Make sure water is at room temperature. Add all ingredients to breadmaker in the order, making sure the sugar and yeast don't touch liquids. Select French setting. When dough cycle is completed (1.5hr-2hrs), take dough out. If dough has risen punch it back down. Grease one cookie sheet or two baguette pans. On floured surface, cut dough in half and roll assuredly but with a light touch to to a 2" diameter or FULL length of pans, tapering both ends slightly. Fill a loaf pan 2" with water and place in oven along the back. Preheat oven to 200°F. Place bread pans on top of oven near oven vent for 1hr. Dough should double in size. Turn the pans around every so often to make sure dough rises evenly. Preheat oven to 450°F. With serrated knife, slice deep slanted grooves along the tops. When oven is heated, move water pan to side and slide bread pans next to it (if they fit - some baguette pans will need to fit in front of the water pan). Bake 15min. Remove water pan. Continue baking 5 more minutes. Cool on wire rack.