Line the bottom of a French bread pan with unbleached parchment paper. Add the yeast and 2 tsp. inulin to a large bowl. Heat water to 105°F - 110°F (41°C - 43°C) and pour over yeast. Cover with a kitchen towel to bloom for 7 minutes.

In another bowl, whisk the eggs, vinegar, sour cream and 4 Tbsp. melted butter.Add the wet ingredients into the yeast mixture. Using a hand held mixer, beat to combine.

Pour in the Miracle Bread Mix and beat on medium speed to fully combine. Let stand 5 minutes to absorb liquid.

Divide loose dough in half to make two baguettes. Using wet hands, scoop batter onto prepared pan and shape, gently smoothing the surface. For a shiny, golden crust, gently brush with egg wash. Then using a serrated knife or lame cut 3-4 diagonal slashes across the top.

Cover with a kitchen towel and place in a draft-free area to rise for 50 minutes. Your bread will rise roughly 1-2 inches. While your bread is rising, preheat oven to 350°F (177°C). Transfer risen bread to oven and bake 25-35 minutes or to internal temperature of 205°F (96°C). (To prevent over-browning, cover loosely with aluminum foil in the last 15 minutes)

Let baked bread cool completely before slicing. 

Cut loaves in half lengthwise. Crush garlic cloves. Grate Parmesan. Chop parsley.

In a small bowl, combine remaining butter, olive oil and garlic.

Toast cut loaves to golden. Spread the butter-garlic-oil mixture evenly over the toasted baguettes. Top with Parmesan and parsley.

Return to oven and broil for 30 seconds - 1 minute to melt cheese.

Serve immediately.