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1
Mix together the yeast, honey and water in a small bowl, and stir well.
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2
Let sit for 10 minutes, until frothy.
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3
Add the flour, salt, basil and rosemary in a large mixing bowl with an electric mixer.
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4
Pour the yeast mixture to the flour mixture.
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5
Knead the dough with the mixer for about 3 minutes at low speed to form a ball and clean the sides of the bowl as needed.
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6
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.
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7
Turn the dough out of the mixing bowl onto a lightly floured working surface or cutting board, knead a few times until the dough is elastic and smooth.
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8
Transfer the dough into a large bowl coated with cooking spray or brush with oil, and cover with a damp kitchen towel.
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9
Let rise in a warm place for 50 to 60 minutes, until it doubles in volume.
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10
Turn the dough out onto the lightly floured surface and divide it into two equal portions.
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11
Roll each portion out into an oval (about 15x8 inches).
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12
Roll the oval from the long side into a long cylinder.
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13
Pinch the edges to the dough.
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14
Place dough with the seam side down onto a baking sheet lined with parchment papper or baguette pan coated with cooking spray or brushed with oil.
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15
Loosely cover with a large piece of plastic wrap and let rest for another 50 to 60 minutes, until it doubles in bulk.
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16
Preheat the oven to 425 degrees F about 20 minutes before you bake the bread and place a shallow pan on the bottom shelf of the oven.
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17
Slash each loaf diagonally with a sharp blade or knife, and brush each baguette with the egg wash.
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18
Place the bread in the preheated oven, and add a cup of boiling water into the shallow pan to make steam.
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19
Bake for 18 to 22 minutes, or until lightly golden on the outside.
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20
Turn the bread out of the baking sheet or pan, let cool completely on a wire rack .
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21
Makes two baguettes.
