Cuisinart CBK-200 - Manual (Page 63)

French Bread Baguettes
Dough/Pizza Dough Cycle
Delay Start T imer – Y es
Large – 2 pounds Medium – 1
1
⁄
2
pounds Small – 1 pound
Ingredients (3 loaves) (2 loaves) (1 or 2 loaves)
Water , 80°–90°F 1
1
⁄
2
cups 1
1
⁄
8
cups
3
⁄
4
cup
Salt 2 teaspoons 1
1
⁄
2
teaspoons 1 teaspoon
Granulated sugar 1 teaspoon
3
⁄
4
teaspoon
1
⁄
2
teaspoon
Bread flour 4 cups 3 cups 2 cups
Wheat germ 3 tablespoons 2 tablespoons 1
1
⁄
2
tablespoons
Yeast, active dry , instant or bread machine 2
1
⁄
4
teaspoons 1
3
⁄
4
teaspoons 1
1
⁄
4
teaspoons
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle and place in Cuisinart
™
Convection Bread Maker. Press Menu and
select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough, punch to deflate and let rest
10 minutes.
Divide dough into appropriate number of equal pieces, depending upon size prepared. Shape each piece of dough into a long narrow baguette and place on a
baking sheet that has been dusted with cornmeal. Cover loosely with plastic wrap and let rise 30 to 40 minutes. While baguettes rise, place a pan of hot water
on the bottom rack of the oven and preheat oven to 425°F .
Dust dough gently with additional flour. Make 4 diagonal slashes in each loaf about
1
⁄
4
-inch deep using a serrated knife. Bake bread in preheated oven 25 to 30
minutes until browned and hollow-sounding when tapped. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices
best when allowed to cool.
Nutritional information per serving (1 ounce):
Calories 72 (3% from fat) • carb. 15g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 177mg • calc. 4mg • fiber 1g
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