Source: https://www.sccs.swarthmore.edu/users/03/easter/recipes.htm (available on the Internet Archive)

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- 1 1/2 cups water, warm
- 1 Tbsp. honey or sugar
- 2 1/2 tsps. instant bread yeast
- 3 cups flour, of any type
- 1 tsp. salt

Put the water in a large mixing bowl, and add the sweetener. 
Stir with a wooden spoon until it dissolves, and add the yeast. 
Again, stir until dissolved. 
Let the yeast sit for a bit.

Now that the yeast has had a chance to breathe a bit, stir in the flour and the salt. 
Mix until no lumps remain, then cover with a damp cloth and put in a warm place until the dough doubles in bulk, about 40 minutes. 
Turn it out onto a floured board, punch it down, return it to the bowl, and allow it again to double in bulk.

When it has doubled, turn it onto the floured board, divide the dough in half, and form the halves into baguettes (roll them flat, fold them lengthwise, and seal them). 
Place these on a greased cookie sheet or in couches, if you have them, and allow them to rest for 10 minutes. 
Score the top of each baguette with a knife, and place them in your 450°F oven. 
Bake them until they are golden and sound hollow when thunked with a finger, about 20 minutes. 
Spritz the oven several times with water in the first few minutes of baking (this is the secret).