Baguette with Garlic Topping

1 tsp active dry yeast
1 tsp sugar
1 1/2 cups warm water
2 1/2 tsp salt
4 to 4 1/2 cups flour

1)In large bowl, sprinkle yeast and sugar over warm water and let stand until foamy (about 5 min). With wooden spoon, stir in 2 cups flour until combined.
2)stir in salt and 2 cups remaining flour until mixture forms a stiff ddough.
3)On a lightly floured surface, knead dough with lightly floured hands (8 min or util smooth and elastic), kneading in enough of remaining 1/2 cup flour to keep dough from sticking.
4)Transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk (about 1 1/2 hrs). Preheat oven to 400 F.
5)Punch down dough and form into a long slender loaf (21 inches long and 3 inches wide). Put loaf diagonally on a lightly greased large baking sheet (about 17x14) and let rise uncovered for about 30 minutes.
6)Baguette may be made up to this point 4 hours ahead and chilled.
7)Make 3-4 diagonal slashes on loaf with sharp knife and lightly brush top with cool water.
8)Bake loaf on middle rack 20 minutes or until golden and trasher to cooling rack.

Garlic Bread Topping

1 baguette or loaf of french bread
4-5 garlic cloves finely minced
1 stick butter
1 T parsley
Salt and pepper to taste

Cook garlic and 1 T butter over medium heat till the garlic is lemon colored and sticky. Let cool slightly then mix with the rest of the butter, parsley, salt and pepper. Slice bread in half length wise, spread the butter over both halves. Reassemble and wrap in aluminum foil. Bake at 350 for 10-15 min to melt the butter. Unwrap the bread, lay the two halves butter side up on a cookie sheet cover generously with parmasan cheese and broil for a few minutes. It will burn quickly, DO NOT WALK AWAY FROM THE STOVE, when the cheese has melted and begun to brown, remove, slice and eat!