Name: Crescentines (Tigelle)
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 1 dozen
Ingredients: 2 3/4 cups (415 g) unbleached all-purpose flour; 1 1/2 tsp sugar; 1 1/2 tsp salt; 1 tsp instant yeast; 3/4 cup (180 ml) warm milk; 1/2 cup (125 ml) warm water; 1/4 cup (60 ml) olive oil

Preparation

- In a large bowl, using a wooden spoon, combine the flour, sugar and salt.
- In a measuring cup, dissolve the yeast in the milk and water. Add the oil. Pour the milk mixture into the bowl of flour. Mix until the dough forms into a soft ball. On a lightly floured work surface, knead the dough with your hands for 5 minutes or until smooth. Shape the dough into a ball and place in a clean, lightly floured bowl. Let rise in a warm, humid spot for 2 hours or until doubled in volume.
- On a floured work surface, roll the dough out until 1/2 inch (1 cm) thick. Using a 3 1/2-inch (9 cm) round cookie cutter, cut out 12 discs of dough. Reuse the scraps.
- Place the discs of dough on a lightly floured baking sheet. Cover with a clean, dry dishcloth. Let rest for 15 minutes.
- In a non-stick skillet over medium heat, cook 4 discs of dough at a time for 4 minutes on each side, being careful not to let them burn. Keep warm. Repeat with the remaining dough, wiping out the skillet between each batch.
- Serve the crescentines while still warm and cut in half horizontally. Butter with rosemary lard (see recipes). Serve with a selection of cold cuts and cheese, if desired.

Crescentines (Tigelle)

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Preparation

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