When putting ingredients into the bread machine pan, do not allow fats to come in contact with yeast because fats may keep the yeast from rehydrating. Also, do not use reduced-fat margarines or spreads when making the bread recipes in this website. Sugar and other sweeteners provide food for yeast, add height and flavour to the bread and give crust a golden colour. Sweeteners vary in intensity and browning power, so substituting one type of sweetener for another may affect how a loaf turns out. Salt controls yeast action, strengthens the gluten structure of the dough and adds flavour.
Eggs add colour, richness and leavening.
Always use large eggs when making the recipes in this website. So measure carefully. Though your manufacturer may have provided measuring tools with your bread machine, do not use them for the recipes found in this website. They may not hold the same amount as standard household measures. When measuring dry ingredients, use standard measuring cups designed for dry ingredients.