Instructions: Combine 1 1/2 cups flour, sugar salt, and yeast; stir. Gradually add water to flour mixture, beating at low speed. Beat 2 more minutes at medium speed. Stir in enough of the remaining 1 1/4 cups of flour to make a soft dough. Sprinkle 1 Tablespoon flour over work area. Turn dough out and knead until smooth and elastic. Place in bowl coated with cooking spray and turn once to coat. Let rise until doubled.

Sprinkle 1 tablespoon flour over work surface. Punch dough down, turn out onto floured surface and knead 4 or 5 times. Divide dough in half Roll 1 portion of dough into a 15 x 17 inch rectangle. Roll up dough, starting at long side, pressing firmly to eliminate air pockets. Pinch seam and seal ends.

Place loaves, seam side down, in 2 French baguette pans coated with cooking spray. Cover and let rise until doubled. Make 1/4-inch deep diagonal slits across loaves. Brush with egg white. Place a shallow pan, with 1-inch of water in it, on the bottom oven rack. Place baguette pans on top rack. Bake at 400 degrees for 20 minutes or until loaves are golden.

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