Baking is still new to me, so I took this recipe, 17-26: Breakfast Crescents as another chance to experiment with yeast again. These crescents taste very much like a loaf of bread, just in crescent roll form.
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This is just a simple bread recipe where you roll the dough into crescents.
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The tips section is correct that they are fairly dense when cool. I did enjoy them piping hot from the oven.
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The ingredients are simple: Yeast, Salt, Flour, Sugar, and Water.
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I put the yeast into the warm water and stirred it very gently. This yeast and water mixture is what gives bread its trademark smell.
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With my bare hands, I mixed the flour into the dough.
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With the mixture combined, I put this bowl in Jamie’s favorite rising spot, on top of the refrigerator, covered with a towel.
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The ball has doubled in size!
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I cut the dough into 16 dough balls, 10 pictured here because I already had 6 on the sheet.
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Check out the two sheets full of crescents.
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I baked them until they were golden brown and delicious in a 425 degree oven.
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These crescents barely lasted on the plate. I felt like they could have used salt on top like a pretzel.
GRADE: B