Cuisinart SM-55 Recipes - Page 15

crusty french bread If you have time, allow a second rise before shaping to develop more flavor in the bread, but it is very good without it too. Makes two loaves, about 14 ounces each 2⁄3 cup warm (105-110°F) warm water 2¼ teaspoons (1 packet) active dry yeast 3½ cups unbleached, all-purpose or bread flour 1 cup cake flour 1⁄3 cup wheat germ 2 teaspoons fine sea salt 1 cup cold water extra flour for dusting bread Place warm water in the Cuisinart™ mixing bowl. Stir in yeast and a tablespoon of the flour; let stand for 5 minutes, until mixture is foamy and bubbly. While yeast is proofing, combine 3 cups of all-purpose flour and ½ cup of cake flour with the wheat germ and salt. Add the cold water and the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes. Combine remaining flours and reserve. Continuing on speed 2, add the remaining flour mixture 1 tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead. Dust dough ball lightly with flour and place in a large bowl, cover with plastic wrap. Let rise in a warm, draftfree place until doubled in size, about 1 hour. Punch dough down, recover, and let rise again until doubled in size. (This last rise can be omitted if pressed for time, but makes for a more flavorful loaf, with a more artisanal bread texture and crust.) Punch dough down and divide into 2 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 generously with flour. Make 4 or 5 diagonal slashes in the top of each loaf about ¼-inch deep using a serrated knife. Bake in preheated 425°F oven 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. 15