i'm guessing the previous poster is using 3 1/2 to 4 c of all purpose flour for that amount of liquid. You could probably use up to 1/2 ww flour.
I make all our bread, and i use it for 1-2 times a week (usually do a large batch in the mixer 1x/wk) but usually don't bake in it- i don't like its crust too much, but it makes kneading a rising a cinch.
I like to do my pizza/calzone/breadstick dough in it
11 oz water
2 TB olive oil
2 scant tsp salt
4 cup flour- i will tend to use 1 c ap to 3 c ww or 1/2 and 1/2
2 scant tsp yeast
use dough setting and at end, punch down and stick in fridge or shape as needed. if you cool it, it keeps it shape more easily. Top/fill. let rise 5-10 mins or just pop into the oven. Bake 15- 25 mins at 400- this depends on the thickness. I tend to do two reg crust pizzas with this and they take ab 18 mins in my oven. I get 5-6 large calzones (1 is a serving for my hubbie and 2 servings for me), 2 thin crust pizzas (cook ab 12 mins) or 12- 16 breadsticks (cook 10- 15 mins, depending on length and thickness).
ETA: also, check after a few mins of mixing to see if liquid/flour amounts are right, and don't use the delay setting with a recipe until you know how it acts. and i also use any recipe, just sub my milk for dairy and for fat, i often use veggie oil for butter or marg (cheaper), i do have to make sure the liquid/ dry is okay when its mixing. I also often use ww flour for 1/3 to 1/2 of the flour called for in bread recipes.
