I think that I'd have been better off to make the bread the regular old fashioned way instead of using the bread maker, but was trying to save time. The flavor is ok - a bit sweet - and the texture, aside from being a bit holey, is moist and rather dense. It made a nice egg sandwich yesterday for lunch, and will be fine until the next time.
I want to find a bread recipe that create a loaf that is crisp and crusty on the outside and light on the inside - like a good baguette or French bread. One that can be used to swab up the olive oil & parmano cheese!
...and don't even get me started on rice pasta!!!! THAT will be the subject of another post!