---------- Recipe via Meal-Master (tm) v8.05
  Categories: Breads, French, Celebrity
       Yield: 2 Loaves
            -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 very warm water. (“Very warm”
   warm feels comfortably warm when run over wrist.) Let yeast-water mixture
   stand 54 minutes, or until doubled in bulk and foamy. In food processor,
   with motor running, add flour, salt, remaining 1 tsp. sugar and yeast
     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
   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 oven 15 minutes, with shallow pan of water
   in bottom of the oven.  Bread is done when hitting it with a knife give a
   hallow ring.
     Note:  Jill Cautions, “Most of the kneading is done in the food
   processor; therefore, knead only a couple of turns as directed.”