MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jill St. John's French Bread
Categories: Breads, French, Celebrity
Yield: 2 Loaves

1 1/2 Env active dry yeast
2 tb Sugar
1 1/2 c Very warm water
3 1/2 c All-purpose flour (more if
- desired
2 ts Salt

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 min,
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 a
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 min,
or until bulk doubles.

Bake in a 450ºF/232ºC oven 15 minutes, with shallow
pan of water in bottom of the oven. Bread is done when
hitting it with a knife gives a hollow ring.

NOTE: Jill Cautions, "Most of the kneading is done in
the food processor; therefore, knead only a couple of
turns as directed."

Posted by Mary Wilson

RECIPE FROM: http://www.recipesource.com

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