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Print this Recipe    French 08

French Bread

1 1/2 pkg active dry yeast
2 Tbsp. sugar
1 1/2 cup very warm water
3 1/2 cup all-purpose flour
2 tsp salt

Soften yeast with 1 tsp. sugar in 1/2 cup very warm water. (Very
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 gives a hallow ring.

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