Mix together in a large bowl
and let it set until the yeast activates
(about 10 minutes):

Thom Appleby with his first three baguettes. Jan. 21, 2008

 1 cup (235 ml) warm sping water
 1 Tablespoon (15 ml) white sugar
 1 package (.25 oz) dry yeast

Add and stir until it forms a ball of dough.

  2-½ Cups (340 g) flour

Remove dough ball, knead on floured board.
Rub butter all over the dough ball and
place dough into a buttered bowl.
Cover with a clean cloth.
Let the dough rise until double in size
about 30 - 40 minutes.

Place dough onto a floured board.
Punch it down and knead.

Roll into a 16 x 12 inch rectangle.
Cut into three equal pieces about 8 x 12 inches.

PRE BAKING SHAPING OPTION ONE:
Twist each piece 2 or 3 times,

PRE BAKING SHAPING OPTION TWO:
On the 12" side of the dough, begin to roll it gently,
to form a tube, then roll it back and forth to taper the ends.

Place onto a buttered baking sheet.

DECORATIVE CUTS:
Optional - lengthwise or sideways, shallow cuts with knife or scissors.

Cover and let rise until it is doubled in size.

EGG WASH: Optional - mix 1 egg yolk with 1 Tablespoon water, brush on top of the loaves.

BAKE at 375 F (190 C) for 20 - 25 minutes, or until golden.