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---------- Recipe via Meal-Master (tm) v8.05
Title: JILL ST. JOHN'S FRENCH BREAD
Categories: Breads, French, Celebrity
Yield: 2 Loaves
-MARY WILSON BWVB02B
1 1/2 pk 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 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."
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