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FRENCH BREAD BAGUETTES
Dough/Pizza Dough Cycle
Delay Start Timer – Yes
Large – 2 pounds Medium – 1½ pounds Small – 1 pound
Ingredients (3 loaves) (2 loaves) (1 or 2 loaves)
Water, 80°–90°F (27°–32°C) 1½ cups (375 ml) 1
1
⁄8 cups (275 ml) ¾ cup (175 ml)
Salt 2 teaspoons (10 ml) 1½ teaspoons (7 ml) 1 teaspoon (5 ml)
Granulated sugar 1 teaspoon (5 ml) ¾ teaspoon (4 ml) ½ teaspoon (2 ml)
Bread flour 4 cups (1 L) 3 cups (750 ml) 2 cups (500 ml)
Wheat germ 3 tablespoons (45 ml) 2 tablespoons (30 ml) 1½ tablespoons (22 ml)
Yeast, active dry, instant 2 ¼ teaspoons (11 ml) 1¾ teaspoons (9 ml) 1¼ teaspoons (6 ml)
or bread machine
Cornmeal for dusting baguettes pinch pinch pinch
Place all ingredients, in the order listed, in the bread pan tted 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 deate 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 ba-
guettes rise, place a pan of hot water on the bottom rack of the oven and preheat oven to 425°F (220°C).
Dust dough gently with additional our. Make 4 diagonal slashes in each loaf about ¼-inch (0.5 cm) 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 (28 g)]:
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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