Cuisinart Elite DLC-XPN - Manual (Page 35)

52
BREADS
2¼
TEASPOONS ACTIVE DRY YEAST
1¼ CUPS WARM WATER ,
(105°
TO
110°F)
3½ CUPS UNBLEACHED ,
ALL
-
PURPOSE OR BREAD FLOUR
²⁄³
CUP CAKE FLOUR
¹⁄³
CUP WHEAT GERM
2
TEASPOONS KOSHER SALT
¼
CUP COLD WATER
EXTRA FLOUR FOR
DUSTING BREAD
Makes two 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 until combined, about 10 to 15
seconds. Add the cold water to the yeast mixture. W ith
the machine running, 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,
process 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 two pieces. Shape each into a long narrow 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