> A while back
> I had a short power interruption and had to finish the bread in the oven.
> It turned out much better than normal - much more moist. I had baked the
> bread at 345 F for 35 minutes. The machine normally bakes for about an
> hour. Suppose the improvement in the bread is due to the shorter hotter
> bake time. Since that time I've been using the machine's dough cycle and
> baking the bread in the oven.
>
I discovered the same thing. I have given up my bread machine totally and
now mix the dough with a dough hook in the mixer, let it rise in a
styrofoam cooler with a light bulb then bake in a conventional oven. Much
better bread, much less noise and time.
deb*