Garlic and Herb Baguettes

I tend to make these more in the shape of a batard, but bread in any shape or size is just fine with me!

Ingredients:
2 1/4 teaspoon or 1 package active dry yeast
1 teaspoon sugar
1/4 cup warm water
3-3 1/2 cups of all-purpose flour
1 tablespoon fresh basil, chopped or 1 teaspoon dried
2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried
1 teaspoon fresh minced garlic
1 teaspoon salt
3/4 cup cold water
1 egg
1 teaspoon water

Directions:

• Dissolve yeast and sugar in warm water
• Place 3 cups flour, herbs, garlic and salt in mixer bowl.  
• Using dough hook, combine for 30 seconds.
• On low speed, add yeast mixture and mix 30 seconds.  If dough is sticky, add remaining flour.
• Knead on low speed about 3 minutes until smooth and elastic
• Place dough in greased bowl, cover and let rise 1 1/2-2 hours, or until doubled in size
• On lightly floured surface, punch dough down several times.  Divide dough in half
• Shape each half into a 12-inch long loaf.  Place each loaf on greased baking sheet.
• Cut 3 to 4 shallow diagonal slices in top of dough.
• Beat egg and water together.  Brush each baguette with a egg mixture
• Cover with greased plastic wrap and let rise for 1-1 1/2 hours, or until doubled
• Brush top of each baguette again with egg wash.
• Bake at 450 degrees fro 15-18 minutes, or until deep golden brown
• Remove from pans and cool on wire rack.