Herbes de provence french bread

Combine warm water, dry yeast, and sugar in a large mixing bowl, stirring gently until the yeast dissolves. Let the mixture sit for 5 minutes until foamy.

Add salt and herbes de Provence to the yeast mixture, stirring to distribute the herbs evenly throughout the liquid.

Gradually add flour to the mixture, 1 cup at a time, stirring with a wooden spoon until the dough becomes too stiff to stir, then knead by hand until a firm dough forms.

Knead the dough on a lightly floured surface for 8 to 10 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.

Punch down the risen dough and divide it into two equal portions, shaping each into a long, slender baguette about 12 inches long and 3 inches wide.

Place the shaped baguettes on a parchment-lined baking sheet, cover lightly with a damp cloth, and let them proof for 30 to 45 minutes until puffy.

Preheat the oven to 400°F (200°C) about 15 minutes before baking.

Score the top of each baguette with a sharp knife in a diagonal pattern, then lightly brush the surface with the beaten egg white for a glossy finish.

Bake for 35 to 40 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Transfer the baked baguettes to a wire rack and cool for at least 10 minutes before serving.