People are often disappointed with the results they get when using their bread machine and eventually stop using it. This is a real shame as there's nothing better than wholesome, home baked bread, and a bread maker should make home baking fun and easy. So, if you're having some teething troubles with your machine, don't give up. Here are some tips that will, hopefully, help you along.

The best tip on using a bread machine is before you ever use it. Always take a few moments to carefully read the instruction manual that accompanies the machine. Pay special attention to the care and maintenance section. Invariably, there is a 'breaking in' cycle that gets the machine ready for use. This is usually done by running a cycle without any dough. Never avoid this step.

A minor peeve is removing the mixing paddle after the bread has baked. Many complain that the paddle is 'baked in' and removing it is a real hassle. You can make this easier by first spreading some margarine on the paddle; you can also use olive oil. Never try to remove the paddle using a knife or other metal object as this will scratch the non-stick coating of the pan.

Some manufacturers state in the instruction manual that the paddle and pan can be put in a dishwasher. Never do this. Instead, put warm soapy water on the inside of the pan; do not submerge the whole of the pan in water. Leave the pan to soak for fifteen minutes and then empty water and gently wipe down with a dish cloth.

Many complain that the loaf sinks in the middle, even though they've meticulously followed the manufacturer's recipe. Firstly, baking bread is as much as an art as it is science. Altitude, air temperature, humidity and freshness of ingredients can vary. You may need to experiment and change the recipe slightly. A sagging loaf is usually the result of there being too much water in the mixture. Try reducing the amount. When altering the ingredients, take measurements and write them down so you don't forget and can repeat the recipe again. If this problem continues it may be because of the yeast - see below.

The crust can sometimes seem too hard or thick. This is usually because the mixture is too dry. Adding a little more water to the mix can fix this problem. You can also use milk instead of water; or use the sandwich cycle - if your machine has one.

If the top of the loaf is not browning evenly all over, try placing a piece of aluminum - shiny side down - on top of the loaf prior to baking.

If your loaves are rising too much, but you're using the recommended amount of yeast, try adding a little more salt. Slat, inhibits the growth of yeast, too little and the yeast multiplies too much, too fast, causing the loaf to over rise, collapse and/or have a coarse uneven texture.

Sugar works the opposite to salt; it feeds the yeast. Brown sugar can replace white granulated - just replace it with the same quantity. Honey can also be used as a sugar replacement but be sure to reduce the amount of liquid by the same amount of honey used.

Always place the ingredients in the pan in the order recommended by the manufac¬turer. Never let the yeast touch the liquids - you should be more vigilant this does not happen when using the delayed timer cycle.

The above are just some basic bread machine tips. They are the most important ones to follow in order to ensure you get a perfect loaf every time.