Baguettes

2 cups water
2 tbsps butter
1 1/2 tbsps sugar
1 tbsp salt
1 pkg active dry yeast
6-6 1/2 cups all purpose flour
1 tsp cornstarch dissolved in 2/3 cup water

In a pan combine water, butter, sugar and salt. Heat and stir until butter almost melted and salt and sugar dissolved
Pour into a large bowl and stir in yeast and let stand until bubbly - about 15 minutes
Beat in about 5 1/2 cups of the flour to form a stiff dough
Turn dough out onto floured board or counter top and knead until smooth and satiny - about 5-20 minutes, adding flour as needed to prevent sticking.
Turn dough over in a greased glass or oven wear bowl, cover and let rise in a warm [;ace until doubled - about 1-1 1/2 hours
Punch dough down and divide into three equal pieces

On a lightly floured board form one piece of dough into a smooth log by gently kneading and rolling the dough back and forth until it is about 10-12 inches long.
For a smooth well shaped loaf, press a trench lengthwise down the centre of the dough and fold the dough in half lengthwise along trench. With a gentle kneading motion, seal along edge by pressing against fold with heel of hand, rolling and pushing sealed edge underneath.
With palms of hands on centre of loaf, begin rolling it back and forth rapidly, gently pulling from caenter to ends as you slide your hands toward ends until loaf is about 18-20 inches long.
Place one or more loaves diagonally across a greased baking sheet, cover and let rise in oven with light on until puffy but not doubled - about 15 minutes.
If only baking one loaf at a time, wrap others separately in plastic wrap and place in frig.
In a pan heat cornstarch and water to boiling and cool slightly. Brush entire loaf with mixture and then with a sharp floured knife cut slashes across loaf about 1/2inch deep at 2 inch intervals along the loaf.
Bake in a 375 degree oven with rack in middle of oven for 15 minutes then brush loaf again and bake for 15 more minutes and again brush with cornstarch mixture and bake for about 10 more minutes or until loaf is golden brown and sounds hollow when tapped.
Cool on rack.
Then cook consecutive loafs and give a bit longer for rising for each consecutive loaf.
I keep second and third loaves in frig up to one week after making but they do not rise as much thus making a smaller but still tasty baguette.
ENJOY!