JILL ST. JOHN'S FRENCH BREAD

1 1/2 pkg active dry yeast
2 tbsp sugar
1 1/2 cups very warm water, divided use
3 1/2 cups all-purpose flour (or more, as needed)
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 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 2 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 F oven 15 minutes, with shallow pan of water in bottom of the oven. Bread is done when hitting it with a knife give a hollow ring.

*Most of the kneading is done in the food processor; therefore, knead only a couple of turns as directed.

Makes 2 loaves