Bread Cones

For this recipe, I stayed true to the original recipe and didn't change a thing! Ok, I admit that I didn't have the cream horn tubes that are essential for this recipe. I once saw an alternative for making cream horns without the tubes in a Cuisine at Home magazine. They used ice cream sugar cones and wrapped them in aluminum foil.

Ingredients:

1/2 cup milk
1/2 cup water
3 tablespoons oil
1/4 cup sugar
1 beaten egg
1 1/2 teaspoon salt
2 1/4 teaspoon instant yeast
3 1/2 to 4 cups bread flour (I used only 3 1/2)

Egg wash:

1 egg
1 tablespoon milk

Instructions:

Pour the milk and water into a saucepan and heat to a scald.Pour this into a large bowl (I used my kitchen aid bowl since I was going to knead it using the mixer), allow to cool to lukewarm. Add in the oil, sugar and salt; mix with a wooden spoon till well blended.

Add in the beaten egg and 2 cups of flour; mix till smooth with a wooden spoon.

Add in the instant yeast and mix.

Allow to sit for 10 minutes uncovered. Now, start to slowly add in more flour. I added 1 1/2 cups...a total of 3 1/2 cups of flour. I used my Kitchen Aid to do the mixing...I kneaded the dough for 6-8 minutes. Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides of the dough with the oil.

Cover with plastic wrap and allow to rest till the dough doubles in bulk, about 1 hour. While the dough is rising, make the cones. That is if you don't have any. If you do...ah, take a break:)

Make the cones out of card stock paper material or fliers that are a bit more sturdier.

Tape the cones and then cover them well with aluminum foil, so that no paper shows.

Set them aside.

Remove dough and knead a few time to release the gas. Now cut the dough into 8 pieces.

Use a scale to make sure each piece is equal in weight(I didn't do this since I don't have a scale). Allow the dough to rest for 5 minutes. Take each piece of dough and roll into a 36 inch rope.