Pour your warm water in a stand mixer and sprinkle the yeast on top. Allow it to foam for about 5 minutes. Add in the sugar and salt, then whisk it all together. Allow it to activate for about another 5 minutes until it is nice and foamy.

Attach your bread dough hook and add the bread flour to your mixing bowl. Mix on medium speed until the dough is fully formed and pulls from the sides of the bowl. On a lightly floured surface, knead the dough for 10 minutes until it is soft and has an elastic feel to it. The kneading is extremely important if you want your bread to be chewy and fluffy! Don't be lazy by only kneading for 3 minutes... (Been there, done that, crap bread!) Roll the dough into a ball, set it back in the mixing bowl, cover with a damp cloth and let it rise until it doubles in size—roughly 30 minutes.

Flour your surface where you will roll out the dough. After the dough has doubled in size, place it on your floured surfaced and punch it down. Knead in the chopped rosemary, then roll the dough into an 8x14 inch rectangle. It doesn't need to perfect or exact, but around those measurements. Next, roll it into a baguette shape by starting on the long end. Pinch and taper the seams on the end, and place the loaf seam side down on a greased baking sheet. Preheat the oven to 375°F. Cut 5 slits across the top that are about ¼ inch deep. Lightly brush on the glaze, add a few sprigs of rosemary, cover with a damp cloth and allow to rise for another 25 minutes.

Bake on 375°F for 35-40 minutes or until golden brown. Dust the loaf with flour if you want, then slice it and serve with a slab of butter. Enjoy!