Okay I have made the jalapeno cheese bread (v scrummy despite it being on my not to make for a long long time list along with corn chowder post stomach flu menu.)
The bread was great just remember to adjust peppers to taste. I used a mix of jack and strong cheddar.
I have also made banana bread and a whole grain/nut one and am now using it to make a Peasant Loaf. My next mission is to make a baquette...dough setting then bake in oven. Then maybe a sourdough or bigo starter one.
Need a baking stone first though.
Anyone still using theirs or has it been relgated to the land of never used kitchen equipment? I love mine...though the bread goes off fast, but that's because it's real bread.
I highly recommend The Bread Bible and The Bread Lover's Bread Machine books by Beth Hensperger....she won a James Bread Award--she's good.