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    You are in: Home / Community Forums / Breads & Baking / Bread Machine
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    Bread Machine

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    smashmac
    Tue Jan 25, 2005 9:16 am
    Food.com Groupie
    I saw on another thread that a few of you use bread machines. I have been thinking about getting one. Can anyone recommend a brand or features that they like on theirs? Thanks.
    Donna M.
    Tue Jan 25, 2005 11:11 am
    Forum Host
    I have an old Toastmaster and a fairly new Breadman Ultimate. I like them both. The Breadman has programmable controls so you can change the bake times, rise times, baking temp, etc. to your likings.

    Be sure to choose a model that has a two pound capacity. You can still make smaller loaves in it.

    My favorite way to use my machine is to make dough with the dough setting and then bake in the conventional oven. The texture and crust turns out much better that way, in my opinion.
    smashmac
    Tue Jan 25, 2005 11:24 am
    Food.com Groupie
    When you bake the bread in the oven do you use one of those stones or just bake it in a loaf pan or how do you do it?
    AKillian24
    Tue Jan 25, 2005 2:17 pm
    Food.com Groupie
    The William's Sonoma bread machine (Got it for Christmas) has been great.
    It's a 2lb machine, stainless steel and the add-in feature is automatic, so I don't have to wait around for the 'beep'! I've really enjoyed it.
    Susie D
    Tue Jan 25, 2005 3:30 pm
    Forum Host
    smashmac wrote:
    When you bake the bread in the oven do you use one of those stones or just bake it in a loaf pan or how do you do it?


    Depending on the type of bread I use loaf pans, a baking, stone, or muffin tins. It just depends on what I am making & how I plan to use it. I use my ABM to make pizza dough, foccias, & even english muffins! I have a public cookbook if you want to see some of the recipes I use.
    Donna M.
    Tue Jan 25, 2005 3:35 pm
    Forum Host
    I use bread pans a lot, but I also occasionally use a stone. I have found that shiney, very light colored pans do not allow the crust inside the pan to brown well, and a very dark pan browns it too much. My favorites are the gray colored metal pans or stoneware loaf pans.

    I almost always bake my loaves at 350 F. They seem to overbrown and bake out dry at 375 F. (for loaves). Dinner rolls can bake a little hotter.
    Susie D
    Tue Jan 25, 2005 3:36 pm
    Forum Host
    smashmac wrote:
    I saw on another thread that a few of you use bread machines. I have been thinking about getting one. Can anyone recommend a brand or features that they like on theirs? Thanks.


    You might check around at thrift stores to find a machine. Last spring my DD wanted a ABM. I didn't think she would use it very much so we looked there. I found several different models priced in the $3-$8 range. It gave her an inexpensive way to see if she liked cooking with a bread machine and I found one with different features than mine. I didn't like it as well & have gone back to using the one I had. All in all, a good way to see if you like using a ABM. The 2 I bought still were in the box!
    Zewbiedoo
    Tue Jan 25, 2005 5:27 pm
    Food.com Groupie
    I have an old Royal (upright pan) from several years back, and a newer Breadman Ultimate (horziontal pan) that I got about a year ago. The Breadman Ultimate far and away does a better job, IMHO. I still use them both, and I always use the dough cycle and bake in the oven. My bread pans are the gray slick metal, I always oil them with vegetable oil or olive oil before putting the dough in, and bake at 350 for 25-30 minutes.

    I bought my Breadman Utimate at Sears for about $99 a year ago, but there are a lot of bread machines listed on Ebay for less...
    smashmac
    Wed Jan 26, 2005 9:45 am
    Food.com Groupie
    Thanks for the tips everybody!
    CarrolJ
    Fri Jan 28, 2005 7:52 am
    Food.com Groupie
    Okay...I have two machines. The first a Zojirushi was bought for me for Christmas in the early 1990's. Yes it still works. My DH paid $250. They were a lot more expensive then.

    I also have a Sunbeam which I have had about 4 or 5 years that was only about $30 or $40. (Can't remember exactly.)

    I like both of them. If I were to buy another I would probably just get another inexpensive one. The expensive one has a warming cycle to warm the liquids but I don't really feel that it is necessary and probably use the cheaper one more often anyway because it is a little faster.

    Both are 2 pound machines and will hold dough containing 4 cups of flour plus other ingredients easily.

    I rarely bake the bread in the machine. Like many others I prefer the texture of the crust when baking in the oven and it is the mixing and kneading part which is the hardest part of making bread anyway. (IMHO) I love not having the mess from the mixing and kneading part.

    So I almost always take the dough out of the machine after the first or second kneading...I don't wait until it beeps. I find that this method takes less than 30 minutes.

    I use mostly stoneware containers for baking the various breads. I have 1 Classic Round Stone, 2 Stoneware large loaf pans, and 2 stoneware muffin pans. I use a little cornmeal in all of them when putting my yeast breads on them. Once they are seasoned that is all that is needed to avoid sticking. All of my stoneware is from Pampered Chef. I want to purchase another round stone for round loaves and other things and maybe a large bar pan that I have wanted for a long time. (I'm having a show next weekend to expand my stoneware.) Several of my pieces I got free for having shows.

    I can make almost every kind of bread imaginable on one of the above stoneware pieces. Whenever I use metal bakeware I haven't had as good as results as I get from the stoneware.

    Like Donna...in most cases I bake my breads at 350 degrees.

    I hope that this helps. Also be sure to check out Donna's thread's about Bread baking and the Wild Yeast Sourdough threads too.

    I hope this helps.
    Elaine Kirk
    Fri Jan 28, 2005 10:21 am
    Newbie "Fry Cook" Poster
    I have had a Hitachi for 12 years and it still works like a charm. I was baking bread over 50 years in the aluminum pans in the oven. Now I have a stoneware pan that I really like. I use the Hitachi on the DOUGH cycle. Take the dough out of the pan, punch it down, shape into a loaf, put into the pan, let rise and bake in the oven. I like the texture of the oven baked bread better than the breadmachine. It's softer too. Be sure to get a machine that will bake a 2 lb. loaf. Then you can choose whether you want to make a big or small loaf.
    Have FUN.
    Elaine Kirk
    Elaine Kirk
    Fri Jan 28, 2005 10:30 am
    Newbie "Fry Cook" Poster
    I really like the stoneware pan. There is no pan to grease and get your hand all messy. Lightly mist with a non aresol mist (protect the environment), shape the loaf of bread, put into pan, let rise & bake. I use the metal pans too but it's sure nice not to get your hand all greasy when using the stoneware.
    Elaine Kirk
    Lee Faber
    Fri Jan 28, 2005 12:09 pm
    Newbie "Fry Cook" Poster
    I also have an Ultimate Breadman and I think it's wonderful. Prior to the UB, I had an LG breadmaker that was all right, but not as good.Not only have I not once bought a loaf of bread since I've had any breadmaker, but I make pizza dough, cinnamon roll dough and all sorts of other things. I bought mine from Amazon and it was an amazing bargain.
    Fablee
    Marie Nixon
    Fri Jan 28, 2005 3:02 pm
    Food.com Groupie
    Elaine Kirk wrote:
    I have had a Hitachi for 12 years and it still works like a charm. I was baking bread over 50 years in the aluminum pans in the oven. Now I have a stoneware pan that I really like. I use the Hitachi on the DOUGH cycle. Take the dough out of the pan, punch it down, shape into a loaf, put into the pan, let rise and bake in the oven. I like the texture of the oven baked bread better than the breadmachine. It's softer too. Be sure to get a machine that will bake a 2 lb. loaf. Then you can choose whether you want to make a big or small loaf.
    Have FUN.
    Elaine Kirk


    I use an Hitachi that is over 12 years old, also! I almost always have the loaves cook all the way through in the bread machine.
    chef 138622
    Sun Jan 30, 2005 3:48 pm
    Food.com Groupie
    I think I should have posted this http://www.recipezaar.com/bb/viewtopic.zsp?t=105724 here lol

    Great info in this thread. icon_biggrin.gif
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