Just because there are 40 years of master baking, doesn't mean you can run a bread machine.
I followed the instructions, but varied the ingredients a bit. Someone said that theirs didn't rise because there was no sugar to feed the yeast, so I added 1T of sugar, substituted butter for the lard, and followed the rest. What I got was a lumpy mass of something that resembled bread, but was tough and salty, even with the added sugar! I couldn't taste the cinnamon at all.
I'm trying it again, following the suggestion of cutting the salt in half, and using 1T of honey instead of sugar, and putting the yeast on top of the other ingredients. Toward the end of the kneading cycle I noticed it was several balls of yucky and not all of the flour was incorporated, so I added more water, approx. 1/3C. After adding the water, it looks like a ball of dough, so here's to hoping it rises and survives the punch down. If it tastes good, I'll be making it again, otherwise, I'm looking for a different recipe.
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Just because there are 40 years of master baking, doesn't mean you can run a bread machine....