I have a new bread machine too. I think what others have said about flour amounts is probably the most important thing to keep in mind. Teresa's suggestion about looking at the recipes that came with your machine is a good idea. That way you'd know how much flour total your machine can handle. Beyond that, the other most important thing would be checking the dough during the kneading process to see if it needs a bit more liquid or a bit more flour (add teaspoon at a time). You can correct overly wet or dry dough outside the machine if you're going to shape & bake the bread yourself. But if you're planning on actually baking the dough in the machine, you need to be more careful. When my husband bought the bread machine for me, he also got me a copy of Beth Hesperger's "Bread Lover's Bread Machine Cookbook." It's full of wonderful recipes and great tips on using bread machines. I highly recommend it. I used a few recipes from the cookbook that came with my machine, but now I use Beth's cookbook exclusively. I've baked several loaves of different kinds of bread and never had one fail (I always check the dough during the kneading process). I've also made several rolls and sandwich buns. I've been keeping a detailed notebook of every recipe I try for future reference. I note any slight changes I may have made in the original recipe, if I needed to add more flour or liquid, what the end result was like, and any suggestions for future use. This has helped me become more confident about baking in the machine itself. I think you get better control over the finished product when you shape & bake the dough yourself. But during the summer or when you're tired or whatever, being able to use the baking function is a boon. Because of the variable mentioned by others regarding flour & humidity, I'm not sure if I'll ever become comfortable with using the delay feature during the night to make fresh bread for breakfast. I'd hate to waste all the ingredients, smell that wonderful fresh bread aroma all through the night, and then open the machine to discover a disaster. Here is a link that might be useful: Bread Lover's Bread Machine Cookbook

Thanks Trailrunner. Ajsmama, yes the crumb was much tighter because of the handling/shaping. No holes. The technique is really simple . Just a matter of making a rope, (about 10 to 12 inches long) tying a loose knot and tucking the two ends in. One up, over and down the middle, , and the other down, under and up through the middle. ~Ann

Here you go. The cheese puffs can be served as is or filled with just about anything. They really are quite easy to make. Cheese Puffs (Food and Drink) ......makes about 20-25 1 cup water 1/2 cup butter 1/2 cup flour 1/2 tsp salt 1 cup flour 4 eggs 1 cup grated fontina or gruyere cheese 1 tsp dried mustard (I used a scant TBSP of dijon) Preheat oven to 400. Bring water, butter and salt to a boil. Remove pot from the heat and immediately add flour. Beat with a wooden spoon until flour is incorporated. Return to medium heat and continue to beat (stir) until the dough leaves the side of the pan and a film covers the bottom of the pot (about 2 mins...maybe less) Using a wooden spoon beat the eggs in one at a time ( I use the mixer on a low speed) until fully incorporated and mixture is very shiny. Beat in cheese and mustard. The recipe then calls for the dough to be piped in 1" size balls on to two baking sheets lined with parchment paper. I just drop mounds from a wet tablespoon. You can use your finger to dab the top and make a little point but I don't. Bake for 15 minutes at 400, prick each with a skewer to let steam escape and then reduce heat to 350 and bake 15 mins longer, or until golden. Switch the baking sheets in the oven about half way to ensure even cooking. Remove from the oven, prick the puffs one more time and let cool on sheets. Roasted Tomato Pesto (Food and Drink) 4 Plum tomatoes, halved and seeded 1 TSP olive oil salt and fresh ground pepper 2 TBSP chopped basil 1/4 cup grated parmesan 2 TBSP chopped pine nuts (I didn't use them becasue of an alergy issue)) Preheat oven to 450. Toss tomatoes with 1 TBSP olive oil, salt and pepper. Place tomatoes cut side up on a baking sheet and roast in the oven for 20 minutes or until shrunken and slightly brown but still juicy. Remove and let cool. Place tomatoes in a food processor, add basil, parmesan , remaining 2 TBSP olive oil and pine nuts. Process until just combined (don;t over process). Season with salt and pepper to taste. To assemble. Slice the puffs almost all the way through horizontally and fill with 1/2 tsp or so of pesto. NOTE: Both can be made in advance. Store the puffs in an airtight container at room temp. The pesto should be stored in the fridge but be sure it is closer to room temp when served. These are fabulous served warm but that can be tricky for a crowd so I serve at room temp unless making for a small gathering.

Use the "Reheat" mode at 300 degrees F for a 9 minute duration. It will fill the oven with steam for the first 6 minutes. The last 3 minutes will be spent drying out the interior and raising the temperature up to 300 degrees F. Check out the Wolf Steam Oven Chart. Perhaps you didn't get one of these with your oven. Here is a link that might be useful: CONVECTION STEAM OVEN REFERENCE GUIDE