Instructions: Dissolve yeast and sugar in 1/2 cup warm water in a small bowl; let stand 5 minutes.

Place bread flour, whole-wheat flour, and salt in food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and remaining 1 cup warm water through food chute; process until dough leaves sides of bowl and forms a ball. Process 15 additional seconds.

Turn the dough out onto a lightly floured surface, and knead 3 or 4 times.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Punch the dough down, and turn out onto a lightly floured surface; knead 3 or 4 times. Cover and let rest 5 minutes. Divide the dough in half, and roll each portion into a 17 x 9-inch rectangle. Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch ends to seal. Place each roll, seam side down, in an 18-inch-long baguette pan coated with cooking spray and sprinkled with cornmeal. Cover and let rise 45 minutes or until doubled in bulk.

Uncover the dough; using a sharp knife, make 6 diagonal cuts 1/4 inch deep across top of loaves. Spray loaves with water. Bake at 400 degrees for 25 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.

Yield: 2 loaves, 12 servings per loaf.

NOTES : To make in 9 x 5-inch loaf pans, roll dough into 2 (14 x 8-inch)

rectangles; roll up into loaves. Let rise until doubled. Bake at 375 degrees for 35 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.