We're so glad you're close by, Debbie! Because bread machines create and trap steam that remains throughout the entire baking period, it can lead to a spongy texture and makes that crackly crisp, chewy texture just about impossible to achieve. However, you could mix and let your dough have its first rise in the bread machine, then, pull it out to shape, rise, and bake it right in your oven. That's the best way to get a chewier texture and if you prefer more open crumbed breads, you'll want to use a recipe with fairly high hydration such as our Hearth Bread. Happy baking! Annabelle@KAF

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