bake Frozen Raw Formed Croissants
As mentioned in Step 9 of the croissant recipe, you can freeze raw, formed
croissants for up to 2 months. Put the raw croissants on a baking sheet lined
with parchment paper or on stiff plastic lids if your freezer is small. Cover
them with plastic wrap or slide them into freezer bags, and place in the
freezer for 4 hours or until frozen. Once the croissants are frozen, transfer
them into freezer bags. When you are ready to bake the croissants, remove
them from the freezer and place them on a baking sheet lined with parchment
paper. Cover lightly with plastic wrap and let them defrost in the refrigerator
for 12 to 18 hours, or overnight at room temperature. Let stand, uncovered,
at room temperature for about 1 hour, until puffy and no longer chilled, and
bake in a preheated oven as directed in the recipe.
Twenty minutes before baking, preheat the oven to 425ºF.
When the croissants are light and springy to the touch, and have just lost their chill,
they are ready to bake. Brush with the egg glaze if you like a shiny glaze. If you
are using parchment paper, place another baking sheet of the same dimension
under the pan with the croissants to “double pan” and protect the bottoms from
burning. Bake, one pan at a time, for 10 minutes. Reduce the oven temperature to
375°F and bake for an additional 10 to 12 minutes. Remove from the baking sheet
to cool on racks for at least 15 minutes before eating.
VARIATION
Almond-Filled Croissants
Makes 6 croissants
For the almond filling:
1 cup (one 8-ounce can) almond paste, at room tempera-
ture
1 large egg white, beaten
1
/
4
teaspoon vanilla extract
1
/
4
teaspoon almond extract
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