Okay.....there is a loaf baking right now in my little machine! I just made the basic white bread recipe. It had me start with the liquid ingredients, then the flour then the yeast. I had to add about 1/2 tsp more water during the kneading cycle because it was not as "tacky" as the recipe said it should be.

It's got about 1 1/2 hours to go according to the timer. I started out with the 1 lb. loaf. If it turns out good I'm going to do whole wheat next.

I got all my supplies.....flour, yeast, oil, etc. I purchased all organic......pretty ridiculously expensive but I won't have to buy this stuff again for a while. I even bought a little thermometer so I can make sure the water is exactly 80 degrees F.

I'll let ya'll know if it turned out as soon as it's done. If my camera will behave I'll post a picture of it.

Thanks for all the ideas, advice and suggestions!

OOooo, I can smell it baking. I can't wait! Pass the ICBIN butter, please.

Success!!!

It came out great. The crust was a little harder than I'd like it to be but I can adjust the setting on the next one. I sliced it once it cooled and tried a piece.....it was so good! I can't wait to try out some of the recipes in the manual. I can't believe how easy it was.

I would post a pic but for some reason my digital camera won't display my pics on the computer. I'll have to wait till DS gets home on Sunday and see if he can figure out what's wrong. It certainly couldn't be operator error.......

To get rid of some of the hardness of the crust, I too, can adjust that. But, I also brush the loaf on the top when I take it out of the pan with butter. That keeps it nice so that it doesn't get too hard of a crust as it cools. I also keep it in a ziplock bag after it has cooled which helps a great deal s far as hardness.

Be sure and eat it up as it will mold after a day or so. Can't remember how many days as it depends how warm the weather is. Of course, this is because there are no preservatives. I never put it in the refrigerator, or any bread for that matter, as that dries it out. It also makes wonderful French Toast or Bread Pudding.

Best to eat it right up Yummmy I am glad it turned out just great

Oh you have to share it please!!!!

Let me know when ya'll will be driving through North Georgia and I'll have a loaf ready and waiting for you! Really!

Kitty, I make bread all the time due to allergies. What I make all the time is dinner rolls. Use the setting for DOUGH only. Take out the dough when done, and make little balls the size of a golf ball and put on a greased cookie pan.

Let rise for one hour on table room temp, and then put in oven for 20 minutes at 350 degrees. Light brown when looking in at them.

I freeze them in plastic containers with one paper towel on the bottom. One layer no overlapping. I use many containers and they freeze beautiful.

When you want one just take it out and wrap a new paper towel around it and put in micro for ten seconds. Comes nice a fresh again. Or leave at room temp in a zippy bag for a few hours.

They last in freezer even without preservatives for a good month or so. Use heavy duty, plastic, tight containers, like rubbermaid. Not the disposable ones.

Make lots of bread and store in the same way. It's great to do on a rainy day or bad weather snow days. Make lots to have ready to eat. A loaf can go in the oven to heat or toaster oven after you put in micro wave to defrost the inside.

Dinner rolls too. You can use the DOUGH only to make any shape you want, just let it rise at room temp. Have fun, it's so easy.

Use only bread flour, it's on the label.

I know they say bread flour but I use all-purpose flour and it works great.

Made pizza dough this afternoon and homemade pizza sauce! It turned out so good. I just made a cheese pizza because I didn't have any other ingredients except veggies and DS won't eat veggie pizza. Since I'll only eat a small sliver and he'll eat the rest I needed to make something he'd eat. It was fun and I loved watching it bake! And it smelled incredible. I was a little worried about the sauce since I'd never made it before but it turned out good, too. I think next time I'm going to brush the crust with butter and garlic before adding the toppings and baking it.

Drooooooooooling here..