Pain de champpagne round bread

I don't where to begin, so here goes. About a month ago, I decided to try homemade bread.  So, I purchased a bread machine for my wife (Panasonic sd-yd250). She baked a couple loaves of white bread with mixed results. Now she wishes to try a loaf of the above subject title. Neither of us have any bread making experience, especially with kneading. It was suggested to me by a member, that we could let the machine do the work, including the kneading and then finish in the oven. I would love to bake our bread that way......in the oven. We are in our 70's so that is why I would like to let the machine do the hard work. First of all, am I asking this in the correct category? Secondly, is this bread to be attempted the way that I mentioned above and by a "novice"? Thirdly, if we try this "experiment", do we bake it on a stone or racks and at what temperature? Next, are oven temperatures accurate, therefore,  necessitating the use of a separate thermometer? If we try this does anyone have a recipe for this bread? Lastly, this forum is very, informative and the best. Any ideas or suggestion are highly appreciated. (: