52
BREADS
2¼ TEASPOONS ACTIVE DRY YEAST
1¼ CUPS WARM WATER,
(105° 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
Makes two medium baguettes, about ¾ pound each
Approximate preparation time: 10 to 15 minutes,
plus 2 to 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
®
Food Processor. Add the ours, wheat germ
and salt 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 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 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 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 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 (1 slice):
Calories 139 (19% from fat)
|
carb. 25g
|
pro. 3g
|
fat 3g
|
sat. fat 2g
|
chol. 8mg
|
sod. 243mg
|
calc. 30mg
|
ber 1g
This recipe makes three 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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