6.I have found that when you are either making dough, or placing the ingredients in the machine to make bread at that time, you can add either the liquids first or the dry ingredients first. When programming ahead make sure to place any dried fruits away from contact with wet ingredients as they will absorb those liquids and throw off the recipe. Extra kneads and extra rise times all contribute to the depth of flavor, character of the crumb and general personality of a loaf of bread. One of the reasons I dislike rapid rise yeast and rapid cycles on the bread machines is that the dough really requires the entire life span of the yeast to become the amazing miracle that is bread. Then bake it in the oven.
Sweet dough s with lots of butter and eggs also respond well to a second long rise in a cool place.
I remove my brioche from the machine after the dough cycle is complete. I place it in a large freezer strength zip lock bag and refrigerate it overnight. If you can't program your machine this way you can place the dough in a bread pan after you remove it from the machine, give it a long, refrigerated rise, and then bake it in the oven. This works good just uses the same amount as you use yeast 1 c Lecithin granules 1 tbs. Vitamin C powder 1 tbs.