In the bowl of your stand mixer, add the water, yeast, sugar, and olive oil. Allow to sit for 5 minutes.

Add 1 cup of flour and mix with the dough hook for 3 to 5 minutes. Add an additional cup of flour and mix until well combined. Continue adding the flour, ¼ cup at a time, until a soft dough is formed. The dough should still stick to the bottom of of the bowl, but pull away from the sides. Allow the dough mix for around 8 minutes.

When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth. The dough should be very soft. Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for a half hour.

Turn the out onto a clean surface that have been sprayed with non-stick cooking spray. Divide the dough into 2. (That is what works for the baugette pan I have). Roll each piece of dough into a long skinny loaf that is about 15 inches long.

Place the rolled loaves onto the baugette pan. Cover the loaves with a greased piece of plastic wrap or a flour sack towei. Allow the loaves to rise until doubled, about an hour.

Preheat the oven to 350 degrees. When the loaves are ready, bake them at 350 deegrees for 25 minutes until golden brown.

Rub the tops with a stick of butter and cover them with a dish towel to cool. Allow cool for at least 30 minutes. Then slice lengthwise and top with your favorite sandwich fixings. Seves 4-6.