<<Disclaimer: Verify this information before applying it to your situation.>> A while back on the list someone mentioned that they had programmed their Zojirushi bread machine to make a loaf in less than 2 hours because they bypassed the second rising. I read the instructions with my Zojirushi and felt that I would be experimenting to get a good loaf with the possibility of many failures before succeeding. Can anyone with a Zojirushi give me info on the settings that you used to get a good loaf in less time? I started a loaf of bread at 9:00 on Saturday night and had to stay up until 12:40 in the morning to get it out. Also a question on GF bread in general. Have you found that the bread gets soggy if you let it cool in the machine? I take mine out immediately after cooking because water seems to accumulate inside the loaf pan and I end up with soggy bread if I don't remove it. My wife makes wheat bread without this problem. Many thanks in advance, Bob Miller Lake Mary, Fl.