Hi Steve. I think bread machines are soooo much fun.

Steve, as far as time --- rely on your instruction books. The time it takes from start to finish will depend upon the recipes you use.

Using a bread machine DOES take time. The machine is mixing the ingredients, letting them raise appropriately, punching them down, etc. and then baking. Your instruction books and cook books are great guides and you can usually trust their timing information.

Here are a few more tips.

Bring all ingredients to room temperature before starting unless specified otherwise in recipe.

Add the ingredients in order that they are listed in the recipe.

Use the exact measurements to start. Too much of this or too little of that can ruin your efforts.

Make sure your yeast is fresh. Yeast gets old. It is a good idea to test your yeast before using it in your recipe. To test yeast, add a teaspoon of sugar and a teaspoon of yeast to a cup of warm water and stir. In about five to ten minutes it should foam to the surface. If there is no activity after about fifteen minutes, do not waste your other ingredients in a mixture until you have some fresh and lively yeast available.

Bread may also not rise if the yeast was dissolved in too-hot or too-cold water. (If the water is too cold, the yeast will not grow. Water that is too hot will kill the yeast. Keep yeast water temperature between 110 and 115 degrees F. )

Salt not only enhances the flavor of bread, but is important as a growth control for the yeast. Direct contact with salt will kill yeast, but when the salt is mixed in with the dry ingredients it keeps the yeast from a reproducing frenzy.

Have fun with your new bread machine!!!!