Croutes

You will describe these little pies as versatile and delicious. They are sensational served warm with your favorite cheese, sausage or vegetable filling.

Yield: 30 croutes

Ingredients

·         1 cup water

·         ½ cup butter, room temperature

·         1 tsp salt

·         2 Tbsp sugar

·         3½ cups bread flour

·         One package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast

For the cheese filling (for 15 croutes)

·         1 egg

·         ½ cup ricotta cheese

·         2 Tbsp grated Parmesan cheese

·         2 tsp chopped parsley

·         1 cup shredded mozzarella cheese

For the sausage cheese filling (for 15 croutes)

·         ½ pound bulk pork sausage, browned and drained

·         ¾ cup grated Swiss cheese

·         2 tsp prepared mustard

·         1 Tbsp prepared horseradish

Instructions

Bread Machine Method

1.     Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

Mixer Methods

1.     Combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120°-130°F.

2.      

3.     Hand-Held Mixer Method: Combine dry mixture, water and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

4.      

5.     Stand Mixer Method: Combine dry mixture, water and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

6.      

7.     Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add water and butter. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

8.      

Shaping and Baking

1.     Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 6 parts. Divide each part into 5 pieces. Pat each piece into a 4-inch circle; place on greased cookie sheet. Spoon about 1 tablespoon FILLING on each circle. Fold the circle in half and seal edges by pressing with fingers, then with a fork. Brush tops with beaten egg. Bake in preheated 400°F oven for 12 to 15 minutes. Remove from cookie sheet. Serve warm.

2.      

3.     You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our

4.     for more information.

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6.     This recipe is featured at Dinners, Dishes and Desserts.

http://www.ehow.com/about_5182664_croute_.html

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