This is a recipe I've posted here before for the bread machine:
This recipe is from Great Bread Machine Baking by Marlene Brown.
French Bread and Roll Dressing
You can make French baguettes, rolls, or breadsticks with the versatile dough.
(For a 1 1/2 and 2 pound bread machine)
1 1/4 cups warm water (80ºF)
2 tbs vegetable oil
1 1/2 tbs sugar
1 1.2 tsp salt
4 cups bread flour, unsifted
2 tsp active dry yeat or bread machine yeast
Variation: For Whole Wheat French Bread and Roll Dough, you can substitute 2 cups whole wheat flour for 2 cups of the bread flour
1. Measure the ingredients into the bread pan according to the manufacturer's directions for your machine. Set the DOUGH CYCLE and press START button.
2. After about 5 minutes of kneading, check the consistency of you dough. If dough is not in a smooth round ball, open lid and with machineON, add liquid a tablespoon at a time if to dry, or add flour a tablespoon at a time if too wet.
3. Remove the dough promptly from the machine at the end of the cycle. Knead dough about 10 times on a lightly floured surface. Choose a shaping variation from below and continue as directed.
Use all of the dough for 2 baguettes or half the dough to make one. Shape the dough into a 15 or 17-inch-long rope(2 ropes if making 2 baguettes). Place in a greased baguette pan or on a lightly greased baking sheet (4 inches apart for 2 loaves). Slash loaves diagonally across the top 3 or 4 times for a decorative effect, if desired. Cover with plastic wrap or a twoel and let rise in a warm lace until doubled, 30 to 45 minutes. Uncover; bake in a preheated 350ºF oven for about 25-30 minutes, or until loaves are golden brown and sound hollow when lightly tapped. (If using baguette pan, brown the bottoms of the the loaves if desired by removing them from the pans and baking loaves on oven rack for 5 minutes more.) Cool loaves on rack.
Follow directions for Baguettes, except shape each half of dough into a 12-inch loaf. Cover and let rise s for Baguettes. Bake in preheated 350ºF oven for 25-30 minutes, or until loaves are golden brown and sound hollow when lightly tapped. Cool on racks.
French Sandwich Rolls
For 12 rolls, use all of the dough. On a lightly floured surface, divide dough in half; divide each half into 6 pieces. Shape each piece into a small ball; place balls 3 inches apart on greased baking sheets. Cover with plastic wrap or a towel and let rise in a warm place until doubled, 30 to 45 minutes. Uncover and bake in a preheated 350ºF oven for 16-19 minutes, or until rolls are golden brown and sound hollow when lightly tapped. Serve warm, or cool on racks.
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