Thanks, Grainlady - I thought there might have been some other factors, but I am still learning how to use this machine. I started reading the new book I got, The Bread Lover's Bread Machine Cookbook by Beth Hensperger, and it has given me some information that I think will also be helpful. I like the way it was written, and it is helping me to feel more comfortable with my machine. I'm at the point in my life where I really do not want gadgets to be so complicated that I have to read massive books or instructions to be able to use them, and this especially includes cameras. I still have not yet figured out how to do a manual focus with my camera that I have had for several years, although I gave the instructions to Kevin, and he figured it out in a few minutes. He got himself a new camera at the Sony store with an employee discount, but he won't let me use it because I have to use a different eyepiece focus. He also bought a very expensive telescoping lens for it, but that is not something that I would need, since my own camera has very good optical zoom. Back to the bread machine - I think Beth's book makes it easier for me to understand how the machine works, and I have found the instruction manual to be a bit confusing. I tried to have Kevin read the instructions to me while I am doing the settings, but he does not seem interested in helping. It is difficult for me to look at the instructions, then look at the machine controls, refer back to the instructions, etc., as I tend to get lost in the process, and it is difficult to backtrack during the settings. I found out from Beth's book that most machines have memories in case of power outage,and this is why unplugging the machine will not reset it, even when I want to start over. Part of the problem was that I generally use the delayed timer, which requires me to skip certain steps and refer to a different page, and the delay page did not have information for resetting. I did just find that I can reset the machine by pressing and holding down on the "start" button, but I missed that info by skipping to the delay setting. The instruction book gives no information about how long to let the bread cool before wrapping it and it has very little info on storage. We are not going to eat a loaf of bread in one day, and so storage is important. I have stored my loaves at room temperature for a week, and none of them have gotten mold. I do have a problem with mold for Trader Joe's flour tortillas, and so I have to vacuum seal them for storage with butcher paper between them, or else they fuse together. Lars

These are REALLY good (thanks Pat!). PAT T'S IDIOT PORK CHOPS 2 sticks butter, melted 2 eggs, beaten Italian bread crumbs 6 pork chops Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350° F. for 40 minutes to 1 hour depending on the size of the chops.

White whole-wheat (also called whole wheat pastry flour) will yield a softer bread and still have the fiber. The vital wheat gluten is a must. Here is David's (Lakeguy) recipe which I have saved but have yet to make (still no oven, but soon!). It looks great. Struan Bread Makes 1 large loaf or 2 small loaves Soaker 3 tablespoons polenta 3 tablespoons rolled oats 2 tablespoons wheat bran 1/4 cup water Dough 3 cups unbleached bread flour 3 tablespoons brown sugar 1 1/2 teaspoons salt 1 tablespoon instant yeast 3 tablespoons cooked brown rice 1 1/2 tablespoons honey 1/2 cup buttermilk 3/4 cup water topping 1 tablespoon poppy seeds Mix together the ingredients for the soaker. Cover and allow to soak for at least half an hour or as long as overnight. In a larger bowl, combine the dry ingredients, then stir in wet ingredients and soaker. Add more flour or water until the dough can be formed into a ball that is tacky but not sticky. Place the ball of dough on a clean work surface and knead it for 10 to 12 minutes, then return it to the bowl. Cover the bowl with plastic wrap and allow the dough to ferment until doubled in size, approximately 90 minutes. Remove the dough from the bowl, degas it gently, and split it for two loaves or shape it as is for one. Place the loaves in greased bread pans, spritz or sprinkle water on top, and sprinkle a handful of poppy seeds on top. Cover the pans loosely with plastic and allow the loaves to rise until doubled in size again, approximately 90 minutes. Bake these loaves at 350 for 40 to 60 minutes, until the internal temperature is around 190 degrees. When ready the loaves will be quite brown on top and will make a hollow thud when tapped on the bottom. Nothing like homemade bread...I love it! David

I use a basic French bread recipe, 1 1/2 cups water, 4 cups flour, 1 1/2 tsps salt and 2 packets of yeast. The secret is in the baking and the size you make your sticks....and having a breadstick pan. Linda C Here is a link that might be useful: bread stick pan