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Holiday Breakfast
Crescent
This recipe comes from Robyn Brown Sargent, one of
our baking education specialists. She writes a bread
machine column in every Baking Sheet. This crescent
is a glorified "breakfast sandwich" to go. Warm,
savory filling and crispy crust... it's all there.
Makes One (1 1/2-pound) Loaf
Dough
1 1/4 cups (10 ounces) water
2 tablespoons (7/8 ounce) olive oil
3 1/2 cups (14 ounces) King Arthur Unbleached
All-Purpose Flour
3/4 cup (3 ounces) cheddar cheese, grated
1 teaspoon salt
2 teaspoons instant yeast
Filling
5 ounces (about 1 3/4 cups) fresh mushrooms, sliced
and lightly sauteed
3/4 pound (1 scant cup) cooked and crumbled
breakfast sausage, fat removed
2 teaspoons fresh crushed garlic
1/2 cup (2 ounces) cheddar cheese, grated
Dough: Place the dough ingredients into the pan of
your bread machine in the order recommended by the
manufacturer. Program it for the Dough or Manual
cycle and press Start. Check the dough's consistency
about 7 minutes after the kneading cycle begins,
adding additional water or flour to form a soft,
smooth dough. At the end of the cycle, turn the
dough out onto a lightly floured work surface. Cover
it with a clean towel, and let it rest for 10
minutes.
Filling: In a shallow bowl, combine all of the
filling ingredients.
Assembly and Baking: On a lightly floured or lightly
greased work surface, roll the dough into a 9 x
15-inch rectangle. Sprinkle the filling atop the
dough, leaving a 1-inch border at the edges. Roll
the dough up jelly-roll style, starting with a long
edge. Pinch the seams well, and tuck the side edges
under, pinching them to seal.
Pick up the "snake" and transfer it, seam-side down,
to a parchment-lined baking sheet. Shape the dough
into a crescent or horseshoe shape. Make cuts (about
1/2-inch deep) 1 inch apart across the top of the
loaf. Cover the crescent with greased plastic wrap
and let it rise for 30 minutes.
Bake the bread in a preheated 375°F oven for 25 to
30 minutes, or until it's golden brown. Allow it to
cool for 10 minutes before serving warm. Yield: one
loaf, about 8 servings.
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