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 110º. 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 (120º - 130º)

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: 425º

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 195º.

Place on metal rack to cool.