1. If you are new to this recipe, please try the 2LB or 1LB loaf variant first, as they are more error-proof than the 1.5LB for first time users. The 2LB and 1LB variants are also recommended for the Delay Timer.

2. This recipe was carefully developed and tested at the normal room temperature 68°F - 77°F (20°C - 25°C) using Instant Dry Yeast, NOT Active Dry Yeast or Dry Yeast. Yeast is the only wildcard for a successful loaf.

3. For the FRENCH BREAD recipes, if the loaf does not rise high enough, try increasing the yeast by 1/4 teaspoon. However, adding more yeast than needed will easily cause a Frenich Bread loaf to deflate and hence become denser. Please ensure that both the flour and the yeast are fresh, of high quality, and properly stored.

4. It's recommended to measure yeast by teaspoons; measure flour by weight (grams) instead of by cups. If measure flour by cups, please observe these F IVE precautions: (a) Use US Standard measuring cup or the provided cup (b) Don't use cup to scoop flour (c) Don't fill cup from flour sack (d) Use a big spoon to flour well, scoop flour, then loosely fill the cup (e) Level off flour at the cup top using a dinner knife.

5. Always use oven mittens when removing the bread pan from the machine or removing the loaf from the pan. Please take out the bread pan right after the baking is done, and then wait for 1 -2 minutes or 4-5 minutes to remove the loaf from the pan. If the kneading paddle comes off with the loaf, remove it using the provided paddle removal tool. Let the loaf cool down completely before slicing it and then store the slices in a sealed food storage bag to soften the crust.

6. Bread is very sensitive to environment (temperature, humidity, altitude, etc.) and ingredients (especially the yeast). If you encounter any problems, please contact KitchenArm customer service. Rest assured, you WILL soon get the perfect loaf.