• 1/2 tbsp instant yeast
• 1 cup warm water
• 3 cups bread flour
• 1 tsp salt
• 1 tbsp water
• 1 egg white, lightly beaten

Make dough. Place in a large oiled bowl, turning to coat. Cover and let rise 45 minutes. Punch down and shape into a 9x8 rectangle, then roll into a baguette shape. Cover and let rise 30 minutes.

Heat oven to 450. Uncover dough and make 3 cuts DIAGONALLY across the top. Brush with egg white mixed with 1 tbsp water. Bake for 20 minutes or until loaf sounds hollow when tapped.