Jill St. John's French Bread
yeast, active dry
more if desired
Soften yeast with 1 teaspoon sugar in ½ cup very warm water. (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 teaspoon 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.