I haven't read all the hints, so if I'm repeating here, then I apologize.
I live at a high altitude --- I can NOT use the machine to bake my bread. I have to reduce the amount of yeast (2 tsp instead of 2 1/4 -- the amount in a package). I also can NOT bake it as long as normal....so, I use the dough setting and take it out, shape into a loaf and bake in my regular oven.
I've had three machines ---- 1 when I lived at a low altitude -- NEVER had one that baked right!!!
I use regular flour -- I'm sure they would be better using the special flour and special yeast, however, they're REALLY fine with regular stuff. If they got any better, I'm sure I'd weigh 600 lbs.!!!!!!
I use a thermometer for the water/milk temp, too. That is VERY important! If the house is cold and the container thing is cold, I'll put it in the sink and dump hot water in -- enough to take the chill off.
I just put everything in -- using flour first.....I don't worry about salt touching yeast or anything else.....I just dump and turn it on....
good luck!