Machine Baguette

Here is a really easy way to make a delicious, fresh baguette at home. A bread machine will do all of the mixing, kneading and cycle of rising for you. Then you simply shape the loaf, let it rise again, and bake it. Much faster but definitely tasty. This recipe just makes one baguette. I think this baguette is better suited to sandwiches than bruschetta, but I definitely recommend toasting it before eating it if you don't eat it immediately after baking.

Machine Baguette
3/4 cup water
1 teaspoon salt
1/2 teaspoon granulated (white) sugar
2 cups white flour
1 1/2 Tablespoons wheat germ (optional)
1 1/4 teaspoons yeast
pinch cornmeal for coating (optional)

Place all ingredients except cornmeal in bread pan in order given, or according to manufacturer's instructions for dough/pizza dough cycle, small loaf. 
Once cycle is complete, remove dough, punch down, and let rest for ten minutes.
Shape dough into long, narrow baguette, approximately ten to twelve inches long. Place on a baking sheet that has been lined or dusted with cornmeal or additional flour. Cover loosely with plastic wrap and let rise for about an hour.
Remove baguette from oven, place a pan of water in the bottom of the oven and preheat to 400◦F. 
Make three diagonal slashes, about 1/4 inch deep, across the baguette using a serrated knife. Bake for about 20 minutes until golden and hollow-sounding when tapped.