Rosemary Basil Baguettes

Combine the yeast, honey and water and stir until dissolved. Allow to sit for about 5 minutes, until frothy. Combine the flour, salt, basil and rosemary in the bowl of a stand mixer. With your stand mixer running (with the dough hook), add the yeast mixture to the flour mixture. Allow the mixer to knead the dough for about 2 minutes at low speed. It should form a ball and clean the sides of the bowl. Knead for about 2 more minutes at low speed, adding more flour if it is too wet, or water a tablespoon at a time if it is too dry.

Place the dough into a well-oiled bowl and cover with a towel. Allow it to rise in a warm place for about an hour (or until it doubles in size). Turn the dough out onto a lightly floured surface and divide it into four pieces. Roll each piece out into an oval (about 15×8 inches). Roll the oval from the long side into a long cylinder. Pinch the edges to the dough.

Place dough with the seam side down onto a parchment-lined baking sheet or well-greased baguette pan. Cover with a towel and allow to rise for another hour or until it doubles in size.

Preheat the oven to 425ºF about 10 minutes before you bake the bread and place a shallow pan on the bottom shelf of the oven. Slash each loaf diagonally with a sharp blade, and brush each baguette with the egg wash. Place the bread in the oven, and put about a cup of ice cubes into the shallow pan to make steam.

Bake the bread for about 20 minutes, or until lightly golden on the outside. Cool on a wire rack so it does not get soggy.

Makes two baguettes.