Dissolve yeast in warm water, and let rest for 10 minutes.
Scald milk, add crumbled bouillon and boiling water.
Let cool, then add yeast.
Melt Becel and add 1 tbsp sugar. Mix with other liquids. Put remaining dry ingredients in a large bowl.
Add liquids and stir - don't kneed.
Cover and let rise for 2 hours.
Divide into 2 (or I think I should have done 3...my loaf pan was too small).
Shape each on to a rectangle.
Roll again into a loaf shape. Pinch in the ends.
Lay in a baguette pan greased with Becel Buttery Taste (or a cookie sheet).
Score the top 1/4 inch thick with a serrated knife. Let rise until almost double.
If you have extra dough, experiment...I stuffed some cheese in and shaped into buns.
Put an inch of boiling water into a baking dish, and place in bottom of oven.
Ready to go in! Bake @ 400F for 15 minutes. Then lower to 350F and bake for 30 minutes.
Brush with an egg white beaten with 1 tbps water in the last 5 minutes.
Stick your buns in too if you made them.