Processor French Bread - cooking recipe

Ingredients

1/2 c warm water
1 1/2 pkg. dry yeast
1 tsp. sugar
2 1/2 to 3 c flour
1 tsp. salt
1 tsp. sugar
1/2 c warm water
additional flour if necessary
can add 1 or 2 tsp. dried herbs, if desired

Preparation

Grease baguette pans or spray with vegetable spray.
Sprinkle yeast over 1/2 c warm water and add 1 tsp. sugar.
Stir to dissolve.
Let stand until yeast is foamy, about 5 minutes. Combine flour, salt, 1 tsp. sugar, and yeast mixture in work bowl of food processor.
With machine running, slowly add the 1/2 c warm water, adding more if necessary to form a soft ball.
Let machine run for about 1 minute.
(Add a few Tbsp. of flour if dough is too sticky.)
Transfer dough to floured board and knead for several turns.
(Not absolutely necessary if dough it to sticky to handle, or if you are in a hurry!)
Divide dough in half and shape into 2 long, thin cylinders, about 8 inches long.
Transfer to prepared pans and cut 3 or 4 diagonal slashes on top of each loaf with a razor blade.
Cover and let rise in warm place until doubled, about 45 minutes.
Preheat oven to 450.
Put bread into the oven and immediately toss 1/4 c cold water onto oven floor and close door. Bake for 10 minutes.
Reduce heat to 400 and bake 15 minutes longer, or until loaves are golden brown.
Transfer to a rack to cool.