Heat the water for 30 seconds in the microwave so that it is warm, not hot, to the touch.

Add the yeast and stir to combine.

Allow the yeast and water to proof for 5 minutes or until foamy.

While the yeast is foaming, combine the flour and salt in the mixing bowl.

Create a well in the center of the flour and add the water and yeast mixture.

If using a Kitchen Aid mixer, use the dough hook to roughly combine the ingredients before using the mixer.

Using the dough hook attachment, use the Kitchen Aid mixer to knead the dough until combined and smooth.

If mixing by hand, combine with a wooden spoon until just combined. Then, knead for 5-10 minutes on the counter until smooth.

Let the dough rise for 30 minutes or doubled in size.

Once the dough has risen, turn out the dough and cut into two equal pieces.

Preheat the oven and the baking sheet to 425 degrees while you prepare your French breads.

Gently flatten/stretch the dough into a rectangle (about 12 inches by 6 inches).

Roll the flattened dough into a baguette shape and pinch the seams and ends.

Place the French breads seam end down on a sheet of parchment paper.

Beat an egg for an egg wash.

Using a bread knife or bread lame, slash three vent lines across the width of the French bread.

Brush the French bread with the egg wash.

Take the preheated baking sheet out of the oven and hold it next to the counter to slide the parchment with the dough onto the baking sheet.

Bake the French bread for 20-25 minutes.

Allow the bread to cool for at least 5 minutes before serving.