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1
Put 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl.
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2
Mix using dough hook (s) until well blended, scraping bowl if necessary.
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3
Dissolve yeast and sugar in warm water.
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4
Continue mixing on slow speed and slowly add yeast mixture and cold water.
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5
If dough is sticky you may add up to 1/4 cup extra flour, a little bit at a time.
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6
If dough is too dry you may add a little extra water.
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7
Continue mixing until dough is smooth and elastic, about 3 minutes.
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8
Cover and let rise in a warm place (70u00b0 to 80u00b0F) until doubled in size, about 1 1/2 to 2 hours.
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9
When doubled, turn out on a lightly floured surface and punch down several times to remove air bubbles.
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10
Divide dough in half.
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11
Shape each half into a 12 inch long loaf.
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12
Place loaves on a greased baking sheet.
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13
With sharp knife make 3 or 4 shallow diagonal slices on top of loaf.
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14
Combine egg and 1 TSP water, whisking until well blended.
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15
Brush top of each baguetter with egg mixture.
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16
Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.
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17
Preheat oven to 450u00b0F.
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18
Remove plastic wrap and brush top of each baguette with egg mixture again.
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19
Bake at 450u00b0F for 15 to 20 minutes, or until loaves are deep golden brown.
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20
Remove and cool on wire racks.
