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

Linda, If you want to convert a bread machine recipe to a made by hand recipe, try this: in a bowl - put in the water or other liquid called for add in the yeast, whisk to dissolve, let sit 5-10 minutes to "proof" the yeast and made sure it is viable add any sugar, honey, maple syrup or other sweetener called for in the recipe, stir well add half of the flour called for in recipe, add salt and mix well, stirring with a strong spoon or heavy duty whisk also add in any dry herbs or spices now add in any butter, oil, or other fat called for - if melted butter, make sure it is only just warm, not hot - add in any egg(s) listed in recipe add in rest of flour and any other ingredients, chopped herbs, nuts, dried fruits, cheese, etc. stir well with spoon or mix with your hands until dough is a rather shaggy mass turn out dough onto a clean, floured flat surface and knead for 8-10 minutes adding only small sprinkles of flour if the dough sticks to your hands and the kneading surface [if you forgot those nuts, cheese, or raisins, you can knead them in now] when dough has been kneaded sufficiently it will come together into a nice firm ball (rather than a shaggy mass) and spring back when poked with a finger grease or oil a large bowl (or use the one you mixed in), put dough in, turn it around in the oil to grease the top of the dough and turn it oiled side up in the bowl; cover with a bowl cover (shower cap type), plastic wrap, or wax paper, then cover with a clean kitchen "tea" towel (dampened with hot water if you are making whole wheat bread) and set the dough to rise until doubled in bulk turn out dough, knead 2 minutes, divide into portions according to recipe or not - form loaves and put in greased loaf pans or not - cover again with wrap, and let rise until doubled in bulk preheat oven, bake bread until done, let cool at least a few minutes before cutting - and enjoy!

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).