- Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
- Meanwhile, put flour and salt in food processer and pulse briefly to mix. Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
- Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
- Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half. Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
- When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf sounds hollow when tapped. Remove from pan to cool.
|Prep Time: 3 hours|
Cook Time: 30 minutes
Container: French bread pan (baguette pan) or baking sheet
Serving Size: 2 slices
|-||3 cups flour, plus a little extra in case you need it|
|-||1 package dry yeast|
|-||1/2 teaspoon sugar or honey|
|-||1 1/2 teaspoons salt|
|-||1 1/4 cups water|