re: #238 calochortus

Like Kirkspencer, I use a mixer rather than a bread machine, but his advice is sound. Pick a recipe and just try it. Chances are good the bread will be edible but imperfect. Play with it.
Basically you need flour, water, a bit of salt, and yeast. Subbing in some milk for the water gives a softer ‘crumb’ (good for sandwiches-not for a nice chewy baguette.)
Different flours and additives (herbs, cheese, etc.) give different flavors, but may make the bread rise less well just because the more stuff in there that isn’t gluten-y and forming pockets for air, the less rise to the loaf.

Go for it!

It’s amazing to me just how good 4 ingredients, none of which are that appealing by themselves (except maybe water), combine to make such a delightful product.

One thing… DON’T forget the salt. I made a big batch not long ago, and the moment I tasted it I knew I had forgotten the salt. Ended up feeding it to the ducks in the pond at the park.

RBS