Throw the wet ingredients into the bread machine.

Throw the dry ingredients into the bread machine.

Set for regular dough cycle.

When the dough course completes, remove the dough and divide into two, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.

Fold and knead the dough in half lengthwise, and seal the edges. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 12” log.

Place the logs onto a baking pan (lightly greased or parchment-lined), cover with a damp cloth and allow the loaves to rise till they have doubled in size (about 40-60 minutes). Preheat your oven to 470°F.

Using a sharp knife, make 3-5 slashes on each baguette and spritz with water. Bake for 30 minutes or until golden brown.