There SHOULD be a recipe book inside the carton.
PLEASE keep in mind that once you use the "dough" function instead of the fully baked funtion you can make the dough and then put it into a pre-greased (olive oil or what's left from a butter wrapper work just fine) bread pan and bake at about 375 F or so works just fine.
You can also use a cookie sheet and form it into a circular mound and then it finishes like a deli bought circular loaf. For Rye's, German Black, and even round whole wheat's it's a friggin' awesome addition to a Thanksgiving Dinner or other holiday. Use a long, thin bread knife or electric knife for the cutting.
Before bread machines, yeast, both pre-packaged and jars were dirt cheap. Not any more. Experiment with self-rising flour and small amounts of yeast (keep an eye on the expiration dates) for the perfect loaf. EVOO works fine as the oil as well and is heart healthy.
I used to make loaves of rye and it beat store-bought hands down. You can also throw 2T of garlic powder and 2T of oregno into the mix for tasty Italian Style bread (that's Italian in taste only). You can also make French Baguettes (SIC?) but use the greased cookie sheets and on "dough" only. Form length-wise on the cookie sheet and let the top get a tad brown (not much).
Good Luck!
PS-- Home made loaves cannot compete in softness with the store bought one's with hydrogenated oils. Don't expect miracles. For recipes that call for brown sugar it's there more for the "sausage making" process than it is for taste. My email is on my personal data and I respond to AH PM's from those I have not as yet blocked. Don't over-bake either as the water and oil only go so far. Also--dissolve the yeast and water (water about 120F) before adding to the flour and wait until the yeast-water is frothy brown at the top. Add the salt LAST before starting the machine. The GREAT thing about machines are that for a holiday with multiple guests you can have one loaf in the oven and another loaf in the bradmaker (read that 2 same OR different kinds of bread). Either way, the guests look at you like some sort of chef or genius that has two FRESH and warm loaves ready to serve at dinner.
