Hi Donna, because a bread machine typically adds heat to the bread production process in addition to the friction caused by mixing and kneading, the DDT formula is difficult to apply, and I'm also not sure how your environmental temperatures impact the dough temperature inside your machine. Given how warm your environment is, I would recommend working with cooler water, and turning off the preheat cycle, if your machine allows you to do so. If you have an instant read thermometer you may want to check the temperature of your dough while it rises in the machine and see if it's staying in the recommended range. If you find the machine is adding too much additional heat, even when you turn off the preheat cycle and use cooler ingredients, then using the bread machine for mixing and kneading, and then continuing the process by hand, may be your best bet. 

Barb

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