NOTE: If using regular yeast (not instant) mix the yeast with the water and sugar called for in the recipe. The water should only be 110�. This will allow the yeast to proof (form bubbles).

3 1/2 - 4 c bread or all-purpose flour

2 pkgs instant yeast

1 Tbsp sugar

2 tsp salt

1 1/2 c hot water (120� - 130�)

1/3 c butter or other shortening: room temperature

1 egg white, slightly beaten, mixed with 1 Tbsp water

Place 3 c flour in bowl with yeast, sugar & salt (you may add garlic powder, onion powder, dill weed or Parmesan cheese at this point). Stir to blend.

Add hot water & beat for 2 minutes, until smooth.

Cut the butter or shortening into 3 pieces & drop into bowl. Beat until butter is absorbed into the mixture.

Add balance of flour 1/4 c at a time, beating vigorously after each addition.

The dough will be a shaggy mass & slightly sticky.

Knead on a floured work surface or in a mixer with a dough hook for 8 minutes. The dough will be soft & warm when ready.

Place in a greased bowl, turning dough once to coat. Cover with plastic wrap and then a kitchen towel.

Let rise until double in volume - approx. 1 hour.

Shaping: knead for 30 seconds to flatten the dough & press out any bubbles.

Divide dough into 2 pieces. Under the palms of your hands roll each into an 18" long baguette. Place on well greased baking sheet (or onto baguette pan).

Second Rising: cover with oiled plastic wrap & kitchen towel. Let rise until double - 45 minutes.

Make a 1/2" deep slash down the top of the loaf or cut diagonal slashes. The crust will open along the lines during baking.

Brush loaves with egg white mixture & allow to rise another 15 minutes.

OVEN: 425�

BAKE: 25 minutes or until light & shiny brown. When fully baked, tap the bottom of the bread. You should hear a hollow sound or the internal temperature of the bread should be about 195�.

Place on metal rack to cool.