Use sweet bread cycle for breads with a lot of sugar, fats and eggs. Only add the amount of dried fruit specified as dried fruit does add some sugar to the dough. Fats condition the dough and keep breads fresher longer. Butter tends to cause a crisper crust, margarine a little tougher and solid vegetable shortening a little softer. When used in small amounts none of the above will cause a noticeable change in flavor.
Milk produces a softer smoother bread texture and a darker crust than water does.
Dry powdered milk or buttermilk is an excellent choice to add to breads. If you add 2 tablespoons directly to the dry ingredients you need not necessarily alter the wet ingredients. Flour is dryer at higher altitudes and therefore will absorb more liquid. You'll need less flour in the recipe. Dough also tend to rise faster at higher elevations.