Instructions: Dissolve the sugar and yeast in the water in a small bowl and allow to proof for 15 minutes. Sift the flour and salt into a large mixing bowl and form a well in the center. Stir in the water mixture and beat in an electric mixer with dough hooks or knead on a lightly floured surface until the dough is smooth, about 15 minutes. Transfer to a lightly greased bowl and allow to rise in a warm place until doubled in volume, about 90 minutes. Form into 3 loaves about 16 inches (40 cm) long and place on a lightly greased baking sheet.

Brush with melted butter and cut 5 or 6 diagonal slashes in the top of the loaves with a sharp knife. Cover with a dish towel and allow to rise until doubled in volume, about 90 minutes. Bake for 15 minutes in a preheated 400F (200C) oven for 15 minutes. Reduce the heat to 350F (180C) and bake an additional 30 minutes, until golden brown.

Cool on wire racks.

Makes 3 loaves.

In my humble opinion, the perfect French baguette is beyond the grasp of the home cook, and indeed, most professional bakers as well. There is just no way the home baker can replicate the thick, crunchy crust and light, airy crumb without the special flour and ovens used by the French masters of the baguette, but this recipe makes a very acceptable version of what is commonly known as "French bread" with less time and effort than you might expect.

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