Title: Lg. Croissant Loaf Dough *
Categories: Breadmaker Bread
Yield: 3 Servings

3/4	c	;water
3 1/4	tb	Margarine
1 1/3	ts	Extract, vanilla
2 1/2		Eggs
5	tb	Sugar
1	ts	;salt
4	c	Flour, all purpose
3 1/2	ts	Yeast
SPREAD OVER DOUGH
1/4	c	Butter

Add ingredients to ABM in order listed, reserving butter for spreading over dough. At end of cycle, remove dough to lightly floured surface and roll into 1/2 inch thick rectangle.

Cut half the butter into small pieces and place in the middle third of the dough. Fold one third over onto the top of the butter. Place the remaining butter, cut into small pieces, on top of the folded-over third and fold the remaining third over the butter. All butter is now encased in the dough.

Roll dough into another rectangle and fold into thirds, as you would a business letter. Wrap the whole thing loosely in waxed paper and refrigerate for approximately 20 minutes.

Roll the dough into a rectangle and fold into thirds, as above, 3 more times.

Now lightly knead dough, shaping into a ball which you then place in a greased loaf pan (or 2). Cover and let rise about 35 minutes until doubled in bulk.

Bake at 350 degrees for 35 minutes or until golden brown. From: Margaret Young Date: 15 Feb 97 National Cooking Echo Ä

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