Angie; it might be good to know what type of machine you have. For instance, does this look like a common recipe:
1 ⅓ cups of water
maybe soem powdered milk.
Maybe some shorening (2 tbsp. or so)
sugar or honey (somewhere between 1 tsp. and 3 tbsp.)
1 tsp. salt
3 ¼ cups of flour
1 ¼ tsp. yeast.
Does this look anything like what you have in your owners manuel?
Just to let you know that the most important ingredients are.
water (or other liquid)
Also this is the order in which they should go into the machine.
Now if you want to insure fluffiness put some sweetener. I recommed (for a 1.5 lb bread) about 2 teaspoons of unpasturised honey, or the same amount to barley malt, because the enzymes in these two ingredients help to activate the yeast.
Another question is, do you just want to put in the ingredients and have the machine do it all, or do you want to take the dough out of the machine and do some of it yourself - this usually means take the dough out of the machine after it has been kneaded, risen, knocked down or reworked, risen a second time - then you take it, put in ingredients and let it rise for thirty minutes or so and pop it in the oven.
Anyway, once I have the answers to these basics, I could come up with some recipies. Oh ya, what kinds of bread do you like, (i.e. oat bread, cinnamon bread, chocolate bread) let me know a bit about your likes and dislikes.
Ok take care and hear from you soon.