<<Disclaimer: Verify this information before applying it to your situation.>>
 
I have the 6750 Regal and I *love* it. It was inexpensive, I'm not a cook or
baker, and the bread is *so much* better than anything I've bought. You have
to mix the dry ingredients first (including the yeast), then the wet, then
put them in the bread machine, set it to "dough," and scrape the sides
slightly once after a few minutes. At the end of the dough cycle, set it to
bake and an hour later it's done. Breadmakers save you the work of kneading,
they create the right temperature and timing for rising, and bake at just
the right temperature for the right amount of time. Every loaf I've made
except one has turned out well. If I were doing it all by hand, I wouldn't
have had this kind of success, and it really is pretty easy. The only work
is measuring the ingredients. Worth every cent. I'd also recommend Bette
Hagman's recipies over any others. The loaf that failed wasn't from her book.
 
At 01:46 PM 1/25/97 -0600, you wrote:
 
>I called
>Regal today about which models are approved for GF bread. They said models
>6750 and 6751 are approved, both are for 1-1.5 lb loafs.  In the