Welcome "Bread". You can find a whole pile of post s about bread machines by entering that phrase in the Search box on the main page of the site. You should be able to answer many questions by looking over the 7000 (!) postings in that section. If questions still remain, post your own message in the Bread Machine section.  Overall, I would say that this site is predominantly devoted to the agony and ecstacy of "handmade" loaves, (most using heavy duty mixers), but that's not to say that there isn't a ton to learn about the entire breadmaking process. Poke around in the many topics.

Have at it! I hope you will enjoy it.

GSchultz

Thank you GSchultz for your response.

I will look up the on the main page.

Thanks again-maybe hand made is another way to go 

for me.

regards

B.F.

Can make bread by using a mixer, I used a kitchen aid to the mixing and then I used my hands to do the stretch and fold or to shape the dough.  I used to have a bread maker and you can used it to the whole thing or you can used it to mix the dough and then you do the rest.  There is so much information here and people that have been doing all source breads for may years.  Check around and you'll find tons of info.  Good luck and welcome!!

Norman.

but I only use that once in a while and only on the dough setting

what is a Zo?  it is a mixer? 

Norman

For starting out all you need is a bowl and something to measure with.

I'm still a relative newbie at bread making -- I've only been at it for a little over two years and I only make enough for the two of us to eat -- so a couple loaves a week. 

I found the totally easiest way to start was with the Bittman-Leahy no knead bread and worked my way up to more complex methods.  The original recipe is here: http://www.nytimes.com/2006/11/08/dining/081mrex.html

This is the video of Mark Bittman and Jim Leahy making it: http://www.youtube.com/watch?v=13Ah9ES2yTU

We don't care for as dark a crust so I use a lower temperature oven for a shorter period of time.  You'll come up with your own druthers.

Now, my go-to method is using a scale to measure the ingredients in grams and the stretch-and-fold which is only a smidgen more complex than the no-knead.   

I've learned and continue to learn a great deal from the good people here in TFL.  Welcome!

Heidi