LOL! Since my initial post on Thursday afternoon, I have made four loaves of bread and have the fifth's ingredients in the unit now, set to galvanize into action at 3:30 a.m. so as to be ready to remove from the pan at
7:30 a.m. The first loaf was 1-1/2# white bread. The second was 1# white bread. The third was a Krusteaz Cinnamon Raisin bread mix. The fourth was 1-1/2# 75% white, ~25% whole wheat. The fifth is like the fourth.
It's pretty interesting; thanks for your inputs to my question about the initial 'rest' time.