Measure and add liquid ingredients to the bread pan.

Measure and add dry ingredients except yeast to the bread pan.

Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must never come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

Snap the baking pan into the bread maker and close the lid.

Press "select" button to choose French setting.

Press the "crust color" button to choose light, medium or dark crust (I've use both medium and dark and prefer medium for a golden brown crunchy crust).

Press the "start/stop" button.

Watch the dough as it forms (at 2-3 minute intervals for the first 15 minutes. You want the dough to form a smooth ball).
If the dough is too wet: add a small amount (slowly add one teaspoon at a time) of bread flour.
If the dough is too dry: add a small amount (slowly drip one teaspoon at a time) of water.