I'd suggest using low-glycemic agave nectar instead of no-calorie chemical sweeteners. Splenda, and other chemical sweeteners, as well as stevia, don't react like sugar does in breads. Most chemical sweeteners are proteins and therefore don't feed yeast. So Splenda won't perform the same function that a "sugar" does. Sugar does more just sweeten the finished loaf. In bread recipes that call for "sugar" (in the broad sense - to include table sugar, syrups, honeys) it aids in tenderizing the crumb, browning the crust, feeds the yeast, and actually makes the bread heavier. Syrup sweeteners like malt syrup provide all the characteristics of "sugar", but also provide enzymes to break starch (in flour) into sugar for yeast action. Lean dough recipes, like French and Italian breads, don't require sugar in the recipe, but they characteristically stale rapidly because they don't include sugar and fat in the recipes. The reason there is a French Bread cycle on bread machines is that lean doughs don't include sugar in the recipes and it takes longer for the dough to rise, so the French Bread cycle has a longer rising time. The baking temperature is higher on the French Bread cycle because without sugar the crust will not get too dark with a higher heat. Agave nectar is a natural low-glycemic, honey-like sweetener, that doesn't raise blood glucose, but it works like sugar does in breads. Agave nectar aids in fermentation due to its high monosaccharide content. So it can be used to your advantage in bread making (and baked goods) to help maintain freshness and texture. When used in breads and baked goods, instead of "sugar", agave nectar has the ability to increase the water retention properties of a food, so they stay moist longer, which is a plus for homemade bread which tends to stale quickly. Because of its high content of monosaccharides (over 90%), agave nectar has a high osmotic pressure. This characteristic helps to inhibit the growth of microorganisms. Another good quality that aids in helping to prevent mold growth. Agave nectar contributes to the Malliard browning reaction for a nice brown crust. Different "sugars" give different characteristics in breads. All "sugars" interfere with gluten development. Too much table sugar can destroy gluten (two tablespoons of sugar per cup of flour is the maximum that you can add without major gluten damage). Glucose and corn syrup browns at lower temperatures than many sugars. If you start to read the labels on commercial breads you will notice a number of "sugars" are used in them. Most sugars are hygroscopic and absorb water. Naturally-occurring (not chemical forms of) fructose (which agave nectar and honey are high in) and fruit sugar (which is one of the two sugars that makes up table sugar), is more hygroscopic than most, which is why table sugar is commonly used in enriched breads. Yeast doesn't respond well to the sugar, lactose, in milk, and milk has other attributes it contributes to breads. Both honey and agave nectar aid in keeping the moisture in the crumb if you freeze your breads. -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 used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size.

Shambo, on Amazon's home page--at the very top of the screen next to where it will say 'Shambo's Amazon.com', click on 'Today's Deals'. The first set of 'deals' will be the 'Gold Box Deal of the Day.' Just below the Gold Box Deal will be the Lightning Deals. There will be a bunch of these limited time deals...scroll across to see all the current ones and upcoming ones. They have a time limit on claiming the deal & completing the purchase. I think it's a couple of hours but you'll see that when you click on an item & add it to your cart. Another tip...when you get to the Lightning Deals, look over on the right hand side of the screen--Click on 'Sort by Category' to hone in on your area of interest (vs having to scan thru a bunch of junk you have zero interest in.) Yesterday, there were a bunch of small appliance deals (Zo, Panasonic, Cuisanart, etc.)--not so much today. :-( Anyway, happy hunting.