Thanks, Dee. I don't have a manual for mine, so I have been sort of
going by what I saw on some recipe site. The lady who gave it to me also
said that she puts stuff in reverse order also. At the time I thought
"what difference can that make? Well, maybe a lot lol. I will try
that, thanks.

Dee Randall wrote:
This is such a small thing -- but I will mention it anyway. You list the
ingredients in the order suggested by your instructions to be added as:
bread machine yeast,

bread flour, sugar, salt, olive oil, water.


I have been baking in a bread maker for as many years as they have had bread
makers (just recently put mine up on the shelf), but I have ALWAYS added the
ingredients in EXACTLY the reverse order that you have listed. I can recite
them by heart.

Water, olive oil, salt, (sugar,) bread flour, yeast!

This is how the order seems to me:
The wet ingredients are added first so as to mix them together well, & the
sugar gets a chance to melt into the water; If you add the wet ingredients
last, the wet ingredients sort of sit on top of the flour and don't want to
absorb into the flour; the flour goes twirling around on the flapper for too
long before the water gets into the flour.
After adding next-to-last the flour, I dig a tiny well in the flour and
place my yeast in it. I think of it this way: my yeast is last to hit the
water/moisture and it doesn't get confused by the temperature of the water.

Just a thought.
Dee