First I will apologize for the picture quality.  I don't actually have a camera, so I'm just using the one built into my laptop.  I wish I could show the amazing image of steam rising off of a freshly sliced baguette, but I can't.  So just imagine the deliciousness.

Baguettes are great when fresh, and a really letdown when they're not.  The easy solution is to bake your own baguettes and you can eat them within minutes of removing them from the oven.  For anyone who has never baked bread before baguettes are one of the easiest bread recipes I've tried, so don't worry if you're a beginner.  The recipe is so simple it only needs 4 ingredients.

7 cups flour (for all-purpose or bread flour, if you want to use wheat, you probably need more like 5 cups give or take)
2 1/2 cups hot water
1 1/2 Tbsp instant yeast  (that's two packets of yeast)
1 1/2 Tbsp salt

Optional 5th ingredient:
1 egg

Now take note that these measurements are enough for 4 decent sized baguettes.  You can multiply or divide according to your needs.  Keep in mind that the dough keeps in the refrigerator for about 2 weeks (though if you want enough dough for 14 large baguettes you will need several very large containers) and the egg doesn't need to be multiplied.

Large bowl with a lid, tupperware, or large bowl and plastic wrap
Baking tray
metal pan or squirt bottle

Cooking spray
Small bowl
Pastry brush

Overall it's currently costs me about 50 cents per baguette, but if you buy yeast and flour in large quantities (read a 2 lb. bag of yeast and 30 lb. bag of flour) you could make them for more like 25 cents if you plan on doing this all the time.

Step 1: Dough

Get a large bowl (the dough will need room to rise) with a lid if you have one, if not you can just put plastic wrap over the top.  Measure and pour the water in the bowl.  The water shouldn't be boiling.  Just turn the tap to hot or heat it in the microwave.  

Pour in the yeast and salt and let sit for 5 minutes.  

Now you mix in the flour and knead the dough.  If the dough is so sticky you can't get it off your hands, add more flour.  If it feels dry and doesn't stick at all, add a little more water.  

After kneading for a few minutes, leave the dough to rise on a table or countertop for about an hour.  The dough will rise to approximately double its original size and look like the picture.  

Next place it in the fridge until you want to start baking.
That looks great and sounds delicious! You said adding an egg is optional, would you add that in addition to the other ingredients or does the 1 egg replace some of the water?
This is explained later on. The egg is mixed with water and brushed on the outside of the loaf during baking.

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