Cuisinart CBK-210 User Manual - Page 43

BAGUETTES Artisan Dough Program | Delay Start Timer: Yes Yield: 2 baguettes INGREDIENTS Water, room temperature Kosher salt Granulated sugar Bread flour Wheat germ Instant yeast Cornmeal ONE SIZE 1¼ cups plus 1 tablespoon (300g) 1½ teaspoons (10g) ¾ teaspoon (3g) 3 cups (420g), plus more for dusting 2 tablespoons (14g) 1¾ teaspoons (7g) For dusting 1. Put all ingredients, except the cornmeal, in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Custom Convection Bread Maker. 2. Press Menu to select the Artisan Dough program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. In the first stages of the mixing/kneading process, open the lid and scrape down the sides of the bread pan if necessary. Add additional flour or water, 1 teaspoon at a time, if the dough seems too wet or dry. Note that this dough is stickier and wetter than traditional bread doughs to ensure that the baguettes have an open, airy interior and crispy crust. 3. When the program is complete, divide the dough into two equal pieces. Shape each piece of dough into a long, narrow cylinder and place on a baking sheet dusted with cornmeal. Cover loosely with plastic wrap and let rise for 30 to 40 minutes. While the dough rises, place a pan of hot water on the bottom rack of the oven and preheat to 425°F. 4. Dust the dough lightly with additional flour. Make 4 diagonal slashes in each loaf about ¼ inch deep using a serrated knife. Bake the bread for 25 to 30 minutes, or until browned and hollow sounding when tapped. Transfer to a wire rack to cool completely before slicing. Nutritional information per serving: Calories 119 (13% from fat) • Carb. 23g • Pro. 3g • Fat 2g • Sat. Fat 0g • Chol. 0mg • Sod. 286mg • Calc. 4mg • Fiber 1g 43