Homemade French bread that can be done in one afternoon using a bread machine. A crusty crust on the outside and light airy bread on the inside.
Add all the ingredients in the order that they are listed into the bread machine loaf pan. Making sure that your kneading paddle is in place.
Set menu to dough/pizza cycle. Choose loaf size for a 2-pound loaf. And press start. For kneading and raising in the bread machine it should take about 1 hour and 35 minutes.
Place dough onto a floured surface and punch it down to deflate and let rest for 10 minutes.
Shape dough into baguette form (I made one large loaf but you can cut your dough in half and make two smaller baguettes) and place on a baking sheet that had been dusted with cornmeal.
Cover the loaf loosely with plastic wrap and let rest for 30-40 minutes.
Preheat oven to 425℉ on a lower oven rack place a baking dish that has water in it. This will help give the bread a nice crusty crust.
Dust the top of the dough with flour and make diagonal slashes in dough about ¼ of an inch deep.
Place in the 425℉ for 25-30 minutes or until browned and hollow sounding when tapped on.
Cool completely and cut with a bread knife.