French Baguettes

These are easily Aaron's favorite bread with any meal. They are so easy to make. I prefer them fresh, but my family will only usually eat one with a meal, so I half it often. Best if you have a baguette pan.

1 1/2 c. warm water, divided
1 1/2 T. active dry yeast (I use instant)
2 t. sugar, divided
2 3/4-3 1/4 c. white flour
2 t. salt
Melted butter, for brushing on loaves

Combine 1/2 c. water, yeast and 1 t. sugar in a small bowl. Cover until foamy (5-10 min). Combine flour, salt, remaining 1 t. sugar and the yeast mixture. Gradually add warm water, up to the remining 1 c. and mix until the dough forms a smooth ball that is not too sticky to handle. Knead. Cut in half and form two baguettes. Place on greased baguette pan. Score the loaves along the top and cover to raise until doubled in size. Place a shallow baking dish with water on bottom shelf in oven to create steam. Bake at 450 degrees for 14-15 minutes. Brush butter over the top half way through baking and again when you take them out of the oven.