Hi, I got my new Zo Virtuoso today. I bought the bigger Zo due to the positive feedback, the dual mixing paddles, the Gluten ability, and I have issues making bread due to arthritis and other chronic pain and fatigue issues. I didn't think the machine was too heavy and it does have recessed handles. So tonight, I made my first loaf, a Raisin Cinnamon and added walnuts too. I used KA Baker's Special dried milk, SAF Gold Instant Yeast- its been in the freezer its whole life, KA All-Purpose Flour. Then I set the Zo to the Quick White setting. I noticed the mixing produced about 10 balls of dough, so added more water. Now that I see the pics of dough, I think I ought to have added more water. So... my loaf did not rise well. It cooked well, but not real big. So I plan on getting a bag of KA Bread Flour. Can I use the Zo's longer regular setting if I use instant yeast? Also I'm into breads with tons of stuff in them cheese and garlic, feta and spinach, nuts and berries, apples and cinnamon goo... Wondering on how to get the best results with these type of recipes? Another question, liquids go on the bottom. Where do eggs get put? How about extracts? Thanks so much! :)

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