Katie's French Bread

In memory of a since moved neighbor - Katie Prestwich.  You can make this recipe in your food processor or a mixer.  I always find that it requires some additional kneeding to blend the last bits of flour.  It makes 2 loves - which you can eat hot or freeze for later (cooked). 

1 1/8 cup of warm water
1 1/2 T sugar
1/2 T salt
1 T yeast
2 cups of flour + 1 & 1/2 cup flour
2 T butter

STEP ONE: combine top 4 ingredients & let fizz for 5- 10 minutes until the foam is 1/4 to 1/2 inch tall
STEP TWO: 2 cups of flour with yeast mixture & mix for a long time
STEP THREE: kneed in 2 T butter & 1 1/2 cup of flour
STEP FOUR: put in buttered bowl, cover and let rise for 30 minutes
STEP FIVE: divide into 2 balls and let rest for 5 minutes
STEP SIX: roll into a rectangle and roll up from the long end
STEP SEVEN: place on a cookie sheet, cover and let rise until double  (30 min)
STEP EIGHT: cook at 350 for 18-20 minutes (Kristi's Oven = 16 minutes)

To get them to look hard and artisan, use the steam method in my artisan bread recipe; lightly dust with flour before baking and cut pattern.