<<Disclaimer: Verify this information before applying it to your situation.>>

Hi all. I received many helpful and encouraging ideas and responses.
I'd like to share some with you so that anyone else frustrated with the
machine (I;ve always made things by hand - food and clothing) may
benefit.

====================
Instead of putting the ingredients in the machine pan as per the
directions either wet or dry first- mix them  seperately  one bowl wet-
the other dry- then hand stir them together until pretty well blended
(by hand-not mixer) about 10-15 stirs then put this mixture into the machine.

the most successful loaves I have made were a result of this little
trick.

Also- make sure you are using fresh yeast (check the freshness date on
the jar or packet)-that will make a big difference too.

=====================
The way to not have the imprint of the blade in the finished loaf is to
do the following:  When the kneading cycle stops (check manual or time it
yourself) wet one hand with cold water and push all the dough to one side
and remove the blade.  Wet your hand again and smooth dough into baking
container.  Allow the dough to rise and then go into a baking cycle.  When
finished the blade imprint won't be there as it has been removed prior
to baking.

=======================
after I have put the ingredient in (first the yeast, then the dry, and then
the wet ingredients) is mixed up the batter when the blade is doing that and
then taken the blade out later - or to avoid that mess, just take the blade
out before beginning, and mixing the ingredients by hand.  I also have put a
sheet of foil on top of the ingrediants after I have mixed them, when I had
problems with the loaf not cooking all the wayu though, and I have reduced
the amount of water I have used a tad.

========================
If you are using
yeast, you might try using a little bit more to help it rise more. Also,
use a little ( a couple of teaspoons ) more sugar or other sweetner (apple
juice) etc., to help it rise.

=========================
I always mix the yeast in
with the dry ingredients thoroughly and put that in first; then pour the
wet ingredients (at room temperature) on top of that.  Some loaves have
been better than others, but all were edible.


The rest of the responses had to do with currency differences between
the US and Europe. I don't think that would help most of you. Anyone
who would like me to recap those responses, please e-mail me to that
effect.

Thanks again to all who responded. I will, of course, try and try
again. With all the kudos this machine got, I KNOW I can make it work
for me.

Sharon Marcus