Cuisinart CBK-200C - Manual (Page 87)

Artisan Dough Cycle
When using the Artisan Dough cycle, please remember that for this cycle, the liquids and other ingredients should be cool. Follow the
temperature recommendations of the recipe. It is also important that the unit not be in a sunny, warm place while the Artisan Dough cycle
is being used. The idea is to have long, cool rises to develop the flavours and texture of the dough.
Rustic Baguette
Artisan Dough Cycle
Ingredients About 1 1 ⁄
2
pounds dough
Water, 60°– 70°F (15°– 21°C) 1 cup (250 ml)
Extra virgin olive oil 1 tablespoon (15 ml)
Sea salt 1 1 ⁄
2
teaspoons (7 ml)
Granulated sugar 1 teaspoon (5 ml)
Bread flour 3 cups (750 ml)
Whole wheat flour 1 ⁄ 3 cup (75 ml)
Rye flour 2 tablespoons (30 ml)
Yeast, active dry, instant or bread machine 2 teaspoons (10 ml)
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart ™ Convection Bread Maker.
Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and transfer to a well-floured
surface. Punch to deflate and let rest 10 minutes before continuing.
Preheat oven to 425˚F (220˚C). Divide dough into 2 equal pieces. Roll out into long cylindrical baguette shape. Place on baking sheet lined with parchment,
cover with plastic and allow to rest for about 30 minutes.
Slash the baguettes diagonally 3 times evenly across the top of the loaf. If desired, dust with additional bread flour. Bake in preheated oven until golden
and even, about 25 to 30 minutes. Bread will sound hollow when tapped. Remove from pan and transfer to wire rack to cool. Bread slices best when
allowed to cool.
Nutritional information per serving [1 ounce (28 g)]:
Calories 76 (11% from fat) • carb. 14g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 147mg • calc. 4mg • fiber 1g
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