1 pkg. active dry yeast
1 tbsp. honey
1 c. warm (110 to 115 degree) water
3 c. all-purpose flour
2 eggs
1/2 tsp. salt
Vegetable shortening
Cornmeal

Combine the yeast, honey, and water in a small bowl and proof for 10 minutes.

Combine the flour, one of the eggs, salt, and yeast mixture in a food processor. Process until the dough forms a ball around the side and begins to thump, about 2 minutes or 50 thumps.

Place the dough in a greased bowl and let rise, covered, for 45 minutes. Grease 2 French bread baguette pans and sprinkle with cornmeal. Punch down the dough, divide into 2 portions and let rest for 10 minutes. Roll each portion into a long loaf and place in prepared pans. Cover and let rise 45 minutes.

Preheat the oven to 400 degrees. Brush the tops of the risen loaves with the remaining egg, beaten. Make diagonal slashes on the tops of the loaves. Bake for 20 minutes, or until browned. Remove to a rack to cool before slicing. Makes 2 loaves.