Processor French Bread

1. 1

   Dissolve the yeast and sugar in the warm water.

2. 2

   While yeast proofs, measure the unbleached flour, bread flour and salt into processor bowl.

3. 3

   Turn processor on; add yeast mixture.

4. 4

   Process until ball of dough forms, then process 40 seconds more.

5. 5

   (If ball doesn't form, add a few drops of water.

6. 6

   If dough sticks to the sides too much, add a tablespoon of flour.)

7. 7

   Remove dough; place in plastic bag.

8. 8

   Expel air and close top (allow room for dough to expand).

9. 9

   Let rise until doubles.

10. 10

    Punch down, reclose bag and refrigerate for 8 hours or up to 5 days.

* Per serving · 4 servings · Values may vary.

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