I had a breadman for years and using a good basic white bread recipe I consistently got a good crusty golden loaf that crunched when you bit into a slice. Now I have a Zo, and although the bread tastes good and  rises well the crust is soft and very pale and when I shake it out of the pan onto a rack the indentations of the rack remain in the crust - it's that soft!  Here is what I have done: I have turned off the pre-heat feature, I have tried the dark crust setting and tried different recipes - even the basic King arthur machine recipe was pale - , but no golden crust. I had to adapt my standard recipe for the size of the pan as the med size was too small and the large too big. For 20 oz of flour and no dried milk - using water, what would be the ideal amounts of the other ingredients to get this otherwise great machine to crisp up the loaf? Or do I use the programmable settings to adjust the bakingtime? But why should I have to do this? Shouldn't a basic setting bake the bread to a golden crust?