Processor French Bread

Directions

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.