Easy Breakfast Crescent Braid

Easy Breakfast Crescent Braid

Ingredients:

1 roll Pillsbury Crescent Recipe Creations
Scrambled Eggs (I used 3 eggs + 1 egg white + 1 1/2 T milk + salt and pepper)
4-5 strips bacon (sausage would be great too)
1/2 C grated cheese , or more...

optional: Hot sauce

Directions:

Scramble eggs in a skillet. Since this will cook again in the oven, under cook your eggs. You want them to be cooked enough to hold together, but leave them a bit wet. Cook bacon strips and set aside. (I bake my bacon in the oven. Just lay flat on a foil lined cookie sheet and bake at 400 for about 12 minutes or until crisp)

Next, use a rolling pin and a lightly floured work surface to roll out the crescent dough to about 10 in x 12 in. Lay the eggs down the center of the rectangle, leaving room on both sides and the 2 ends, as pictured below. Top with bacon, cheese, and a couple shots of hot sauce if you want.

Use a pizza cutter to slice even slits on the sides of your rectangle:

Fold over both ends:

Now starting on one end, bring the side pieces in and overlap them. You'll want to alternate- one from the right, then one from the left and so on and so on. Does that make sense?

Keep doing it until you get all the way to the end.
When you get to the end, just tuck where you can to make it pretty!

Then you'll have this pretty little papoose. Yes I just called it a papoose. Isn't it fancy?

Bake according to package instructions. I believe it's 375 for about 15-20 minutes (but who knows, I threw away my package!) It might take a little longer than the package directs because of the way it's braided. And actually, if you want it shiny on top, give it a quick egg wash before you bake. When it's done, it should be golden brown on top. Remove from oven and let cool for about 5 minutes. Slice on a slight diagonal and eat immediately!

One great thing about this is that it holds together really well. I thought when I cut it the filling might fall out, but the filling baked into the dough and it all stayed in there perfectly. So it's great finger food for a mess-free breakfast/brunch buffet and great for little fingers. My toddler loved this- and so did his parents! Also, I didn't try it, but I'm thinking you could easily make something like this the night before and just wrap it with plastic wrap so it's all ready to just pop in the oven when you wake up.

So next time you're at the store, grab a tube of this crescent dough. It's a great thing to have on hand for quick and easy meals and it gets 2 thumbs up from the Best Biters!

Whole Wheat Oat Bread

Whole Wheat Oat Bread

Ingredients:

2 cups low-fat milk
1 cup old-fashioned rolled oats, plus more for topping
1/2 cup warm water (105-115° F)
2 tablespoons active dry yeast (about three packages)
1/2 cup mild honey
1/4 cup unsalted butter, melted and cooled, plus more for greasing
3 cups whole-wheat flour
About 2 cups unbleached, all-purpose flour
1 tablespoons Kosher salt
Vegetable oil
1 large egg, lightly beaten with 1 tablespoon water


Directions:

1.  Heat milk in a small saucepan over low heat until hot but not boiling.  Remove the pan from the heat and stir in the oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

2.  In a small bowl, stir together the water, yeast, and 1 teaspoon of honey.  Let stand until foamy, about 5 minutes.  (If the mixture doesn’t foam, you’ll have to discard it and start over with new yeast.)  Stir the yeast mixture, melted butter, and remaining honey into the cooled oatmeal.

3.  In a large mixing bowl, combine the whole-wheat flour, 1 1/2 cups unbleached flour, and salt. Add the oat mixture, stirring with a wooden spoon until a soft dough forms.  Turn out onto the wet dough onto a well-floured surface.  Knead the dough, with floured hands, until the dough is smooth, soft, and elastic, about 10 minutes (the dough will be slightly sticky).  While you’re kneading, add just enough unbleached flour to keep the dough from sticking to your surface.

4.  Form the dough into a ball and transfer it to a large, oiled mixing bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel.  Let the dough rise at warm room temperature until doubled in bulk, about 60 to 90 minutes.

5.  Lightly butter two loaf pans. Turn the dough out onto a lightly floured surface and knead several times to remove air. Divide the dough in half, and shape each half into a loaf.  Place each loaf in a buttered pan, seam side down, tucking ends gently to fit. Cover the loaf pans loosely with a kitchen towel, and let the dough rise at a warm room temperature until doubled in bulk, about 60 minutes.

6.  Put the oven rack in the middle position and preheat the oven to 375°F. Lightly brush the tops of each loaf with some of the egg wash and sprinkle with oats.  Bake the loaves until they are golden and they sound hollow when tapped on the bottom, about 30 to 35 minutes.  (Remove 1 loaf from pan to test for doneness. Run a knife around the edge of the pan to loosen.)

7.  Remove the bread from the pans and transfer to a rack to cool completely, about 60 minutes.  Slice and serve!  (I’ve found the loaves are easiest to slice when turned on their sides).

YIELD: Makes 2 loaves

Easy Bread Bowls

Easy Bread Bowls

Ingredients:

1	loaf (1 pound) frozen bread dough, thawed
1	tablespoon olive or vegetable oil
1	teaspoon dried basil leaves
1/2	teaspoon garlic salt

 

Directions:

1.	Lightly grease outsides of six 10-ounce custard cups with shortening (do not use cooking spray). Place cups upside down on large cookie sheet.
2.	Divide dough into 6 equal pieces. Shape each piece into a ball, then pat into 6- inch round. Place rounds over bottoms of custard cups. Brush dough with oil. Sprinkle with basil and garlic salt. Cover and let rise in warm place 20 minutes.
3.	Heat oven to 350°. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes; remove from cups and place right side up on wire rack. (Interiors of bread bowls may be slightly moist.)
4.	To serve, place warm or cooled bread bowls in individual shallow soup or pasta bowls. Spoon soup, stew or chili into bread bowls.

Pumpkin Garlic Knots

Pumpkin Garlic Knots

Ingredients:

1 cup warm water
1 envelope active dry yeast
2 tablespoon agave nectar
1/2 cup canned pumpkin
2 tablespoons olive oil (I used an herbed variety)
1-1/2 teaspoons coarse kosher salt
3-1/2 cups unbleached bread flour (I used King Arthur)

Directions:

Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy -- about 10 minutes. Then add your agave nectar, olive oil, and pumpkin -- whisk until smooth.

Whisk together the flour and salt in a large bowl. With you fist, make an impression in the center -- a "bowl" that's big enough to pour your wet ingredients into. Then pour in your wet ingredients.

Start pulling everything together with a spatula. When you can no longer mix, use your hands to start kneading the dough. Keep kneading -- and adding more flour as necessary -- until you have a ball that's elastic, but not sticky.

Lightly oil another large bowl and put your dough ball inside it -- flipping over once to coat both sides (again -- lightly) with oil. Cover with a damp towel or plastic wrap and let rise for 2 hours. Once the dough has risen, preheat your oven to 425 degrees F, put in a pizza stone (you may use a pan, too, but it works best with a stone), and divide the dough into two equal pieces. If you're planning to use the other half the next day, just put it in a large Zip-Lock bag and store in the fridge. You may also freeze the dough for up to three weeks.

To create the garlic knots -- just take off sections of dough (about the size of two tablespoons, if that makes sense) and roll them into a snake shape. Then tie that snake in a knot. Set aside and continue with the rest of the dough. Once you've made all your knots, put them on your stone (or on your pan) and let bake until golden brown on the tops (anywhere between 10 and 15 -- or more -- minutes, depending on how big your knots are).

While you're waiting, in a large bowl mix together 1/3 cup olive oil with 3 to 5 cloves of minced garlic . . . as well as some salt, pepper -- and if you're feeling cheesy, Parmesan or nutritional yeast -- to taste. There's really no right or wrong mixture, just what you like. Feel free to taste test. When the knots are done, dump them into the bowl and mix well to coat. Stephen likes to crush the knots a bit to let the oil seep in.

Pumpkin Bread

Pumpkin Chocolate Chip Bread

Ingredients:

3 cups sugar
3 1/2 cups flour
2 t. soda
1/2 t. nutmeg
1 1/2 t. cinnamon
1/2 t. cloves
1 1/2 t. salt
4 eggs
1 cup oil
2/3 cup cold water
2 cups pumpkin
1 cup chocolate chip

Directions:

Bake at 350 degrees. If using a large loaf pan, bake for about an hour. And, if using mini loaf pans, bake for about 40 minutes. Poke a toothpick in the center of your loaf, when it comes out clean, it's done. (this recipe makes either 2 large loaves or 8 mini loaves)

Blueberry Zucchini Banana Bread

Blueberry Zucchini Banana Bread

Ingredients:

3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
3 eggs
1 cup very ripe banana, mashed
1 cup white sugar
1 cup brown sugar
3 tsp. vanilla extract
2 cups zucchini, grated
2 cups blueberries


Directions:

Lightly grease the bottom of two 8 x 4-inch bread pans. Preheat oven to 325°F.

Whisk flour, salt, baking powder, soda, and cinnamon together in a bowl.

In a large mixing bowl beat together eggs, vanilla, brown and white sugars, and banana. Add dry mixture, and beat well. Stir in zucchini until well combined. Gently fold in blueberries. Pour batter into prepared pans. Gently drop some extra blueberries on top of the batter, if desired.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.
 
 
Tips:
  
   * Grease only the BOTTOM of your bread pan. This will keep the bread from forming a hard, dry edge (lip) during baking.
   * Toss the blueberries in flour before adding to the batter to keep them from sinking.
   * Do NOT squeeze or drain the water out of the zucchini. All that water is what gives zucchini bread its wonderful moistness.

Cheesy Garlic Bread Swirls

Cheesy Garlic Bread Swirls

Ingredients:


French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese

Directions:

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Now...here's a little trick I've been using a lot lately. I really, really hate cleaning up flour on my work surface after I've been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won't stick and clean-up is super easy!

Anyway, roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I'm saying makes no sense, check out the orange roll recipe to see what I'm talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.

Garlic Basil Knots

Garlic Basil Knots

Ingredients: 

1 cup of water
2 tbsp of butter, softened
1 egg (hold under warm water before breaking it)
3 1/4 cup of flour
1/4 cup of sugar
1 tsp salt
3 tsp regular active dry yeast

Directions:

Place all dough ingredients in the bread machine= in the order listed. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Place a silpat mat on a baking sheet then coat with cooking spray. Flatten the dough onto a well floured surface then using a pizza cutter, cut into strips. Take each strip and tie into a knot, making sure to keep it well floured so it doesn't stick together. Place each knot onto the baking sheet. Once you have tied all the strips into knots, cover them with a cloth and set in a warm place to rise for 30 minutes.
Preheat oven to 400 degrees and bake 9-12 minutes or until golden brown.

Other ingredients:
1-2 tbsp of butter, melted
1-2 cloves of garlic, minced
3-4 fresh basil leaves, chopped finely

Add butter and minced garlic together and cook in the microwave until melted. Add the fresh chopped basil and stir. Once the knots are out of the oven, brush the top of each knot with the garlic basil butter. Serve immediately. Enjoy.

Peanut Butter Banana Bread

Peanut Butter Banana Bread

Ingredients:

2 1/4 cups all purpose flour
1 tsp salt
1/2 tsp cinnamon
3 eggs
1 1/2 tsp vanilla extract
2 1/4 cups granulated sugar
3/4 cup1olive oil or vegetable oil
1/2 cup buttermilk
1 1/2 tsp baking soda
5 medium sized very ripe bananas mashed into large chunks
1 cup chopped peanuts (roasted and salted)

Peanut butter glaze:
1/4 cup peanut butter
3 tbs butter
1/3 cup powdered sugar

Directions:

Peanut Butter Banana Bread
Preheat your oven to 350 and spray your 6″x9″ loaf pan with pam.
Chop the peanuts lightly in your food processor and set aside.  Peel and roughly chop the bananas and set aside.

In a small bowl combine the flour, salt, and cinnamon, set aside.
In another bowl whisk together the eggs and the vanilla, set aside.
In a large bowl use your mixer to  combine the sugar and oil with the speed on medium/low.  Once combined add the egg/vanilla mixture.  Mix until blended.

Combine the buttermilk and the baking soda in another small bowl and set aside.
Slowly add the flour mixture alternating with the buttermilk/baking soda and continue to combine.  Once the mixture is perfectly blended slowly add the peanuts and chopped bananas.
Pour the mixture into two loaf pans and bake for 60 minutes at 350 degrees.  Test your bread by sticking a tooth pick in the center.  When the tooth pick comes out clean the bread is finished.  Once the bread has cooled slide it out of your pan and pour the glaze on top.   Yummy!

Peanut Butter Glaze
As soon as the Banana Bread is pulled from the oven begin to make the icing.  Melt the butter on low in a small sauce pan.  Add the powdered sugar and stir constantly until the sugar has dissolved.  Add the peanut butter and continue to stir until the peanut butter has melted and a soft glaze has formed.  If the consistency is too thick feel free to add in more butter until you have a fairly runny consistency.  Make sure you do NOT use low fat peanut butter.  You need regular peanut butter that is full flavor or your glaze will be too thick.  Pour the glaze over your cooled loaf and let it sit for a few minutes so the glaze will firm up a bit as it cools.

BLT Steak Restaurant Popovers

BLT Steak Restaurant Popovers

Ingredients:

4 c. milk, warmed
8 eggs
4 c. flour
1 ½ heaping tbsp. salt
2 ¼ c. grated Gruyere

Directions:

1. Place the popover pan in the oven. Heat the oven and pan to 350º.
2. Gently warm the milk over low heat and set aside.
3. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
4. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
5. Remove the popover pan from the oven and spray with nonstick vegetable spray.
6. While the batter is still slightly warm, fill each popover cup three-fourths full.
7. Top each popover with approximately 2 ½ tbsps. of the grated cheese.
8. Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.
9. Take out of oven, remove from pan, and serve immediately.

Serves six (approximately twelve popovers)

Banana Oatmeal Bread

Banana Oatmeal Bread

Ingredients:

 

1 cup of flour
1/2 cup of whole wheat flour
1/3 cup of white sugar
1/3 cup of brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
3/4 cups quick cooking oats
2 small, very ripe bananas, mashed
1/3 cup of low fat buttermilk
1/4 cup of canola oil
1 1/4 tsp vanilla
2 eggs, beaten

Directions:

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.

Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing from the pan and placing on a cooling rack for a few more minutes. Slice and slather with butter if desired. Enjoy.

Whole Wheat Bread

Whole Wheat Bread


Ingredients:

5 cups water
3/4 cup honey (heat up slightly to melt honey)
1/4 cup canola oil
2-1/2 tablespoon instant yeast
13 cups whole wheat flour
2 tablespoons kosher salt

Directions:

1.Heat water in microwave for 5 minutes.
2. In bowl of electric mixer fitted with dough hook, combine
all ingredients. Knead dough for 8 minutes (20 minutes
by hand). Shape into loaves and place in greased pans.
3. Let rise in 150° oven until 1K to 2 inches above pan,
about 45 minutes. Increase oven temperature to 350° and
bake for 23-25 minutes.
4. Turn out onto wire racks to cool. Brush tops with butter.

Makes 5 loaves.

Grilled Pesto French Bread

Grilled Pesto French Bread

Ingredients:

1 package (3 oz) cream cheese, softened

½ cup refrigerated basil pesto

¼ cup butter or margarine, softened

1 loaf (1 lb) French bread, halved crosswise, split lengthwise

Chopped tomatoes, if desired

Directions:

1.Heat gas or charcoal grill. In small microwavable bowl, microwave cream cheese on High 15 to 20 seconds; stir until creamy. Stir in pesto and butter until well mixed.

2.When grill is heated, place bread pieces, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until lightly browned.

3.Turn bread halves over. Spread pesto mixture evenly on cut sides of bread; cover grill. Cook 3 to 4 minutes or until thoroughly heated. Cut bread into 2-inch sections to serve. Garnish with tomatoes.

Ham & Cheese Egg Bread

Ham & Cheese Egg Bread

Ingredients:

6 eggs
3/4 cup milk
1 teaspoon prepared mustard
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
6 bacon strips, cooked and crumbled
1 cup cubed fully cooked ham
4 ounces cheddar cheese, cut into 1/2-inch cubes
4 ounces Monterey Jack cheese, cut into 1/2-inch cubes

Directions:

In a large bowl, beat eggs until frothy, about 1 minute. Add milk and mustard. Combine the flour, baking powder and salt. Add to the egg mixture and beat until smooth. Stir in bacon, ham and cheeses. Transfer to a greased and floured 9-in. x 5-in. loaf pan.
Bake, uncovered, at 350° for 55-60 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10-15 minutes. Run a knife around edge of pan to remove. Slice and serve warm. Refrigerate leftovers. Yield: 6-8 servings.

Candy Bar Croissants

Candy Bar Croissants

Ingredients:

1 tube (8 ounces) refrigerated crescent rolls
1 tablespoon butter, softened
2 plain milk chocolate candy bars (1.55 ounces each), broken into small pieces
1 egg, beaten
2 tablespoons sliced almonds

Directions:

Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds. Bake at 375° for 11-13 minutes or until golden brown. Cool on a wire rack. Yield: 8 servings.

Poppy Seed Biscuit Ring

Poppy Seed Biscuit Ring

Ingredients:

1/3 cup butter, melted
1 teaspoon dried minced onion
1 teaspoon poppy seeds
1/2 teaspoon dried minced garlic
2 tubes (12 ounces each) refrigerated buttermilk biscuits

Directions:

In a shallow bowl, combine the butter, onion, poppy seeds and garlic. Separate each tube of biscuits into 10 biscuits; dip in butter mixture and stand up on end in a lightly greased 10-in. fluted tube pan.
Bake at 400° for 14-16 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Yield: 10-15 servings.

Hawaiian Dinner Rolls

Hawaiian Dinner Rolls

Ingredients:

1 can (8 ounces) crushed pineapple, undrained
1/4 cup warm pineapple juice (70° to 80°)
1/4 cup water (70° to 80°)
1 egg
1/4 cup butter, cubed
1/4 cup nonfat dry milk powder
1 tablespoon sugar
1-1/2 teaspoons salt
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
3/4 cup flaked coconut

Directions:

In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut.
When cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13-in. x 9-in. baking pan.
Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375° for 15-20 minutes or until golden brown. Yield: 15 rolls.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Onion-Garlic Bubble Bread

Onion-Garlic Bubble Bread

Ingredients:

2 loaves (1 pound each) frozen bread dough or 24 frozen unbaked white dinner rolls, thawed
1/2 cup finely chopped sweet onion
1/2 cup butter, melted
2 garlic cloves, minced
1 teaspoon dried parsley flakes
1/4 teaspoon salt
Herb-seasoned olive oil, optional

Directions:

Divide dough into 24 pieces. In a small bowl, combine onion, butter, garlic, parsley and salt. Dip each piece of dough into butter mixture; place in a 10-in. fluted tube pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Serve warm with olive oil if desired. Yield: 1 loaf (24 pieces).

Cream Cheese Clouds

Ingredients:

1 can (16.3 oz.) refrigerated buttermilk biscuits

1/2 cup  sugar

1 Tbsp. ground cinnamon

1 pkg.  (8 oz.) cream cheese, cut into 12 cubes

1/4 cup (1/2 stick) butter, melted

Directions:

PREHEAT oven to 350°F. Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness.
MIX sugar and cinnamon in shallow dish. Dip cream cheese cubes in melted butter, then roll in the cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, in lightly greased muffin pan. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
BAKE 15 minutes or until golden brown. Serve warm.

Croissant Dough

Croissant Dough

Ingredients:

1 1/2 cups whole milk, heated to warm (105°F–110°F)

1/4 cup packed light brown sugar
1 tablespoon plus 1/4 teaspoon active dry yeast (from two 1/4-oz packages)
3 3/4 to 4 1/2 cups unbleached all-purpose flour
1 tablespoon kosher salt
3 sticks (1 1/2 cups) cold unsalted butter

Special equipment: a standing electric mixer with dough hook, 2 kitchen towels (not terry cloth), a ruler, a pastry brush

Directions:

Make dough:

Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.

Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.

Prepare and shape butter:

After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.

Roll out dough:

Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.

Roll out dough:

Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.

Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first "fold.") Chill, wrapped in plastic wrap, 1 hour.

Make remaining "folds":

Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).

It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make a double recipe of those irresistible chocolate croissants and share them with friends. One batch of this dough is enough for 24 plain croissants, 32 chocolate croissants, 16 Parma braids, or 2 princess rings.