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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.

Recommended Servings
Makes two loaves, about 14 ounces each

23       cup warm (105–110°F) warm water

2 ¼      teaspoons (1 packet) active dry yeast

3½       cups unbleached, all-purpose or bread flour

1          cup cake flour

13       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, draft free 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.


Servings: Makes two loaves, about 14 ounces each

Nutritional information per serving

No nutrition information available

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