Jim, try making your dough with the dough cycle, then putting it in a greased bowl covered with plastic wrap in the fridge overnight. This will give the dough a long slow rise that develops flavor.Bread tastes SO much better this way. Then punch down your dough, press it out into an oval shape roughly the size of a breadpan, and roll it up, jelly-roll style. Tuck in the ends and put it in the breadpan to bake. Most breads do fine in a 375 degree oven. Start checking for doneness after about 25 minutes. Hope that helps.