Jill St John’s French Bread

Soften yeast with 1 tsp. sugar in 1/2 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.”