Hot Cross Buns and Greek Easter Bread come to mind, and Greek Easter Bread is a basic enriched Danish dough with anise flavoring or aniseed, and formed in a braid in a circle. #1. Find out how much the flour capacity is for your bread machine before using a non-bread machine recipe. For instance, my Zojirushi bread machines (V-20 and X-20) have a 5-cup capacity if I'm going to bake in it. The old Zojirushi S-15 had a 4-cup capacity. If I'm only use it to mix/knead the dough, I can use a larger amount of flour for a recipe - BUT - I take the dough out of the bread machine as soon as kneading is complete and proof it in a dough-rising bucket - NOT the bread machine. 2. As chas045 pointed out, check your dough. Check the condition of the dough during the first 5 minutes of kneading and adjust it for hydration at that time by adding more flour or adding more liquid - whatever is necessary - if the dough doesn't form a soft tacky ball. The amount of flour necessary for any bread recipe is just a good (or bad) guess. If the recipe called for high-gluten bread flour, and you used all-purpose flour, it would take more all-purpose flour (or less liquid) because of the lower gluten (protein) content in all-purpose flour. Gluten soaks hydration like a sponge, so you have to adjust to those differences if you switch from one flour type to another. 3. Do a search on-line for a bread machine recipe for "Easter bread" and try to locate one that is similar to what you are wanting to make and one that will work in your bread machine. Have a blessed Easter! -Grainlady

When it comes to bread recipes (machine or manual), the flour measurements are just a good guess (and sometimes they're not even "good"). Gluten amounts in flour will vary from bag to bag and brand to brand; and gluten is a main determinate for proper hydration. If your flour is stored in the bag in a humid kitchen, then there will be more moisture in the flour than someone who stores flour in an air-tight container in the dry environment of the freezer/refrigerator - as a secondary source for some hydration. If you change the type of flour called for in the recipe - from all-purpose to high-gluten bread flour (or vise versa) - or you substitute part of the high-gluten flour for a low-gluten flour (rye, spelt, kamut, barley, oat, etc.) - you'll also need to alter the hydration. As others shared, you MUST check and adjust the hydration as needed. Start checking it about 5 minutes into the mixing/kneading. You want the dough to be formed into a soft, sticky ball. A solid ball is going to be too dry. When you touch the dough ball with your finger, a tiny bit should stick to your finger. A dry or stiff dough ball will result in dry bread just like making bread by hand. You can also switch from sugar to honey and you may find you have a crumb that is more moist. I'm another who never bakes in the Zo - it's just my main tool for mixing and kneading. I won't even let the dough rise in the machine - I'd rather control that in a dough rising bucket. Sometimes I want a long slow cool rise, which you can never get in a bread machine. I use freshly-milled flour, so allowing a timed rise in the bread machine tends to over-proof the dough. Freshly-milled flour doesn't have the extensibility commercial white flour has. Bread machines were designed to use commercial flour in them, and I never use commercial flour. I also bake breads to temperature - checked with an instant read thermometer. -Grainlady

I don't have a recipe for you, but the key to getting lots of holes in your bread, like a ciabatta, is to keep the dough VERY wet and sticky... Not quite like a batter, but also not something you could easily "knead" (if you were doing it by hand, which I know you're not) because it would be so sticky... Emily

Have you searched for celiac + "bread machine". A number of newsgroups are discussing the same problem. Some excerpts: . Instead of three eggs, try using one egg plus two egg whites; . for more leavening, add 1 to 3 teaspoons Egg Replacer; . for a rounded loaf, a springy texture and success every time, add 1 teaspoon unflavored gelatin to the dry ingredients before dumping them into your mixer or bread machine. From: Larson Sharon (zzlarson@ACC.WUACC.EDU) Subject: BREAD MACHINE RECIPE Makes 1 medium loaf 3 large eggs 1 teaspoon cider vinegar 1/4 cup olive oil (or canola) 1 1/2 cups water 2 cups white rice flour 1/2 cup potato starch 1/2 cup tapioca flour 1/3 cup cornstarch 1 Tablespoon xanthan gum 3 Tablespoons sugar 1 1/2 teaspoons salt 1 Tablespoon egg replacer (optional--I didn't) 2/3 cup dry milk 2 1/4 teaspoons active dry yeast Combine eggs, vinegar, oil and water; pour carefully into baking pan of electric breadmaker. In mixing bowl, combine rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, sugar, salt, optional egg replacer, dry milk and yeast; mix well. Add dry ingredients to baking pan. Carefully seat pan in breadmaker. Select normal/white cycle; start machine. (For machines with "bake only" cycle--such as Red Star which is what I use--select "dough" cycle for mixing, then stop, then "bake only" to finish bread.) After mixing begins, help scrape any unmixed ingredients into the dough with a rubber spatula. Stay at edges and top of batter so as not to interfere with the paddle. When bake cycle is complete, remove pan from machine. Invert pan and shake gently to remove bread. Cool upright on rack before slicing. *Note: Use potato starch--not potato flour. All ingredients except yeast, which may be cold, should be at room temperature. Humidity and other factors can affect dough consistency, which should be stiffer than cake batter but not as stiff as cookie dough. If dough appears too dry, add liquid, one tablespoon at a time, to achieve consistency that allows machine to mix by itself. I personally have not had to adjust the recipe--midwest, Kansas/Missouri area. (This recipe was adapted from a recipe of Red Star Yeast & Products.)