Cuisinart FP-14 - Manual (Page 39)

54
BREADS
2¼
TEASPOONS ACTIVE DRY YEAST
1¼ CUPS WARM WATER ,
(105°
TO
110° F)
5 CUPS UNBLEACHED ,
ALL
-
PURPOSE OR BREAD FLOUR
²∕³
CUP CAKE FLOUR
¹∕³
CUP WHEAT GERM
2¼
TEASPOONS KOSHER SALT
²∕³
CUP COLD WATER
EXTRA FLOUR FOR
DUSTING BREAD
Makes three medium baguettes, about ¾ pound each
Approximate pr eparation time: 10 to 15 minutes,
plus 2 to 3½ hours rising and resting, 30 minutes
baking, and 1 hour or longer cooling
Dissolve the yeast in warm water in a lar ge liquid
measuring cup. Let sit until foamy, about 5 minutes.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor . Add the flours, wheat germ
and salt and process on the dough speed until
combined, about 10 to 15 seconds. Add the cold water
to yeast mixture. W ith the machine running on dough
speed, pour the liquid through the feed tube as fast as
the flour absorbs it. Once the dough cleans the sides of
the work bowl and forms a ball, pr ocess for 45 seconds
to knead dough. Dough should be smooth and elastic.
Place the dough in a lightly floured plastic food storage
bag and seal. Allow to rest in a war m place until
doubled in size, about 1 to 1½ hours.
Punch dough down and let rise again until doubled in
size. (This rise can be omitted if pressed for time, but
makes for a more flavorful loaf, with a mor e “artisanal”
bread textur e and crust.) Punch dough down and divide
into three pieces. Shape each into a long narr ow loaf,
about 16 to 18 inches in length, and place on a baking
sheet lined with parchment. Cover loosely with plastic
wrap and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 425°F .
Dust loaves with flour. Using a serrated knife, make 4 or
5 diagonal slashes in each loaf about ¼ inch deep. Bake
for 25 to 30 minutes until browned and hollow sounding
when tapped. Cool on a wire rack. Br ead slices best
when allowed to cool completely before slicing.
Nutritional information per serving (1 slice):
Calories 139 (19% from fat) | carb. 25g | pro. 3g | fat 3g |
sat. fat 2g | chol. 8mg | sod. 243mg | calc. 30mg | fiber 1g
This recipe makes thr ee loaves, which may be too much for your needs.
You can always fr eeze a loaf for future use.
CRUSTY FRENCH BREAD