->  > -> My stuff is stored in easy reach and i load a machine (if recipe
doesnt
->  > -> required grated 'something') in about 3 mins for a standard white
or
->  > wheat
->  > -> loaf.
->  > ->
->  > -> Hehe they've timed me on the RFC cooking newsgroup chat many a
time.
->  > -> Probably 40 times now.
->  > 
->  > Fortunately no one has timed me, but now, since you're so fast you've
->  > shamed me and I'm gonna rethink my procedure ...
-> 
-> Hehe not to worry.  If you are happy ambling about the kitchen for a bit
-> longer, it's not a problem.
-> 
-> I do it so often (load the machine) that it's instincive now.

I've had bread machines for around 20 years now and have made almost 500
loaves. I keep a log record of each one, just as I did for decades in the
lab with chemical experiments.  

One thing which *does* bother me is the time it takes me to gather up the
ingredients from the pantry, get all the measuring tools in order, then
clean up the mess and replace the ingredients in the pantry.  I've
considered shortening that time by making up several batches (other than
liquids) and putting them in Ziploc bags.  Then all I'd have to do, to make
a loaf is to empty one bag into the machine and add water and canola oil. 
The would spread the "assembly time" among maybe three or four batches
instead of one.

OTOH one thing I have plenty of is *time* ... [sigh] ...
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