I just purchased one of these. The manual says
"For best results add all liquid ingredients first. Then, beginning with the salt, add all dry ingredients EXCEPT yeast. ALWAYS ADD YEAST LAST. If your recipe contains slat, add salt with liquid ingredients, keeping it away from the yeast. Salt may interact early with the yeast, redcucing the ability of the bread to riese.
Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast to the indentation. This order of adding ingredients is important, especially when using the Timer, because it keeps the yeast away from the liquid ingredients until it's time ot knead them together. (Liquid ingredients will prematurely activate the yeast.)"
Hope that helps.
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