Do you use a bread machine? What kind? Do you like it?

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I want to buy one of these puppies, but only know that I don't want funny shaped loaves. I would like a dough option, so that I can simply bake fancy shaped loaves in my own oven, too. I have been to the breadmaker product comparison websites, and have that input, but I want to know which one(s) YOU ALL like.

Wanna share what kind you have/use? I still want to know if you have one and hate it, too.

-- (sis@home.zzz), August 13, 2000

Answers

Well, I have a bread maker, got it second hand...but I've yet to use it.

I've been eating low carb, and fresh bread would be more than I could say no to!

However, I have plans to use it soon... I'll let you know how it goes, then.

Good luck with yours, too :-)

-- Tricia the Canuck (jayles@telusplanet.net), August 20, 2000.


Do I have a bread machine?

Yes.

What kind?

Grey (gray ??) and silver GMC Safari van. Use it regularly to go to the store and get bread. Also to go to band practice and get kids, band equipment and parts and pieces.

Do I like it?

Yes. It runs good....and carries lots of stuff, including bread and soup. It did cost a lot of bread though.

-- Robert A. Cook, PE (Marietta, GA) (cook.r@csaatl.com), August 21, 2000.


Very funny, Robert.....I got a chuckle out of that one....

Actually I am looking for the kind of bread machine that you put flour , yeast and milk, and push a button, and out comes your baked bread a couple hours later.......

Looking at a West Bend Baker's Choice, which bakes a normal looking loaf in a rectangular pan, and has two paddles for stirring and kneading most effectively......

-- (sis@home.zzz), August 21, 2000.


I looked all over the place and couldn't find a store near me that sold west bend breadmakers..... so gave up on that idea. I checked all the places around me to see what was available and the prices and features of the machines, and selected a Sunbeam breadmaker from Wal-mart. Wal-mart had 3 machines available, and the Sunbeam was the most expensive one at 54 bucks. It has a normal shaped loaf, and I tried it out last night. The loaf popped out of the pan nicely, I cut and buttered 3 slices while it was hot and it was really outstanding. The bread I made was 3/4 white, 1/4 wheat. The texture was nice, taste and everything was good. Wow, so easy! I love it!

I'm happy......

-- (sis@home.zzz), August 23, 2000.


Yes, I have a WestBend [the one that you mentioned]. It will make good bread, but I mostly use it for the mixing and the first rise [dough setting; works well and easier than dragging out the Kitchen Aid mixer; easier to clean too]. I do the other rise the old fashioned way. For example, difficult to make focaccia in the machine. The rosemary is ready, pesto is made and lunch will be ready.

-- DB (Debunker@nomore.xxx), August 25, 2000.


sis-

I have a Sunbeam and LOVE it! Prefer the old fashioned method, but when time is short, the machine is a dream. The presets allow you to load it at night and wake up to warm, fresh, delicious bread in the morning! And the house smells WONDERFUL! I hope you enjoy yours as much as I enjoy mine!! Wanna swap recipes?

-- Aunt Bee (Aunt__Bee@hotmail.com), August 25, 2000.


Recipes would be nice! :-)

-- Tricia the Canuck (jayles@telusplanet.net), August 26, 2000.

Here is everything you ever wanted to know about your bread machine, and how to pick out a new one if yours is old, and your loaves are funky-shaped. They have lots of recipes here, including a guide to creating your own recipes.

It's a rainy, cloudy day here, a perfect day for baking! I think I'll try the cinnamon rolls! YUMMMMMMMMM

http://www.sonic.net/webpub/bread-machine/breadmachine.html

-- Sis (sis@home.zzz), August 26, 2000.


OK Tricia:

Focaccia. I do this by feel but here are rough outlines.

Water at 80 F 7 1/2 oz Olive oil 3 Tablespoons Flour 3 cups

{note I use King Arthur Machine flour; it is 14% protein, gives a stiff dough which rises higher in the final loaf; if you want it to look like the stuff in the store, use a lower protein flour}

Dry Milk 3 Tablespoons Sugar 3 1/2 Tablespoons Salt 1 Teaspoon Machine Yeast 2 Teaspoons {use 1 1/2 if you want it flatter}

Note you will actually need to add more water with the flour specified. The amount needed will depend on the flour.

One small can of sliced/drained black olives added in the last 7 minutes of the original mix.

After the first rise, let it rest 15 min. Kneed for 1 min and roll out to fit the pan [I use a pizza pan]. Let rise for 20 to 30 min, covered.

Use your fingers to poke indents every inch; leaving an untouched outer crust.

Cover top with olive oil, grated parmesan, rosemary leaves and roasted garlic. [you can add sliced tomatoes or what ever]. Bake at 400 F for 15 min or until brown. Brush with more olive oil.You should let this cool for a while. It gets better.

Serve wedges with a bread dip. Some people use a good smoked salmon. Yesterday, I used a dip from Friday Harbor, Washington. It is made from olive oil, artichokes, capers, garlic and herbs. Tradition is pesto and soft cheese. Your choice.

DB

-- DB (Debunker@nomore.xxx), August 27, 2000.


DB, are you in Washington? I am in snohomish county.......We're making a loaf of classic white bread here today......

-- (sis@home.zzz), August 27, 2000.


I have an Oster that I got for Christmas. I love it. I haven't had a bad loaf of bread come out of it yet.

-- (Sheeple@Greener.Pastures), August 27, 2000.

Hawaiian Sweet Bread (from Breads Step-by-Step Techniques from Sunset)

1/4 cup instant mashed potato granules or powder

2/3 cup boiling water

2/3 cup sugar

1/4 cup instant nonfat dry milk

1/2 cup (1/4 lb) butter or margarine cut into slices

2 packages active dry yeast

1/3 cup warm water (about 110 degrees)

5 to 5 1/2 cups all-purpose flour

3 eggs

1 teaspoon salt

1/2 teaspoon vanilla

1/4 teaspoon lemon extract

1 egg, beaten

Sugar (optional)

Note: I have not made this, especially in a bread machine, but I think this would be enough ingredients for two batches. Anyone want to cut it into half and post the results?

you need to beat the potato granules into 2/3 cup boiling water. Stir in 2/3 cup sugar, the milk, and butter. Let cool to 110 degrees.

At this point, I would think you could dump it all in the bread machine and let it go.

-- (Sheeple@Greener.Pastures), August 27, 2000.


Hey, thanks Sheeple!

I am going to experiement, and will report back. I think it is good for a machine with a 2# loaf capacity. I'll let you guys know the results! Stay tuned...

-- Aunt Bee (Aunt__Bee@hotmail.com), August 27, 2000.


OMG! I SO want a bread maker now! (Is Christmas far off still?)

-- kritter (kritter@adelphia.net), August 27, 2000.

Hi i went to the website http://www.sonic.net/webpub/bread- machine/breadmachine.html

and it's not valid? it's says Ineed a password??

thanks!

-- antigone (antigonee99@yahoo.com), December 06, 2004.



Focaccia? I thaink a furriner called me that outa the window as i went aroun him on the road yesterday. He waved funny, too. I gess lots of them people have had run ins with land mines an stuff afore they got here. I felt sorry for him so i waved back the same way so he wouldn feel bad about havin so few fingers.

That resipee sounds gud but looks more like a kinda peetza. It might be even better if yall sprainkle some kinda meet on it.

Js got the worls best an quickest bread maker but she stans over five foot nine an is one of a kind, so thers no hope o findin one at walmart. I keep lookin tho. You never can tell.

-- Redneck (redneck @hotbreadhot.dog), December 06, 2004.


Focaccia? I thaink a furriner called me that as i went aroun him on the road yesterday. He waved funny, too. I gess lots of them people have had run ins with land mines an stuff afore they got here. I felt sorry for him so i waved back the same way so he wouldn feel bad about havin so few fingers.

That resipee sounds gud but looks more like a kinda peetza. It might be even better if yall sprainkle some kinda meet on it.

Js got the worls best an kwikest bread maker but she stans over five foot nine an is one of a kind, so thers no hope o findin one at walmart. I keep lookin tho. You never can tell. They git new stock almost ever day.

-- Redneck (redneck @hotbreadhot.dog), December 06, 2004.


Uh. Sorry. Dint no I wuz a sendin it twyst.

-- Redneck (redneck@howdat.happen), December 07, 2004.

HAHAHA @ redneck. Thanks, I needed a chuckle.

I'm looking for a breadmaker that does it all too. Just pour it all in and let it go.

Katie

-- Katie (bunnyy@hotmail.com), December 19, 2004.


Great.

She writes this over four-1/4 years ago.

I read the title.... Get all set to whiz back a neat reply..............

And find out I was gonna write the same thing I wrote when I first answered four years ago!

-- Robert & Jean Cook (somwherein@GA.com), December 20, 2004.


Consistency, Robert, is a wonderful thing. Especially in bread.

-- helen (helpful@but.no.cook), December 20, 2004.

Whoa, sit down Redneck. She didn't mean it that way. Nobody called you inbred. No need to haul out your family tree and show it around. She really meant in bread, like the part of a pastry that's not filling. I mean not the stuff smeared on or baked into it, I guess it's all filling in another way. And smooth, the same all the way to the end. Consistent, like Roger Staubach. A good quality for bread. Bread, you know, the stuff you use to make sandwiches.

No. Pastry. Not pasty or patsy or pansy. Pastry, you idiot.

Yah. Forget it. He was just looking for a reason to stomp out for a night on the town anyway. Been building up for some time. Sorry, Helen. He can be like that time-to-time. I think something's been bothering him.

-- J (jsnider@hal-pc.org), December 20, 2004.


Flower power?

-- Robert & Jean Cook (somwherein@GA.com), December 21, 2004.

I have an oster Bread Machine. Got it over a year ago. But having trouble getting the bread to rise. When done bread is not as tall as the pan and dense. Tried different yeasts, new flour, someone said my water could have too much chlorine in it. And is effecting the yeast. Any ideas

-- Bates (hocaboose@optonline.net), December 30, 2004.

Xsmommy? Ya'll here?

-- Robert & Jean Cook (somwherein@GA.com), December 30, 2004.

Ok. need help.. plz!!.. I have a Sunbeam (don't know model # but it's at least 6 years old) at home... I THINK it takes 1.5lb capacity... I tried it last night for the first time in 3+ years.. hahaha.. I lost the owners manual/instruction manual... The sunbeam website is not as helpful as I'd like.. Do any of you know where I could possibly get the owners/instruction manual for this thing, once I wise up and get the model number?? thankies in advance.

-- Danielle (archaeodani@aol.com), January 03, 2005.

Hmmmmmmn.

How to cook with a sunbeam?

Don't know, I'll knead some time to figgure that one out.

8<)

-- Robert & Jean Cook (somwherein@GA.com), January 05, 2005.


A Sunbeam eh! Does that mean it's solar powered?

-- Carol (c@oz.com), January 06, 2005.

No, it means you get a tan while you cook. *wink

-- Gayla (privacy@please.com), January 07, 2005.

Seriously, Danielle, I think somebody back in this thread had a Sunbeam. Maybe Aunt Bee? If so, she'd probably be glad to share, and she's quite a cyber cook. I don't know if you'd be lucky enough to have the same model, but you never know.

-- J (jsnider@hal-pc.org), January 14, 2005.

I have had a Breville Baker's Oven bread machine for a couple of years now. I used to made my bread by hand then when I got the machine I started to make all my bread in it. I got bored with the shape and the fact that couldn't make other kinds of bread like foccacia etc. So one day I decided to try the dough setting , take the dough out and shape it how I wanted - anyone got any hints about how to get the dough out of the bread pan without losing half of it and spending the next 15 minutes scraping it off hands and sink?

-- Marline McAllister (marline@netspace.net.au), March 05, 2005.

Lol Marlene. Sounds like the kind of thing I would do. Great in theory, lousy in practice.

-- Carol (c@oz.com), March 05, 2005.

Lon's evil twin brother says "use a hand grenade" .... Says' he always put a hand grenade under the dough, then when it got hot, the hole thing would pop up out of the oven quick and hot.

But I'm not sure I'd believe him.

-- Robert & Jean Cook (somwherein@GA.com), March 07, 2005.


Kooks I bleve ol lons hanger nade was of the overstuft worm variety an all you had to do to eat it was be cawt with yore mouth open at the rong time. He was more into worm pro cretin bread than worm like not to hot to eat bread like sliced bread. As far as blevein him, yore rite not to at least not till yuve chekt it out somewheres else. But aint it awful the way lons so purvasive that weev begun to put words in his mouth an even that of his evil twins hes got morn one you know. This cud be allrite. We cud post stuff an blame it on lon. I got a cuple things in mind already.

-- Redneck (redneck@worm.bread), March 09, 2005.

OK.

(But don't tell the mule. It's got long ears, and mite worm poor ole Lon first aboutda Hole in da bread..)

-- Robert & Jean Cook (somwherein@GA.com), March 09, 2005.


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