Did you check the "Troubleshooting" section of your bread machine manual for an answer? 1. My first choice is to do what I always do - bake your bread in a loaf pan in the oven and only use your bread machine for preparing the dough, but that's now what you're after. 2. Let the bread rest in the pan for 10 minutes after you remove the pan from the bread machine. Once in the cooler air the loaf will shrink a little and that may help it pull away from the pan. 3. I've read where you can wrap a wet kitchen towel (wet with warm/hot water) around the bread pan and allow it to sit for 5-10 minutes, and that's supposed to help the unwilling loaf loosen. 3. Another choice... After your dough has finished kneading, remove it from the bread machine and give it and/or your bread machine a shot of Cooking Spray; then replace the dough in the pan. But not just any cooking spray, get the professional grade product they sell at Sam's Club (red and white can with a red lid). This particular spray is made with 100% canola oil, but in this application it's superior attributes will beat plain old PAM every time. It resists darkening under heat and won't mess up your pan with baked-on residue. An application of cooking oil or melted shortening may also work. Good luck, and be sure to let us know what works best for you.

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

It's really difficult to start up a home business--you have to be properly registered, you have to keep impeccable records, charge and pay the appropriate taxes. And when you decide to do something in the food line? Multiply the red tape by ten. You'd probably better start with the health department. In many jurisdictions, it's not legal to bake/cook food in a home kitchen for sale--if that's true where you live, you'll need to find an approved commercial kitchen to rent--and that's going to cut into your profits. Look, I hate to be a wet blanket, but I've done the home business thing--many years ago, and it didn't involve food. It turned into a nightmare. You have to do every little tiny thing by the book. Perhaps check in with the agency that promotes small businesses in your area. Or what about contacting a restaurant or two, to see if they might be interested in paying you to come to THEIR locations to bake your bread for their use--you might have to do that in the middle of the night, when they aren't preparing meals, but it might be an interesting solution. Pack up some samples of your best wares and visit some of the local independents. Good luck, but please be sure to do all your research before jumping into something that could end up costing you more than you'll make. And hey, if you're good at creating recipes? I'd highly recommend considering recipe contesting. That costs you next to nothing, and can bring in truly big bucks (I've made up to $25,000 for a single recipe, some contests pay even more).

I'm BAAAACK! Thanks so much for your many good ideas and links. And, yes, I'm thinking more of a grainy, nutty, seedy bread with _some_ softness and some bits of seed/nut and dried ginger or bits of tart dried fruit, but not too much. I thought that I'd never escape Verizon Customer Service Con-Fusion Hell. Now, a neighbor is caught up in their Rabbit Hole machine. Pray for her. (I mean, put down your spatulas, get on your knees, and really pray.). She told me she'd lost her Internet and TV; I offered that was because Verizon gave them to me. Now it's her turn to speak with Any-Which-Way call centers -- all with conflicting advice and opinions and no one overseeing things or lending cohesion to the proffered "information." For about a week I could only get Internet access via an old "smart" phone and slow 4G. And the phone working memory space is lean. Then (now, still) my arm is sore. I think I lifted something a tad (x25) too heavy. My biceps deltoid hoopalongacepts muscle-tendon whatchamacallit is crazy painful. Even reaching for a cup of coffee, or reaching around behind me (for remote) is painful. And today is already too hot for me (Iceland and Northern California sound great). Back to bread (finger typing with sore arm, so please excuse errors): Some of you suggestions look really good. With my sore arm muscle, I truly might need to resort to a bread machine or Kitchenaid with dough hook. For the past year, I've been experimenting with my "lazy-busy-sore-hand" pizza dough recipe: I pretty much follow the Bob's Red Mill Artisan flour recipe for pizza dough, but make it a bit wetter. Then I let it rise at cool room temperature or fridge temp inside a thinly coated EVOO poly bag. When it rises to ~ double, I stretch/fold over the dough. After about 24-38 hours, I use it for pizza dough. Someday, I hope to learn Ann-T's recipe and technique. However, I want to try and not consume too many simple carbohydrates (the type that quickly raise one's blood glucose). I am a lover of things like pies, pastries, breads and cakes, but I am no longer 18, so must pay attention to what I eat. In another week or so, I will try either using my Kitchenaid with dough hook or the bread machine (ack) to make some multi-grainy, nutty-seedy bread. I will report back on how it goes (but don't want to bore the many accomplished bakers here). April was cold, snow, rain and wet. Then I had paper work to take care of. I never got much of anything planted, and now it's very hot (for me) in interior New England. My body hates heat and humidity and is _not_ supposed to be in this climate. Cornwall would be better ;-) Our garden rhubarb is ready and is even starting to bolt. Maybe I can find a way to make a few rhubarb dishes that won't send my body's blood sugar into sustained hyperdrive. I've not gotten any our our rhubarb for three years -- always some volcano, flash flood, or "other" to grab my time. Maybe I can freeze some and use some for a smart tart (galette) or bars.