Instructions: I have been experimenting with machines for a few years now and have some ideas that improve the flavor and texture of the bread.

1. use filtered, bottled or preboiled (morning teapot leftover is great) water. It seems that the chlorine in some water supplies makes the yeast unhappy.

2. add 1 tsp of vinegar (I use apple cider) to the water.

3. let the water, yeast (I use smaller amounts than most recipies: usually 1 tsp total), vinegar, and one cup of the flour mixed together, ferment for 1/2 to 6 hours before mixing in rest of ingredients. Whole wheat, rye or a mixture of these works great.

4. weigh the flour in a cheap food scale rather than measure: 1c = 4oz

5. Let the bread sit in the pan for 30 to 60 minutes after the baking cycle is through. Then let the bread dry on a rack. The crust will be thick, crisp and chewy.

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