I have always loved the smell and taste of freshly baked breads. It makes no difference to me if they are yeast breads or fruit breads or breakfast breads; I love them all. I hope to include a few of each here for your enjoyment.
This is the one I use for my machine - Welbilt - and it seems to do very well. I don't always measure it exactly and I leave a lot of room for "extras."
• 1-1/8 cup warm water
• 2 tbsp olive oil
• 2-7/8 cup flour
• 1 tbsp each of: sugar, gluten, wheat germ, rye flour, cracked wheat ***
• 1-1/2 tsp salt
• 1 packet yeast
*** You can add any grain you think would work. I've used things like milled flax seed, corn flour, 10 grain hot cereal, etc. I also use half white flour and half whole wheat flour. I will continue experimenting with this until I can get more whole wheat in there without compromising the texture.
•After trying different methods I now add the warm water, yeast and sugar to the machine and let it sit for a couple minutes while I measure the other ingredients. I then add the rest to the machine and turn it on. I watch it for a few minutes to judge the dough. if it sticks to the side of the pan, add a little bit more flour and watch some more. Keep adding flour until the dough looks "right". If it seems too dry and clumpy, add a little water at a time until it looks "right". Why do I put "right"? Because I can not tell you how the dough is supposed to look. Similar to ultra-smooth sugar cookie dough that has been in the fridge for several hours? I guess that's pretty close, but still not it.
•After the dough looks right, I lay a towel over the glass dome and walk away. I put the towel there because our kitchen has a couple drafts blowing around and I want to keep the rising temperatures nice inside the machine.
•That's about it other than keeping people from lifting the towel. After the coolin fan comes on, I take the bread out to sit at room temperature to cool off. Then I slice it and graba piece for myself before they disappear.
•If you have any additions or questions feel free to email me.