It turned out great! But I think I got too excited and sliced it too early and it fell apart. booo! :tom:
WAY TO GO! But that's a tough lesson to learn.
:fyi: When you cut into a loaf that hasn't completely cooled (about one hour), you will destroy the crumb of the loaf, and it will get a doughy or crumbly texture.
I've made so many loaves of bread that I am no longer tempted to cut into it. Set a timer for 1-hour if you need a little control devise. Or go outside and do something to take your mind off the fresh-baked bread.
For a newbie, I'd suggest the book Bread Machines for Dummies
by Glenna Vance and Tom Lacalamita. GREAT beginner information and instruction, and I've never had a failed recipe out of this book. It's my favorite book out of the 15 (or so) bread machine cookbooks I have. Check your local library for bread machine cookbooks.