Ingredients

Instructions

  1. Put 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl.
  2. Mix using dough hook (s) until well blended, scraping bowl if necessary.
  3. Dissolve yeast and sugar in warm water.
  4. Continue mixing on slow speed and slowly add yeast mixture and cold water.
  5. If dough is sticky you may add up to 1/4 cup extra flour, a little bit at a time.
  6. If dough is too dry you may add a little extra water.
  7. Continue mixing until dough is smooth and elastic, about 3 minutes.
  8. Cover and let rise in a warm place (70° to 80°F) until doubled in size, about 1 1/2 to 2 hours.
  9. When doubled, turn out on a lightly floured surface and punch down several times to remove air bubbles.
  10. Divide dough in half.
  11. Shape each half into a 12 inch long loaf.
  12. Place loaves on a greased baking sheet.
  13. With sharp knife make 3 or 4 shallow diagonal slices on top of loaf.
  14. Combine egg and 1 TSP water, whisking until well blended.
  15. Brush top of each baguetter with egg mixture.
  16. Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.
  17. Preheat oven to 450°F.
  18. Remove plastic wrap and brush top of each baguette with egg mixture again.
  19. Bake at 450°F for 15 to 20 minutes, or until loaves are deep golden brown.
  20. Remove and cool on wire racks.