Is it one of the paddles on this site? Here is a link that might be useful: Paddles

After doing quite a bit of searching, I found a great site called Bread Machine Digest that has a FREE archive of many brands of bread machines. The manual for the ABM600 is available here as a pdf file that you can download in a jiff. You don't have to sign into anything or download a toolbar or join a subscription site first or any of the other hoops I found elsewhere: http://www.breadmachinedigest.com/beginners/archive-of-bread-machine-manuals.php The companies are listed alphabetically. Just scroll way down to Welbilt. Enjoy, my fellow bread makers!

Like everyone else, I use my bread machine to mix the dough and for the first rise, then pull it out, shape it, rise it again, bake it. Salt and yeast should be kept separated, as was mentioned. I put the liquid in the bottom, then add the salt to the liquid, then the flours on top, then a well with the yeast. That way it is quite separated and will take a little while to come in contact with the salt. It makes sense to me to put the liquid in the bottom because it would be very difficult for the blade to mix if there is a lot of flour and only a little liquid (as would be the case if you put dry in first). With liquid on the bottom, it will more gradually bring in the dry ingredients. IME, when I use a "regular" recipe in the bread machine it comes out a little bit drier - I think because it is mixed better. You can open the machine when its running (even though the instructions say not to). Let it mix for a few minutes, till everything is mixed together, then open it and see if it needs either more flour or water - you should be able to tell by the texture of the dough. Otherwise, you shouldn't have a problem adapting recipes. Have fun! I make an average of two loaves a week - one for sandwiches, one french or italian type for dinner. Here is the French bread recipe I use (with comments from the book and my own comments): PAIN ORDINAIRE Plain French Bread Light and fluffy with a thin, crisp crust, this is the everyday bread of France thats only at its peak for about 8 hours after baking. Master this recipe and you can have French bread any time you want. Dont believe for a minute that you can bake real French bread in your bread machine on the French bread setting. Technique is all. Use your bread machine on the dough setting, then form the loaves by hand, bake them on a stone or in a French baguette baking pan. That, friends, is French bread. The ordinary kind. 1 ¼ cups water 3 cups bread flour (I use 3 ¼ cups) 2 ½ teaspoons bread machine yeast 1 teaspoon salt 1 egg white whisked together with 1 tablespoon water for glaze Combine the ingredients except egg wash in the bread machine pan and process on the dough setting (I keep salt separated from yeast). Remove the dough to a lightly floured work surface and punch it down. Form it into a tight ball and cover it with the bread machine pan (I cover with a light cloth napkin). Let the dough rest for 30 to 45 minutes. Divide the dough into two pieces, form each piece into a tight ball, and set aside uncovered for 10 minutes. Flatten each piece into a rectangle about 6 x 3 inches, then form into 2 baguettes. Place on parchment or in special baguette pans (I use the pans which I ordered from The Bakers Catalogue) and cover with plastic or a tea towel while the loaves rise one final time, about 30 minutes. Meanwhile, preheat the oven with a stone in place on the middle rack to 450°F. for at least 30 minutes (I dont use the stone if I use the baguette pans). Just before baking, brush the loaves lightly with the egg wash, and make 3 or 4 diagonal slashes in the top of each loaf. Bake the loaves in the preheated oven until golden brown, 25 to 30 minutes. Spritz the oven with plain water 3 or 4 times during the first 10 minutes. Turn the bread out and cool on a rack. Eat it the same day its made. Forming baguettes With a rolling pin, roll the dough away from you into a long oval about eight by twelve inches. Fold the dough in half lengthwise by bringing the twelve-inch edge farthest away down over the edge closest to you. Seal the edges by pressing the seam with your extended thumbs. Now roll the dough a quarter turn up so that the seal is on top. Again flatten the dough into an oval with the rolling pin. Press a trench along the twelve-inch-long center of the dough, then fold it in half toward you again, and this time, seal the edges by pressing with the heel of your hand. Now roll the dough back and forth, sliding your hands along the length, making a sixteen-inch-long sausage roll (mine are never this long). Place the roll seam side down on a cornmeal-dusted peel or parchment, or in a special baguette baking pan to rise a final time before slashing and baking. Make three or four quick, sure diagonal slashes in the bread just before baking.

AM, my Zo has a special setting for quick breads, so I'm assuming it's a quick mix, no rise and a bake cycle. I haven't used it because I just don't bake that many quick breads. I think whether you allow your kids to use an oven and at what age depends on the kids and on your "worry level". I used the stove and oven way before I was 12. Amanda did too, but she was a very responsible and meticulous child. Ashley was/is prone to being distracted. I've come home more than once to find something turning to charcoal in the oven because she forgot it was there and went somewhere with a friend, or (more likely), that she baked something but forgot to turn off the oven and it had been heating, empty, for several hours. sometimes she turns the oven on, gets distracted and decides not to bake, but forgets to turn the oven off. And, because I am a worrier, I worry all afternoon that something is in the oven or on the stove and I'm going to come home to a house full of smoke, which has happened more than once. Anyway, if you have bread machine recipes, I'd try one of those and see how the machine works. I do have a couple of bread machine cookbooks, I can check when I get home tonight. Annie