Potato-bread croissant

Ingredients:

1 cup lukewarm water

2 tablespoons of olive oil

1 teaspoon seasoned salt

1 tablespoon italian seasoning

1 1/2 cup of white flour

1 cup potato flour

2 tablespoons nonfat milk (powder, preferable) (optional)

2 teaspoons sugar

2 teaspoons quick-rise or bread-machine yeast

Directions:

Add ingredients in this order into the bread-machine (except for the 1/2 cup of white flour). As the kneading process begins, keep an eye on the dough. After about 5 minutes, you will be able to tell whether the dough needs more flour or not. If so, add some more white flour gradually until the dough forms a ball that doesn't stick onto the bucket walls.

As soon as the kneading process is over, open the dough using a rolling pin and shape it as a croissant. This is how you do it: you open the dough and cut it into small- to medium- size triangles. Roll the wider edge of each triangle towards the third edge. If necessary, use a brush with butter to help the croissant adhere to the desired shape.

Let them rest on a greased tray for about 10 minutes while the oven is pre-heating (set it to 400F). Reduce temperature to 325-350 and bake them until brown (approx. 25 minutes).

Serve hot for breakfast or as a side dish with butter - or my favorite, olive oil and balsamic vinegar. 

Enjoy!!!!