Crusty French Bread - Cuisinart FP-12N Series Instruction Booklet

This recipe makes two loaves, which may be too much for your needs .
2¼
teaspoons active dry yeast
1¼
cups warm water
(105° 110°f)
to
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

CRUSTY FRENCH BREAD

You can always freeze a loaf for future use .
Makes two medium baguettes, about ¾ pound each
3½ hours rising and resting, 30 minutes baking, and 1 hour or
longer 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
and process until combined, about 10 to 15 seconds. Add the
cold water to the yeast mixture. With 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.
Put the dough in a lightly floured 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 a more
flavorful 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 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. Bread slices best when allowed to cool
completely before slicing.
Nutritional information per serving (1 slice):
Calories 139 (19% from fat)
sat. fat 2g
Approximate preparation time: 10 to 15 minutes, plus 2 to
Food Processor. Add the flours, wheat germ and salt
®
| |
chol. 8mg sod. 243mg
| |
carb. 25g pro. 3g
|
calc. 30mg
BREADS
| |
fat 3g
|
fiber 1g
71