Crusty French Bread

Crusty French Baguette Submitted by dandelion5602
Crusty French Baguette Submitted by dandelion5602
Cuisinart original

There is nothing like homemade bread. This bread freezes beautifully so you can make it on the weekend to serve during the week. Makes three large baguettes, about 1 pound each


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1 tablespoon active dry yeast 1¼ cup warm (105 – 110° F) warm water 5-¼ cups unbleached all-purpose or bread flour 1 cup cake flour ½ cup wheat germ 2½ teaspoons kosher salt 1 cup cold water extra flour for dusting bread

Nutritional information

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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 work bowl of the Cuisinart Food Processor. Add the flours, wheat germ and salt and process on the dough speed until combined, about 10 to15 seconds. Add the cold water to yeast mixture. With the machine running on dough speed, add liquid through the feed tube as fast as the flour absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Place the dough in a lightly floured 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 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 three 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 each loaf about ¼-inch deep using a serrated knife. 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 Approximate preparation time: 10 to15 minutes, plus 2 to 3-½ hours rising and resting, 30 minutes baking, and 1 hour or longer cooling.