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oldhouseman

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Dec 17, 2007
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Does anyone here use a bread machine? I got some really good bread recipes from the good folks here but I have trouble making the time to bake. I enjoy home made bread but the work schedule and restoring the house really eat up the time. My partner suggested a bread machine.

I see so many for sale at yard sales and thrift stores it makes me wonder about them.

Any advise would be welcome. Thanks.
 
It depends on the kind of bread you make and how serious you

You can spend anywhere from $25 to $200 on a bread machine.

I like various types of bread, and ended up buying a cheap Rival bread machine ($40), used it for a while, then decided I wanted something more. I now have (and am actually on my second) Zojirushi bread machine. They cost about $200 but are very flexible, have dual paddles, can be custom programmed, and do a great job.

The first one I had lasted about five years. I make bread weekly, or twice weekly.

Here are my financial calculations:

Cost of a loaf of 'good' bread: $3-$4.
Cost of ingredients to make bread: About $.60. Cost of electricity to bake bread: $.15. Cost of loaf: $.75. Note: despite the rise in the cost of flour lately, I buy flour by the 25 pound sack. Typically I will use 12.5 ounces by weight of bread flour and 3.5 ounces of oatmeal, or whole wheat flour. The $.75 estimate for cost of materials includes yeast cost, which I buy by the pound from Sam's Club and/or Costco. I discount the cost of water, as it takes 10 ounces of filtered tap water , which has a negligible cost.

Assuming a $3.25 cost for a loaf, I "save" $2.50 per loaf. This means that the cost of the bread machine will be made up in 80 loaves of bread, or about 1+ years.

Obviously, your mileage may vary. It's quite cheap to bake bread if you use a mixer and/or knead by hand. But I know that I can put the ingredients in, switch it on, and in 3 1/2 hours have a loaf of bread with no effort other than weighing out the flour and other ingredients. If I had to take the time to do things, I wouldn't do it.

There are also some really good bread recipes to make in a food processor.

This is a long answer to a short question, but I'd have to distill it as follows: You have to do what works for you. I have explained my logic. It works for me. it doesn't work for everyone.

Nate
 
I have one, and use it,

In my opinion, and just my opinion, they are better for mixing, kneading, and rising, than baking. That is how I usually use mine...and bake the dough in my standard oven.

Most bread machine pans cannot go into the dishwasher.

The best bread machine cookbook I know of is sadly out of print- "Whole Grain Breads by Machine or By Hand," by Beatrice Ojakangas. She won a big prize for bread baking in one of the 1950s Pillsbury Bake-Offs. (Back when the Bake-Off was about real cooking and baking, and not fixing up mixes.)

If you are tempted to get a machine at a yard sale or a thrift, make sure that the mixing paddle is still there!

Lawrence/Maytagbear
 
good point Maytagbear...

I forgot that...the bread pans cannot go in the dishwasher.

And do NOT add water to them until after they are absolutely cool. Some of the nonstick coating cannot take the heat shock if you put water in it while it is hot.

Nate
 
Well...

My microwave has a breadmaker attachment/function and I use it about once a month. It is a microwave, but when I want to use it as a bread maker, I remove the turntable and the motor that rotates the turntable becomes the mixer/kneader when I insert the bread pan... it also has a regular heating element to bake the bread right in the same appliance. I've also made bread with my KA stand mixer, and let me just say that it is a LOT easier to use a bread machine! Just throw it in and forget it.

Several people (including me) on the cooking forum that I'm a member of knead the bread in the machine and then put it in a regular loaf pan/oven to bake. I don't like the awkward shape of the loaf of bread made in a bread machine. I also don't like the hole in the bottom of the loaf that the kneading paddle leaves.

Also, since mine is a microwave, it has particles of food on the interior walls sometimes and when the regular heating element comes on "stuff" smokes and burns off... that part woudn't be an issue for you with a regular machine though!

If you can find a machine called Zourishi <sp>, that is the one to get... they are highly recommended by bread bakers and King Aurthur's flour... they have dual kneading paddles, make a traditional "horizontally" shaped loaf, and seem to be great quality. I usually see West Bend and Oster machines at the thrift shops... I guess if they are cheap enough, you may want to experiment. If you do get a used one, don't freak out looking for a manual for that specific machine... they all pretty much work the same!

Even if you never bake in the machine, it is still great because it automatically times the kneads, rises, and punch downs.
 
Conate

I guess I repeated some of what you said about the Zojirushi... I was typing my response between clients when you posted yours! Glad to see how it's really spelled.

I guess you shouldn't put them in the dishwasher... My book doesn't say not to. However, I do and my bread pan has started to deteriorate over time... the bottom of it is white and looks like its starting to corrode. Guess I need to stop before it's too late!
 
I used a breadmaker regularly for about 7 years. It was particularly good at pizza dough but I found bread was always a bit 'cakey'. Being an earlier design, the loaves were not load shaped which was a bit of a pain but the smell is divine.

The nonstick pan wore out and I have reverted to using my Kenwood Chef as I have the dough hook. I make the dough at night and prove it in the fridge and bake it the next day. Despite being a fanatical cook, I never knew about proving bread in the fridge until about a year ago and now do nothing but. It gives it a much deeper flavour. Making bread is one of my favourite tasks as it is so easy with the right equipment and so satisfying to eat. This is particularly so since bread prices have rocketed and even some of the best top priced commercially produced breads taste like over processed crap.
 
This sounds

like some really good advise. Now that I think about it the machines I see at yard sales and thrift stores are the older cheaper models. I don't think I would take a chance on one of those units. Not that a used small appliance would bother me but it sounds like if I get one it should be one of the better quality models.
 
I've done a fair amount of bread baking over the years. A few years ago, I got a bread machine super cheap. (On clearance in a thrift store!) At first, I found it an amusing gadget. Just load, hit a button, and the machine works its magic. Although, I never found the magic very magical. The bread is probably better than grocery store bread. But it wasn't as good as "real" home baked, either. Then, I think this machine would only work acceptably with recipes geared for it.

Newer machines might be better. I'm intrigued by the talk about the Zojirushi. But, from my view, the better value is a KitchenAid mixer, or a good food processor with dough blade. It can do more, and it can give more flexibility with bread baking. Of course, for some people, a bread machine is the only way they'd ever have freshly baked bread at home. And I've known more than one person who's had a machine (even the older style) and loved it just for that reason.
 
cheap versus expensive

I have had both very cheap - 29€ and expensive - 230€ bread machines.
Here's what I've learned.
All machines are good at kneading and giving the dough a warm moist atmosphere to rise in.
All machines bake the recommended recipes well.
All machines give you an audible signal to add ingredients with a high sugar content after the main rising/s are done. This is very important.
Differences:
The two paddle machines (more expensive) handle larger quantities much better. Anything beyond a 300g loaf, the two paddle machines are worth it.
The more expensive machines are easier to get replacement parts for; those paddles get lost, the drive belts stretch.
The cheaper machines, at least in Germany, all use the exact same innards. I've now had three machines in the last 10 years; with the extra paddles and baking molds it is very easy to do multiple loafs without stopping to clean up. Especially good if you do refrigerated proofing - a big difference in taste and quality with many doughs.
The cheaper machines seem to be good for about three years, two loaves a week.
I do wash the baking pans in the dishwasher. I drill a little drain hole in the base of the cast aluminum mount and the water drains out, not into the bearings. At least not enough to have caused any problems. The Teflon coating has not failed on any of the pan or paddles.
The per loaf price in Germany is not as high as in the US; still - I save about 7/8 the cost over bread from the bakery.
An added advantage is that I love white bread. Over here, it is called "Toastbrot" and is absolutely the most dreadful stuff you can imagine. The only thing worse than German "ketchup", actually.
My suggestion: Pick up a machine at a thrift store or garage sale for a few bucks first. Try it for a while. The organic food stores have "just add water" mixes for organic breads which taste wonderful. Give them a try.
If it works for you, great. If not, no big money lost.
 
The downside of breadmachines for me is they don't make enough bread. I do have a Welbilt machine and it works great BUT I no longer use it. I find making the bread in my Bosch Universal almost just as easy and faster and I can make up to 6 loaves at a time. Basically I jus dump everything into the Bosch, let it knead for 11 minutes, take it out, put it in pans to rise and bake, about 90 minutes to 2 hrs from start to finish
 
Oh boy....

Get ready for it.... he'll give pictures and tell more than anyone "should" know about the Bosch Universal... Pete loves his Bosch!
 
Greg--- If you like homemade bread but don't want to knead by hand, I'd suggest using a good food processor. I have a 14-cup capacity Cuisinart and a KitchenAid; The KA can handle a one-loaf recipe (usually 3 to 3-1/2 cups of flour) and the Cuisinart can handle double loaf recipes.

I've been making sandwich loaves, French bread, rye loaves, dinner rolls and sweet roll dough using a food processor for years. It takes about 7 minutes from measuring the ingredients to rounding the dough and dropping it in a greased bowl. No other process is quicker.

You can also use a heavy duty mixer (such as a KitchenAid), but the dough will need to be kneaded for about the same amount of time as hand-kneading, which is substantially longer than using a food processor.

On the other hand, I know people who love their bread machine, but I'll let others with first-hand experience sing their virtues. Whichever method you decide to adopt, you won't regret making your own bread. Your house will smell great!
 
We have a Hitachi bread machine we bought about 10 years ago. But we haven't used it in at least 7 years. I wonder if it would still work? It's been sitting covered on a shelf in our pantry.
We found by modifying the recipe to add more liquid removes the "cakey" texture.
But as several of you have found out the bread turns out much better when baked in an oven in a loaf pan. I liked the browned top of the bread.
Fortunately, our machine has several options including "Mix-Rise-knead-Rest-Knead-Off" with occasional kneading during the rise portion.
As for cleaning it, we just set the pan in the sink, squirt in some Dawn and hot water and let it sit for a few hours.
 

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