Processor French Bread - cooking recipe

Ingredients

1 pkg. dry yeast
1 tsp. sugar
1 c. plus 2 Tbsp. warm water (110~)
1 c. unbleached flour
2 c. bread flour
1 tsp. salt

Preparation

Dissolve the yeast and sugar in the warm water.
While yeast proofs, measure the unbleached flour, bread flour and salt into processor bowl.
Turn processor on; add yeast mixture.
Process until ball of dough forms, then process 40 seconds more.
(If ball doesn't form, add a few drops of water.
If dough sticks to the sides too much, add a tablespoon of flour.)
Remove dough; place in plastic bag.
Expel air and close top (allow room for dough to expand).
Let rise until doubles.
Punch down, reclose bag and refrigerate for 8 hours or up to 5 days.