Mix the yeast, warm water and sugar and let it sit for 5mins until frothy.

Mix the salt with four then pour the yeast mixture and add the oil.

Mix with a fork until it forms a dough ball. Lighty oil a bowl, place the dough inside, cover with a towel or plastic wrap and let it prove for 2 hours in a warm and dark place. This develops the flavor of the bread.

Prepare the herb butter while proving the dough. Just add the garlic and chopped dill leaves on the softened butter then mix. Refrigerate.

Preheat oven to 400F and place a water pan inside the oven for moisture (this creates a crispy crust). Take the risen dough out of the bowl into a floured surface. You can divide it into two depending on how big you want your bread to be.

Lightly flatten the dough then fold it two times, rectangularly. Then roll it to a baguette shape. Place on a baking tray then let it rise for 45 mins to 1 hour then bake for 25-35 mins until golden brown. You can brush the dough with melted butter before baking.

Let the bread rest and let it cool on a wire rack. Bread must be completely cooled before slicing.

Take out the butter. Slice a diagonal piece to maximize the crust. Toast and serve. Bon appetite.