Cuisinart FP-14 manual Bread French Crusty, 425F to oven Preheat

BREADS 54

1g fiber 30mg .calc 243mg .sod 8mg .chol 2g fat .sat

3g fat 3g .pro 25g .carb fat) from (19% 139 Calories slice): (1 serving per information Nutritional

.slicing before completely cool to allowed when best slices Bread .rack wire a on Cool .tapped when sounding hollow and browned until minutes 30 to 25 for Bake .deep inch ¼ about loaf each in slashes diagonal 5 or 4 make knife, serrated a Using .flour with loaves Dust

.425°F to oven Preheat

.minutes 60 to 45 about doubled, until rise let and wrap plastic with loosely Cover .parchment with lined sheet baking a on place and length, in inches 18 to 16 about loaf, narrow long a into each Shape .pieces three into divide and down dough Punch ).crust and texture bread “artisanal” more a with loaf, flavorful more a for makes but time, for pressed if omitted be can rise (This .size in doubled until again rise let and down dough Punch

.hours 1½ to 1 about size, in doubled until place warm a in rest to Allow .seal and bag storage food plastic floured lightly a in dough the Place

.elastic and smooth be should Dough .dough knead to seconds 45 for process ball, a forms and bowl work the of sides the cleans dough the Once .it absorbs flour the as fast as tube feed the through liquid the pour speed, dough on running machine the With .mixture yeast to water cold the Add .seconds 15 to 10 about combined, until speed dough the on process and salt and germ wheat flours, the Add .Processor Food ®Cuisinart the of bowl work large the into blade dough the Insert

.minutes 5 about foamy, until sit Let .cup measuring liquid large a in water warm in yeast the Dissolve

cooling longer or hour 1 and baking, minutes 30 resting, and rising hours 3½ to 2 plus minutes, 15 to 10 time: preparation Approximate

each pound ¾ about baguettes, medium three Makes

BREAD DUSTING

FOR FLOUR EXTRA

WATER COLD CUP SALT KOSHER TEASPOONS GERM WHEAT CUP FLOUR CAKE CUP

FLOUR BREAD OR PURPOSE-ALL ,UNBLEACHED CUPS

F)110° TO (105°

,WATER WARM CUPS

YEAST DRY ACTIVE TEASPOONS

³²∕

2¼ ³¹∕ ³²∕

5

1¼ 2¼

.use future for loaf a freeze always can You .needs your for much too be may which loaves, three makes recipe This

BREAD FRENCH CRUSTY