I think I just ran a loaf of white bread to burn off the oils. Toss the bread and start using it!

I have a Zojirushi and it does everything according to a pre-set timer - which was magically determined after lots of testing, I'm sure. On the Zo you can override these pre-set selections and create your own. When you select a particular course, it's because of the bread type and/or yeast type used (active dry yeast or one of the fast-rising yeast products - SAF-Instant, Bread Machine Yeast, Rapid-Rise, or Quick-Rise). Bake time is also according to a timer. I bake in the oven according to the internal temperature of the loaf, not a timer. Bread is done at certain temperatures, and different temperatures for different types of breads. Bread machines are nortorious for over- and under-baking bread. Next time you bake in yours, take the loaf temperature with an instant read thermometer when it's done; and if it's over 200F for a basic loaf of bread, it's over-baked. Internal temperatures of 205°-210°F are best for free-form Artisan breads baked in really hot ovens, not sandwich bread. I like some breads best when they are baked to 195°F. You can also be deceived to the doneness of the bread because of the crust color. Bread is done to internal temperature, not crust color. Most machines will also let your choose your crust color (light, medium, dark). On a Zojirushi-V20: BASIC - This setting is for baking a basic bread using ACTIVE DRY YEAST and this course takes 3:30. BASIC WHEAT - This setting is for whole grain bread using active dry yeast and this course takes 3:40. QUICK - This setting is used for quickly baking a basic bread and you MUST use a FAST-RISING YEAST. This course takes 1:58. It only requires a short rising time because a fast-rising yeast product is used. (I also have a QUICK WHEAT setting.) Personally, I only let the bread machine do the grunt work of the mixing and kneading. I never leave the rise to a machine set on a timer. Dough rises according to the ambient air temperature, the humidity, and the strength of the yeast - NOT a timer. I can develop more flavor by a long, slow, cool rise outside the bread machine. I always remove the dough when the kneading is over and watch the rise in a dough-rising bucket myself. Because I use 100% freshly-milled wholegrain flour, it doesn't have the extensibility to go to "double", or over. If I used "double" as my standard, that is actually over-proofing the dough. Todays unbleached and bleached flours are no longer bromated and they don't have the extensibility they did when flour was bromated and "double" was the rising standard. If you allow dough to over-proof during bulk fermentation, you won't have the "umph" it needs for the oven-spring. I also like to use more methods of bread-making than direct (straight) dough (which is what the bread machine is designed to do). I also use the bread machine for a sponge method and sourdough method, and the pre-set times don't work for those methods, but the bread machine is EXCELLENT for kneading. Better than a stand mixer (which tends to aerate dough) or by hand. This is why the King Arthur Test Kitchens use the Zojirushi for making bread dough - instead of stand mixers or by hand. Sourdough takes much longer to rise than the pre-set times on a bread machine. I leave a sponge set for anywhere between 2-1/2 hours to 12-hours. These long methods develop a lot of flavor you can't get when using a Quick Cycle and get a loaf of bread, start-to-finish, in 1 or 2 hours (some machines in 45-minutes). I also follow other bread-making science that isn't part of a bread machine-style recipe. Such as when you add fat will determine the crumb of a loaf and can affect the rise of the loaf. Add fat early and it will have a shortening effect on the gluten and you'll get a close, almost cake-like crumb. Add fat late in the kneading and you'll get an open crumb and a higher rise. When salt is added early, it takes longer for the gluten to develop. Add the salt later and the gluten will develop quicker and better, but these facts fly-in-the-face of the convenience of dump-and run. I add both fat and salt according to what type of bread I'm making, not according to the loading instructions of the operating manual. -Grainlady

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

I've found that the sooner you put them in, the more they get beaten by the paddle (obviously) so i'll break them up more. How fine/coarse do you want the chunks? That should help determine when to put them in. You could also put some in at first and save some to have bigger pieces mixed in.