2 pkgs yeast (2 scant Tablespoons)

1 3/4 cups warm water (105° - 115°)

2 tsp salt

1 T sugar

5-6 cups flour



Dissolve yeast and sugar in warm water.  Add salt and 2 cups flour.  Beat about 2 minutes.  Stir in remaining flour with wooden spoon or dough hook of stand mixer.  Knead until smooth.  Place in oiled bowl, turn to coat dough with oil, cover and let rise until doubled.   Punch down dough, let rest for several minutes.  Divide into 2 or 3 equal parts.  Roll each part into a rectangle,   roll tightly into long loaf, pinching to seal seam.  Place on greased baguette pan or lay on greased cookie sheet.  (can dust with cornmeal)  Make several diagonal cuts across tops of loaves.  Cover and let rise until doubled.  Brush with water and bake at 375° 20 - 25 minutes until golden and loaves sound hollow when tapped.  Cool on wire rack or eat hot.



Good with everything.