<<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.