Jill st john's french bread

1 Servings

Ingredients

Quantity	Measure	Ingredient
1½	pack	Active dry yeast
2	tablespoons	Sugar
1½	cup	Very warm water
3½	cup	All-purpose flour (more if,
		Desired
2	teaspoons	Salt

Directions

Soften yeast with 1 tsp. sugar in ½ cup very warm water. ("Very warm" warm feels comfortably warm when run over wrist.) Let yeast-water mixture stand 54 minutes, or until doubled in bulk and foamy. In food processor, with motor running, add flour, salt, remaining 1 tsp. sugar and yeast mixture. Blend and slowly add very warm water up to 1 cup, or until dough forms a smooth ball. Turn out dough on lightly floured board or countertop. Knead only a couple of turns; divide in two and shape into loaves. Place in greased baguette pans. Cover with plastic wrap; let rise in warm place away from drafts 45 minutes, or until bulk doubles. Bake in preheated 450-degree oven 15 minutes, with shallow pan of water in bottom of the oven. Bread is done when hitting it with a knife give a hallow ring. Note: Jill Cautions, "Most of the kneading is done in the food processor; therefore, knead only a couple of turns as directed." File