Recipe - Jill St Johns French Bread

1 One half pack Active dry yeast
2 tablespoon Sugar
1 One half cup Very warm water
3 One half cup Allpurpose flour (more if,
Desired
2 teaspoon Salt

Soften yeast with 1 tsp. sugar in One half cup very warm water. ("Very
warm" warm feels comfortably warm when run over wrist.) Let
yeastwater 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
450degree 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip