Judy I searched and searched...all I could find was the pdf file that says if you have and E7 it must go back to the manufac. Sorry...wish there was more info. Isn't there a troubleshoot in the book that came with it? c

Caroline, Thanks so much for looking! The troubleshooting guide did not reference an E7. I couldn't find any reference online. I suppose the good news is that no one else has had this problem.

BTW, I made your challah recipe today. And I forgot the salt! You said to set it out to remind me to add it. Of course I was distracted and didn't do it. I had no idea until I ate a few crumbs from the bread pan.

Have a good weekend!
Judy

Oh no...it will rise through the roof usually w/o the salt....ask me how I know this. It will still be good for other stuff....french toast and bread pudding or stuffing....or if you don't mind the low salt. The Itl never put salt in their breads that they are going to use to dip in sauce as they say it messes up the sauce taste. So you are right on top of things if you make a rich spaghetti sauce. c

Make garlic bread with it and add your salt when you brush on the butter/garlic mixture.

DH said he could not tell the difference in the taste. There was a little dough left that I spread with butter, cinnamon and sugar, rolled, twisted and topped with cin and sugar. Cut and iced, it was just fine. Amazingly, I guess, it all rose just right. It will be used, anyway.

And, yes, pasta and sauce are on the docket this weekend!