I'll suggest a bread machine cookbook - BREAD MACHINES FOR DUMMIES - by Glenna Vance and Tom Lacalamita. This is the book I give the students in my bread machine classes. I've never had a failed recipe from this book. It's full of all kinds of great information for a bread machine newbie, as well as great recipes.

I use my Zo for mixing dough only, and bake the breads outside of the bread machine. That way I can make more than one thing from a 2 pound or larger amount of dough.

From the book:

BUTTERMILK FARM BREAD

Instructions for 1-1/2# loaf with changes for 2# in (--).

3/4 c. (1 c.) buttermilk
1/4 c. (1/3 c. + 1 T.) water
2 T. (3 T.) oil or butter
1 t. (1-1/2 t.) salt
2 T. (3 T.) sugar
2/3 c. (1 c.) semolina flour
2-1/3 c. (3 c.) bread flour
2-1/4 t. (1 T.) yeast

1. Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed.

2. Select Normal or Basic setting and a light to medium crust color and press START.

3. Open the lid after the machine has kneaded the dough for about five minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, tyou need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you are satisfied that a soft, sticky ball has formed.

4. After the machine has completed the baking cycle, remove the pan from the machine for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.

Cooking tip: If you don't have buttermilk on hand, you may use 1 T. of lemon juice or vinegar to 1 cup of milk as a substitution.

(Grainlady note: I also use whole wheat flour in this recipe and add 3 T. flaxmeal to the recipe. At the "add-in" beep I add 1/3 c. (1/2 c.) multi-grain cereal blend (5-grain, 7-grain, 11-grain, etc. - looks like chopped whole grain).

You'll also find some good recipes at the Kansas Wheat Commission link below.

-Grainlady

Here is a link that might be useful: KWC - Bread Machine Recipes

My favorite bread book is Whole Grain Breads by Machine or Hand, by Beatrice Ojakangas.
I'll find some to copy later, but my favorites are her 10 grain whole wheat, Anadama and Whole wheat brioche. So good.

I also use my machine to make challah dough (1/2 whole wheat). I can give you that one too if you'd like!

AM

Jo - this is my cinnamon roll recipe for the bread machine:

PATÂS CINNAMON ROLLS FOR ABM

Dough:
1 cup milk
1/2 cup butter, melted
1/4 cup sugar
2 eggs
3/4 tsp. salt
4 cups all-purpose flour
2-1/2 tsp. active dry yeast

Filling:
1/2 cup butter, softened
1-1/2 tsp. ground cinnamon
1/2 cup light brown sugar, packed

Glaze:
Confectioners sugar
Half-and-half
Vanilla

Place all ingredients in your bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up and slice. Place slices on a greased cookie sheet (or use Silpat). Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about 18  20 minutes. Make a glaze of confectioners sugar, half-and-half, and vanilla. Ice rolls while still warm. Enjoy!

What the heck - while I'm sharing, I'll give you a couple more:

PATÂS ORANGE PECAN ROLLS FOR ABM

Dough:
1 cup milk
1/2 cup butter, melted
1/4 cup sugar
2 eggs
3/4 tsp. salt
4 cups all-purpose flour
2-1/2 tsp. active dry yeast

Filling:
1 cup cream cheese (two 8 oz. pkgs.), softened
1/2 cup orange marmalade
1 Tblsp. finely grated orange zest
1-1/2 Tblsp. sugar
1 cup chopped pecans

Glaze:
Confectioners sugar
Half-and-half
Vanilla

Place all ingredients in your bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread filling over dough. Roll dough up and slice. Place slices on a greased cookie sheet (or use Silpat). Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about 18 to 20 minutes. Make a glaze of confectioners sugar, half-and-half, and vanilla. Ice rolls while still warm. Enjoy!

PATÂS PECAN STICKY BUNS FOR ABM

Dough:
1 cup milk
1/2 cup butter, melted
1/4 cup sugar
2 eggs
3/4 tsp. salt
4 cups all-purpose flour
2-1/2 tsp. active dry yeast

Filling:
1/2 cup butter, softened
1-1/2 tsp. ground cinnamon
1/2 cup light brown sugar, packed

Topping:
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup light corn syrup
Chopped pecans

Heat butter, brown sugar and corn syrup, stirring until sugar is dissolved. Pour into greased pan. Sprinkle pan with pecans.

Place all ingredients in bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up.

Prepare Topping and place in greased pan. Sliced rolls and place over topping in pan. Allow to rise 30 minutes in a warm place. Bake in a preheated 350° F. oven for about 18  20 minutes. After removing from oven, allow to sit for approximately five minutes in pan. Invert pan over large cookie sheet that is lined with either Silpat or parchment paper. Leave pan on top of rolls for a few minutes to allow all pecans to drip onto rolls. Remove pan and enjoy!

I bought a mini-Zo machine about a year ago and was underwhelmed with the breads I made from the recipes in the manual.

I baked the bread in the machine and intended to try baking it in my oven to compare results. My smaller machine can mix dough for larger loaves, but only bakes a 1 pound loaf.

The above recipes look great - gives me incentive to pull the machine out and give it another go. Thanks for the post, Jo!

Good place to post my version of Onion-Dill bread that was recently discussed. I made two of these last week and I gotta tell you my kids were crying when both loaves were gone. I have to share that some dried up pieces were also delish and totally have crouton possibilities. If they make it that far.

This is a modified recipe from 'Bread Machine Magic' by Linda Rehberg/Louis Conway. Why modified - because I just wanted more cottage cheese. Original recipe called for 2/3 cup.

Also, the recipe called for dill weed but I used dill seed exclusively. Too bad we pulled up our dill-head heavy plants the week before, waaaah. Oh well Penzeys run no loss. Oh and I used fresh red onion too, not dried. From our garden as well. Next year I'm thinking of having hubby grow wheat instead of corn, we just can't seem to get the timing of that one down, we pick it too late. Enough starch to iron an army of shirts. I digress.

Jessica's Onion Dill Bread

Into the bread machine dump:

2/3 to 1/2 cup milk, watch your machine as the cottage cheese wetness will vary.
1 egg
1 cup cottage cheese
1.5 tsp salt
1.5 Tbsp butter
3 Tbsp sugar
1 Tbsp dill seed
1 Tbsp dried parsely (may be able to omit?)
1/4 cup fresh chopped red onion
3 cups bread flour
2 tsp yeast

This recipe calls for 'Light crust' setting.

Try to allow to cool before slicing.

thank you everyone for these recipes and suggestions. I am saving them all to try.
Jo