Jill St. John's French Bread
-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 v...
Ingredients
- 2tb sugar
- 11/2 c very warm water
- 31/2 c all-purpose flour (more if
Directions
- 1
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 Soft
- 2
sugar in 1/2 cup very warm water
- 3
Very warm" warm feels comfortably warm when run over wrist.) Let yeast-water mixture stand 54 minutes, or until doubled in bulk and foamy
- 4
In food processor, with motor running, add flour, salt, remaining 1 tsp
- 5
sugar and yeast mixture
- 6
Blend and slowly add very warm water up to 1 cup, or until dough forms a smooth ball
- 7
Turn out dough on lightly floured board or countertop
- 8
Knead only a couple of turns