Dissolve yeast in the 1/2 cup very warm water in a small bowl. Set aside.

In a mixer bowl, combine the 2 cups of hot water, sugar, salt, canola oil, and bread flour. Stir until combined.

Add the yeast mixture to the bowl and mix well.

Using the mixer's hook attachment, add the all-purpose flour one cup at a time until the dough is smooth and slightly tacky.

Cover the bowl with a clean towel and let it sit in a warm place for one hour, deflating and flipping the dough every ten minutes.

Turn the dough out onto a floured surface and divide into four equal pieces.

Roll each piece into a rectangle and shape into a baguette by rolling along the long side, pinching the ends closed.

Score each loaf 4-5 times with a sharp knife, cover, and let rise for another 20-30 minutes.

Preheat the oven to 375°F, placing one rack in the bottom position and one in the middle, with a spare baking sheet on the bottom rack.

Brush the loaves with egg wash and place the pan in the middle rack.

Add 4-5 ice cubes to the bottom sparing baking sheet to create steam, then close the oven door immediately.

Bake for 25-30 minutes or until golden brown.

Remove from oven and brush with melted butter immediately. Allow to cool before serving.