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75
BREADS
Makes two medium baguettes, about ¾ pound each (16 servings)
Approximate preparation time: 10 to 15 minutes, plus 2 to 3½
hours for rising and resting, 30 minutes for baking, and 1 hour or
longer for cooling
Dissolve the yeast in warm water in a large, 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 fl ours, wheat germ and salt and process
on the Dough speed until combined, about 10 to 15 seconds.
Add the cold water to yeast mixture. With the machine running
on Dough speed, pour the liquid through the feed tube as fast as
the fl our 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 fl oured plastic food storage bag and seal. Allow to rest in a warm 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 fl avorful loaf, with a more “artisanal” bread texture 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 fl our. 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. Bread slices best when allowed to cool completely before slicing.
Nutritional information per serving:
Calories 139 (19% from fat) | carb. 25g | pro. 3g | fat 3g
sat. fat 2g | chol. 8mg | sod. 243mg | calc. 30mg | fi ber 1g
1 PACKAGE (2¼ TEASPOONS)
ACTIVE DRY YEAST
1¼ CUPS WARM WATER
(105°F 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
This recipe makes two loaves, which may be too much for your needs.
You can always freeze a loaf for future use.
CRUSTY FRENCH BREAD
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