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3 cups flour	1 tsp yeast
1 Tblsp sugar	1 cup warm water
1/2 Tblsp salt	Egg white for glaze

Mix dry ingredients together; add water and mix until dough is smooth and elastic. Let rise until light and double--about 1 to 1 1/2 hours. Punch dough down. Cover and let rest for 15 minutes. Divide into 2 pieces. Form baguette from each piece by beating into oval about 5x3 inches. Then roll into a rope. Flatten while stretching to about 2 feet long. Fold rope into thirds and form into rectangle about 10x4 inches. Roll rectangle into baguette. Place in baguette pan. Make three 1/4 inch deep slashes with razor blade. Repeat with other piece of dough. Brush with beaten egg white; cover; let rise in warm place about 45 minutes. Start with cold oven. Put small pan of boiling water in bottom of oven. Spray (mist) loaves with warm water. Start oven at 400 degrees. After 10 minutes, spray loaves again, filling oven with mist. Continue baking for about 35 minutes. If needed reduce temperature to 350 degrees and check at 5-minute intervals for a nice hollow "thump." Cool on rack when done.