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ISO: Sandy, Re;French Bread

Misc.
Hi Sandy;
This recipe sounds reasonably easy, but I have a couple of questions. Do you have to use a cake of yeast or will the granular yeast work just as well? If so how much would I use?
Also should the water used for dissolving the yeast be at any certain temperature?
I guess you can tell I don't bake a lot of bread. I've never cared for bread that has been made in a bread machine and my arthritic hands don't enjoy kneading.
Since this doesn't require kneading I might give it a go, if you can answer my questions about the yeast.

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