Pane Francese "Baguette"

1 pkg. dry yeast (2 1/2 tsp.)
1/4 cup warm water
3 cups all purpose flour
1 tsp. sugar
1 tsp. salt
1-1 1/4 cups cold water

Sprinkle yeast over warm water in small bow, stir briefly. Let stand until foamy or about 5 minutes. Using a dough hook mix flour, sugar and salt in a large bowl. Add yeast mixture and 1 cup of cold water. Beat until dough is shiny, elastic and slightly sticky; about 5 minutes. Add more cold water 1-2 teaspoons at a time if the dough is dry. (Dough should be soft, we and when stretched should have a thin transparent skin.)

Place in a greased bowl and cover. Let rise for 1 1/2-2 hours. Sprinkle the countertop with flour and turn out the dough. Cut in half and shape into 8" rectangles. Start at the short end and roll and press edge into the unrolled part of dough with the heal of your hand. Place seam side down on countertop (with flour sprinkled underneath). Cover and let rest for 30 minutes.

Transfer loaves to greased baguette pan on cookie sheet and stretch to 12-14" long. Cover and let rise for 15 minutes. Meanwhile preheat oven to 475 degrees.

After dough has risen in the pan, place in the oven and immediately reduce the heat to 425 degrees and bake for 20 to 30 minutes, until golden brown.