Directions: Norton's Tip: Use the Wheat-Baking Cycle; I get best results from the Short Cycle with Fast Yeast

1. Pour Olive Oil into bread machine (it is good to let it sit for awhile to soak into the bearing and rubber around the shaft of the beater since this is what wears out first in the bread machine).
2. Add water.  Note that the recipe is VERY sensitive to changes in the amount of water.  We use just over 1.5 Cups for the large loaves.  A change as little as two tablespoons can cause problems with the rise and final results.  A little experimenting is inevitable.  If you are using a higher percentage of specialty grains or whole wheat, you will need to increase the water a little.
3. Add the honey.
4. Thoroughly mix the Norton's Wellbread(tm) recipe base or bread mix into the specified amount of bread flour and sea salt using a whisk (about 100 strokes). Put the bread flour into the mixing bowl first, then empty the bread mix into it and blend as above. We like King Arthur Bread Machine Unbleached Flour.  It has a little more gluten than standard bread flour, although we have used King Arthur standard flour as well.
5. Dump the blended flours into the bread machine on top of the water etc.
6. Make a dimple in the top of the flour for the yeast and add the amount indicated.   This will depend on the bread cycle used for your bread machine. For the Zojirushi, we have the best success with the quick-wheat cycle and use the bread machine or fast yeast for this cycle.
7. Adding raisins, nuts of other supplements.  The Zojirushi will alert you with a bell when it is ready for adding raisins etc.  The dough at this point should be one piece, elastic and just slightly tacky to the touch like varnish that is almost cured ( for you boat lovers).
8. TIP: I like to open lid when the dough is ready for its final rise, cover the top with olive oil, redistribute the dough to an even shape if necessary, and finally slit the top with a razor blade. This lets it breath and gives it a brown crust and oven fresh baked look.
9. Now, you are ready to do other things for 2 plus hours until the bread is finished.

courtesy of www.breadwithoutborders.com