I have a Breville Compact Breadmaker. Although it comes with an
instruction manual, I cannot get it to reliably bake a nice loaf of
bread. I am after a site that can offer bread recipes specifically for
this model. Are there people out there who struggle with this machine
like I do - and have they got their tips on a user group somewhere.
Take a granary loaf - once baked, if it fell on your foot it would
break a bone; recipes for this machine please - and those that work.
Let me know if work requires a higher price. Mark

I had a Breville Breadmaker. My sugesstion is put it out for the hard
rubbish collection. They borrow a book on breadmaking and make it from
scratch. It is very easy, although you do need to be home for a few
hours.

I have a breville compact breadmaker, have had it for over a year and
all loaves resemble rocks. I have been paralysed into wondering if
I'll ever be able to bake decent bread, having NEVER produced a decent
loaf on this or another breadmaker of similar price range. Can't
figure out what the problem is, no matter HOW carefully I follow the
recipes!

I have such a machine and after making enough bricks for a whole
house, I now use it to make the dough, which I then shape, put on a
baking tray, leave to rise in a warm place & then bake for 16 minutes
in a hot oven.  The bread never goes hard as it bearly gets a chance
to cool down before it is gobbled up !

I just picked one up a bootsale and, with a little creative searching
on the net, have found a French bread recipe that is excellent. No
bricks, just nice crust and nice texture.  You need to make sure that
you use warm (nearly hot) water, and the proper amount of dry yeast
that has not expired. also you have to put the ingredients in the
container in the following order.

for a large loaf

400 ml (14 fluid ounces) of very warm water 
540g (1 pond 3oz) Unbleach white bread (strong) flour)
60g (2.5 oz) of French plain flour (I actually use plain flour)
1.5 teaspoon of salt (spread over top of flour which is now floating on the water)
2 to 2.5 teaspoons of white sugar
Make a little hollow in the flour (but so deep you hit water) and put
in EXACTLY 1.5 teaspoons of dry yeast. I use Allinson's traditional
dried active yeast (comes in a small can)

Set the program to French, crust to medium, and size to large.
Have not tries it on a long delay (like starting the night before) but
I'll let you know how it turns out when I do. That's if I haven't put
on so much weight eating my French bread that I can't get close to the
computer to type, of course.

Good luck