General consensus is that Panasonic and Zojiroshi make the best breadmakers.
Zojiroshi makes what they call a mini-breadmaker that's pretty small, the Breadmaker BB-HAC10
Panasonic also has 1lb machines that are about the same size.
Hi! Sorry got caught in some home reno, lol.
The recipe is right out of this book
On one hand, I appreciate the work writers do, and I highly recommend supporting them, so I feel a bit weird sharing it. On the other hand, this is just one recipe out of many in the book, and it's not exactly a 'secret' recipe that she created solely by herself- like I wouldn't share the family recipes she had. If anyone feels like it's a dick move to include it here, lmk and I'll take it down. I'll try to skip the process, though, as that might be her creation
I did deviate from her process/recipe a tad: I just used the regular order the bread machine uses: liquids, oils, eggs, sugar/salt, flour, yeast- rather than adding butter in small chunks during kneading, and used dairy-free butter/milk as a sister is allergic. The bread tasted delicious and very so like a brioche!
paging: /u/Somepenguinsss /u/fallowdeer /u/yorkshiretea1992 /u/Wild_EVIL_WOMAN /u/gonnzz
For Christmas I got a quite dated looking book called Brilliant Breadmaking in your bread machine by Catherine Atkinson. It is in metric measurements however not yet tried any recipes out myself.
https://www.amazon.co.uk/Brilliant-Breadmaking-Your-Bread-Machine/dp/1905862954
My favorite breadmaker recipe:
This is for a 1 pound loaf, scale up if your machine makes larger loaves.
1 tablespoon olive oil
1 rounded tablespoon (5g) instant oat flakes (optional, improves the texture)
125mg Vitamin C (makes a big difference)
1 cup (125g) whole wheat flour
1 cup (125g) high-gluten white flour
3/4 teaspoon instant yeast (preferably not 'rapid-rise' or 'bread machine' yeast)
Add all ingredients except yeast to the bread pan (liquids first, flour last).
Mix for about a minute using the 'dough' program. Use a rubber spatula to scrape away any flour sticking to the corners of the bread pan.
Let stand for about 90 minutes. Add yeast. Bake using the 'French bread' program.
You may need to adjust the amount of water and yeast -- depending on the temperature and humidity in your kitchen, how dry your flour is, and the particular brand of yeast that you use.
The bread on the left was too damp and had a touch too much yeast.
To make your milk buns even tastier and MOISTER do the following :
•use starch instead of flour in the tangzhong. Starch holds way more water resulting in even moister buns. Just a tablespoon of starch instead two tbsp of flour.
•Add dry milk powder to the dry ingredients. I use coconut milk powder some recipes call for two tablespoons and I've seen some call for a 1/4 cup. I use two table spoons personally.
•use coconut milk instead of regular milk in the recipe
I made the King arthur flour version a few times and recently I switched half the white flour with whole wheat and made them with oil and a flax egg instead. They were the softest and puffiest whole wheat buns I've ever eaten. If nothing else add the milk powder to your recipe it adds this deliciousness to your buns that is just so good
I really like my Cuisinart CBK-200. Its got all the bells and whistles you are probably looking for in a bread maker. I use mine mainly just on the dough cycle since I bake the bread in the oven (it comes out way softer that way). Its only about $159 right now on Amazon.
I have this particular book and it has TONS of recipes. The book breaks them down in sections like basic breads, sweet breads, gluten free, whole grain breads, sourdough, breads with cheese, etc. I have several go to breads that I make from this particular book.
Also, if you decide to get crazy and bake bread in the oven (I prefer using my bread maker as a mixer and bake in the oven as the bread comes out way softer) the recipes translate well.
Well if you get bread machine yeast, there's no need to activate it beforehand. But if you're using regular active yeast then I can see where that could be an issue...but yeah, definitely try it again with new fresh yeast and let us know if it works out.
You can get this much cheaper at your local grocery store, but try using this in your bread maker if you want to speed up the process a little bit. Ive used it in mine and it works like a charm:
I have the Cuisinart CBK-200, it runs about $180 (USD) pretty much anywhere online. I personally love it. Its got all the bells and whistles one could want (loaf size, crust setting, multiple bread type functions, pause start button, delay timer if you want to pre-add ingredients for a loaf later, beeps to alert when to add cheeses or nuts or things the recipe calls for, alarm to remove the kneading paddle if you so choose). It also comes with a measuring cup and dual teaspoon/tablespoon, and a book with some starter recipes. Its very user friendly if thats what you're looking for.
https://www.cuisinart.com/shopping/appliances/bread_makers/cbk-200/
I also highly recommend The Bread Lovers Bread Machine Cookbook. Its got literally hundreds or recipes for all different types of breads and doughs you can make right in whatever bread machine you choose to buy. From regular white and wheat breads, sweet breads, savory breads, some gluten free options, pizza doughs, recipes for making your own pasta. It even has ingredient lists with quantities for different size loaf (typically 1 1/2 and 2 pound loaves). The jalapeño cheddar bread is a personal favorite.
https://www.amazon.com/Bread-Lovers-Machine-Cookbook-Bread/dp/155832156X
These are my personal suggestions and I hope they help...and happy bread making to your mother
But most grocery stores should have it.
I've been making my own bread for probably 15 years and my wife got me one of these a couple of years ago. Simplistic and total game changer. It also performs well if the loaf is right out of the machine.
https://www.amazon.com/Out-Woods-Oregon-Slicer-Walnut/dp/B001DSP828/
I went through the same problems years ago but moving to "instant" yeast was a game changer and I've never had problems since. You use a little less (1.25 tsp instead of 2 tsp) and you don't bloom it in warm water. Just mix it in with the dry ingredients and proceed. The small yeast granules are coated with ascorbic acid to keep it viable and also protects it from salt in the recipe so no need to keep them separated during adds. I get it in 1lb vacuum bags, and the cost is equivalent to 4 small packets of yeast. I just secure the contents in a mason jar and keep that in the fridge. It lasts me about a year before I see a small drop in rises then I buy a new bag. Believe me, you will never trust another yeast again!
https://www.amazon.com/gp/product/B0001CXUHW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
All good, hope you can find a solution that works!
You migh want to look into Purple Power degreaser. I have used this and similar products in foodservice and they are very good at removing stubborn grease, even old caked-on grease. You have to wear gloves, as it degreases you too.
Looks like I can get this one but it has mixed reviews re; quality
Yes! I love soft sandwich bread with a dense crumb.
Generally speaking, the dough recipe should have far and I also think milk helps. I add liquid lecithin, about .25 teaspoon. I add it to the liquid/fat. I then add dough conditioner/enhancer (I use this.
It's a basic bread slicer from Amazon. I don't like it because I'm not able to slice up the entire loaf at once, because the guides change size halfway down. But I haven't been able to find a wooden bread slicer that doesn't do that, so it's a bit frustrating.
As u/bogiesan_02 noted, you are using way too little water (or conversely, too much flour). This is a common problem because:
a) Recipes that ship with bread machines usually use too little water
b) You're probably measuring flour using cups, which makes it easy to put in too much flour.
Flour is supposed to be sifted before measuring, if you don't too much flour goes into a 'cup'. The easiest way to get better bread is to buy and start using a digital scale (like this one from amazon). You should also try using recipes from King Arthur flour, which are better than the ones that come with the bread machine.
Just checked and Amazon UK has at least one Zojirushi on sale over here.
Zojirushi Home Bakery Breadmaker BB-KWQ10 https://smile.amazon.co.uk/dp/B01N4ABG3D/ref=cm_sw_r_cp_api_i_YGE98QDCHVDX8B681E1R
I'm using a Breadman 2lb (BK1050S) on the French bread cycle, and here's the recipe:
Not sure why my top crinkled/broke, open to any advice there. It's purely cosmetic though, so not too worried (there's no big gaps or anything like that). Wondering if maybe I should leave it in the machine to cool down, as opposed to immediately dumping it & putting it on the cooling rack?
Many thanks to you folks for all your posts, this is a fun sub to read. Wishing you all a fine day!
I agree, the dough is too dry. Given that the bread has been rising less and less, and that OP uses a cup for measuring, I'm guessing that it's a problem with measurement. I think that OP has been scooping out more and more flour making the dough drier and drier over time, exacerbating the problem.
OP, I suggest using a digital scale like this one and measure ingredients by weight rather than by cup. 1 cup of flour is 120 g, and 1 cup of water is 240g. Following your recipe, you want to use:
Recipes will seldom give hydration levels, unless written for professional bakers. Still, baker's percentage and hydration are one of the most important things to learn if you are serious about bread making. It will allow you to compare recipes quickly and easily adapt recipes that you come across.
Basically, you want to measure other ingredients as a percentage by weight of the total amount of flour that you use. In the recipe that you gave, the hydration is 55%, since 400 / 725 = 0.55
To calculate bakers percentage convert everything to weight in grams, and divide by the total weight of the flour. It's also the easiest (and probably the best) way to bake. Measure everything in grams using an electronic scale. If you don't have an electronic scale, get a cheap one from amazon, like this one.
Commonly used baker's percentages for water, salt, and yeast are:
Of course! Here's the recipe I used, for a 1 kilo French bread:
-25,5 ounces of flower (725grams)
-2 and a half teaspoon of yeast (7grams)
14 ounces of water (400 grams/around 1 1/2 cups)
1 teaspoon of salt
-2 tablespoons of olive oil.
I did add a little bit more water while the machine was kneading, feeling that the dough was a bit too dry (couldn't incorporate all the flour).
The machine I used is this one: https://www.amazon.fr/dp/B00IJOKP22/ref=cm_sw_r_apan_i_0A66S82DJWCCSXGCVNFX
I had a recipe I used with my old bread machine, I simply mixed that one with the one from the recipe book that came with the machine. That may have been my mistake 😂
Thanks for the answer ☺️
Sorry, missed your reply whilst editing my comment.
Yup, that sounds right, either increase the milk or reduce the amount of flour, or both. But get yourself a digital scale. The actual amount of flour varies a lot if you measure using cups. Better to go by weight. a) It's more accurate, so it'll be easier to be consistent. b) You can calculate baker's percentage more easily, which will give you better experience when making other breads.
Yup, that sounds right, either that or reduce the amount of flour, or both. But get yourself a digital scale. The actual amount of flour varies a lot if you measure using cups. Better to go by weight. a) It's more accurate, so it'll be easier to be consistent. b) You can calculate baker's percentage more easily, which will give you better experience when making other breads.
My favorite is The No-Fuss Bread Machine Cookbook by Michelle Anderson. I think it's free with Kindle Unlimited, but the recipes are in imperial units.
I got this one a couple of weeks ago and like it a lot. I bought it “used” off that Amazon for about $55.
https://www.amazon.com/gp/product/B005FUMXMS/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
I have a zoji mini. This is the bread slicer I use. I recommend it if you are tight on counter space. The feet don't stick to my counter super well, but if your bread is even just fairly cooled and you can apply some pressure down on it without crushing it, it slices very well and evenly. It is in metric units.
I have been able to slice delicate loaves of Japanese milk bread and fluffy brioche well in it without deforming the bread at all.
I use this guide: https://smile.amazon.com/gp/product/B07TV2DLKW/
It has three different widths, but use the thinnest most of the time. After 18 months the knife has caused some damage to the board at the bottom of the slice, but still many more years life in it.
I use this slicer. It's meant for slicing meat (and it is great at that,) but it's basically just a sharp, non-serrated bread knife. I guess you might need a true "bread knife" if you have a really hard crust, but for a normal crust, serrations just tear up the bread.
This one was so large I couldn’t stop laughing, discovered it helping a friend move.
Oster Long Slot 4-Slice Toaster, Stainless Steel (TSSTTR6330-NP) https://www.amazon.com/dp/B00NZIQLMU/ref=cm_sw_r_awdo_navT_a_EWKBGMGD2E378NFVH4PF
Looks like a replacement basket is almost as much a new machine
Works amazing for me!
Prepworks from Progressive International GBK-8 Adjustable Bread Keeper https://www.amazon.ca/dp/B001BB2LMM/ref=cm_sw_r_cp_api_glt_i_1DKTF6NWTFDZA4HGY41Y?_encoding=UTF8&psc=1
This is what I use! Absolutely love it and helps the bread last!
Prepworks from Progressive International GBK-8 Adjustable Bread Keeper https://www.amazon.ca/dp/B001BB2LMM/ref=cm_sw_r_cp_api_glt_i_NWZMHA7K7GA7266PHKCV?_encoding=UTF8&psc=1
I bought the Amazon Basic bread maker for $60.
Simple but worked great.Amazon Basic Bread Machine
Well... that's one hell of a first loaf.
I love making bread and being able to control exactly what goes in to it.
Consistency is one of the hard parts to making good loaf after good loaf. Its an art as much as it is a science, like many areas of cooking.
You might already be doing this but my advice is to buy a good scale and document the weights of water, flour, yeast, ect... that you use when you make your loaves and be sure to document any tweaks you make the basic recipe.
Writing that stuff down will pay dividends in the long run.
This is a good food scale for bread, but there are cheaper models.
This one allows you to weigh your flour, water, and other bulk ingredients on the big scale and at the same time weigh your yeast, salt, sugar and other small stuff down to the 10th of a gram on the small scale.
Great job on that first loaf! Keep up the good work.
https://www.breadmakermachines.com/recipes/cranberry-walnut-bread-recipe/
I promised my grandmother I'd bake her some bread and landed on this recipe, she loved it! (Her only suggestion was more cinnamon)
I substituted the walnuts for pecans in this recipe because it is what I had. It tastes fantastic though I imagine walnuts would've tasted better.
I baked it in a KBS bread machine I got a few months ago. I love the machine, my only issue is the nut hopper could be larger (it holds about 3/4 a cup) and the paddle dowel isn't ceramic so I can't remove the paddle before the baking cycle. But it is a great machine for the price and I'd buy it again.
Sorry. Must have linked to the wrong manual.
In terms of features: The pinned FAQ will help you to know what you want. If you want to make any unusual recipes, you'll love having a programmable custom cycle. (for instance mine makes a delicious 12-hour no-yeast sourdough loaf) Zojirushi and Panasonic are two brands I've heard of that are programmable and high quality.
In terms of how to shop, the big questions are 1. how much is your time worth to you, and 2. how much is a delay in getting your bread machine worth? In other words, how much would you charge a stranger to do an hour of their thrift-store shopping for them (or driving to someone's house on FB marketplace), and how much would you charge a stranger per day to lend them your bread machine? Because if your time's valuable, it might be worth the convenience to just snag a really nice bread machine off ebay or something (I bought my zoji CEC-20 on ebay, used-like-new, for $100 shipped; totally worth it). And if you're not in a hurry, use an auction sniper. And certainly check FB marketplace because why not.
Hope that helps!
Looks to me like there is way too little water in the dough. Did you use a scale to measure, or scoop out using cups? Using cups and spoons to measure is notoriously unreliable. If you have a scale, use it instead. If you don't, get a cheap digital scale, they're great!
I've got a couple of go to recipes. Try them out and see how it goes. Good luck! 😀
Light Multi-grain Bread
Put into the breadmaker:
3 tablespoons rolled rye flakes (15g)
100mg Vitamin C (optional)
2/3 teaspoon salt (4g)
1 teaspoon sugar (6g)
1/2 cup milk (120g)
Start the machine and mix briefly to moisten, then stop the machine and let sit for a few hours.
Next add:
Mix for about a minute using the 'dough' program. Use a rubber spatula to scrape away any flour sticking to the corners of the bread pan. Place yeast on top of the dough.
Bake using the "Brown bread" program.
Rich Brioche Bread
Mix the following in the breadmaker and let sit for 3 hours:
Add the following and start the brioche or white bread cycle:
Remove promptly, and let cool in the oven.
That look like it has way too little water. Did you use a scale to measure, or just scoop out using cups. Using cups and sppons to measure is notoriously unreliable. If you have a scale, use it instead. If you don't get a cheap digital scale, they're great!
I've got a couple of go to recipes. Try them out and see how it goes.
=======================
** Light Multi-grain Bread **
Put into the breadmaker:
3 tablespoons rolled rye flakes (15g)
100mg Vitamin C (optional)
2/3 teaspoon salt (4g)
1 teaspoon sugar (6g)
1/2 cup milk (120g)
Start the machine and mix briefly to moisten, then stop the machine and let sit for a few hours.
Next add:
Mix for about a minute using the 'dough' program. Use a rubber spatula to scrape away any flour sticking to the corners of the bread pan. Place yeast on top of the dough.
Bake using the "Brown bread" program.
==============================
Rich Brioche Bread
Mix the following in the breadmaker and let sit for 3 hours:
Add the following and start the brioche or white bread cycle:
Remove promptly, and let cool in the oven.
In my big zojirushi the 1.5 lb loaf is the best size for sandwhiches. I'm not sure if that translates to your breville or not. This is the bread box I use. If you are making really tall loaves they may not fit in very well. I actually store it on end with the cutting board down. It keeps the cut side pretty well sealed up so it doesn't dry out, and it takes up less counter space that way
I use the dough only mode and bake 2lb loafs in these pans.
The I store them in these bags.
I want a Pullman pan for sandwich loafs but I have not speu g for one yet.
Have you seen those bread slicing jigs? Was thinking about getting one of these, do you think it’s worthwhile?
Limited-time deal: Bamboo Bread Slicer for Homemade Bread Loaf – Wooden Bread Cutting Board with Crumble Holder – Foldable and Compact Loaf Cutter – Thin or Thick Slices https://smile.amazon.com/dp/B07XYG6VB1/ref=cm_sw_r_cp_api_glt_fabc_TCYHMCPEAZBN275MGSCW
Yes I made white bread the other day! I love oat milk so that’s what I would use, but I think any milk substitute would work. And for the milk powder I used coconut milk powder. That was yummy.
I got this one off Amazon and used it just like regular milk powder.
Yes. This is the one I have (discontinued years ago). Toastmaster Food Slicer
Today, I’d get one with a 7 or 7.5 inch blade because my 6.5 inch blade is a little short for the taller loaves.
Use this: https://www.tesco.com/groceries/en-GB/products/271257713
Don't activate it - just keep it in the fridge.
Typically mine goes off when I have about 10% or 20% left in the tin - you can tell when it's started because the bread doesn't rise quite as high as it does with a fresh tin, but about ½" lower; if you keep using it, the bread will be 1" below the top within a loaf or two.
I keep mine in a tupperware container like this, in order to double-seal it against air and moisture: https://www.amazon.co.uk/dp/B0000AN4D0
I always use the cheapest supermarket white flour.
The kbs pro is what I got. It was 130$ on sale, right now I think it’s at 140$ https://www.amazon.com/dp/B07BYXHYLY/ref=cm_sw_r_cp_awdb_imm_t1_B8XQFbR2X7C5K?_encoding=UTF8&psc=1
The only problem I’ve ever had with it was my mom’s fault, she threw the paddle into the trash because it was lying on the counter, I just got a replacement.
I got some plastic bread bags and bag ties off of Amazon that have worked well for me. My stuff stays fresh for several days.
If you're interested, these are the ones I got:
I use a scale and would highly recommend one. It leads to way more consistent results and a smaller margin of error. I have this one from amazon. You can get them at a big box store as well, but if I remember correctly, amazon was cheaper. I only use the scale for ingredients that I would use measuring cups for. There no need to weigh a teaspoon of salt or a couple tablespoons of sugar. You can google the weight per cup of flour, as I forget what it is now.
You can get by without one to start, but it is a bit more involved. You never want to scoop out flour with the cup, because it tends to pack the flour and leads to a tougher loaf. Stir the flour in the bag or canister then lightly spoon it into the measuring cup. Level off the excess with a knife. Then you should sift it. You can do this with a simple wire strainer or get a full on sifter, but if money and space are tight, a strainer is fine. This will break up clumps in the flour so your bread mixes better and has a better texture.
Check the manual that came with your machine and see how they suggest adding ingredients. Usually it’s all the wet stuff first, then the dry. If the recipe calls for yeast, you just put it in the middle, on top of the dry. Fats are usually placed on top, around the outer edge. Don’t forget to put in the mixing paddle! It’s very disappointing to go get your bread only to find it almost the same as when you started it, only gooey and warm. Not that I’ve ever done that. Lol.
If you really get into making bread regularly, like I do with that one I linked, you can measure out your dry ingredients into zipper bags so all you have to do is grab one of those, add your wet stuff, fat and yeast and go.
I have used the older Panasonic ones, and while the bread is quite good, I've always noticed the top seems to miss some crunch, so I was thinking a top element should help with that. Been looking at buying the Sage one, but Amazon reviews seem to be really poor with lots of bad reviews due to bad quality issues. May have to look at buying a newer Panasonic one, as Cuisinart also does not seem to be available in the UK :(
Sadly being in CA there's not much open...
I will check with my local thrifts when things get a little better.
I would love one of the 2 you mentioned but holy cow they are expensive new. If you don't mind me asking about how much was the thrift store cost for them?
I have my eye on this one on Amazon.
https://www.amazon.com/KBS-Automatic-Bread-Machine-Stainless/dp/B07ZQ711SW/
For people who are having trouble finding yeast, amazon has 1 pound packages of Saf-Instant Red yeast for around $10-$11. Yeah, that's like twice the old price, but it's still cheaper than the above (~$0.70/oz vs the above $1.15-$1.16/oz). Put the excess in the freezer, and it should keep for well over a year.
However:
You want Saf-Instant Red yeast, not Gold. The Gold is for high-sugar breads like Hawaiian Sweet Bread. See here for more info.
Take a note of the expiration date on the package when you receive it. Some people have reported receiving expired product.
This is the flour that makes absolutely incredible pizza crust because it is so manageable once it's kneaded and tastes great.
La Molisana Double Milled Durum... https://www.amazon.ca/dp/B07NMYJQNK?ref=ppx_pop_mob_ap_share
This is the Amazon Canada site but I'm sure you should be able to get this in the US as well.
Same place that I get most things...Amazon!
This is really great yeast that I store in the freezer: Saf Instant Yeast, 1 Pound Pouch
I use this. Works fine for me. Amazon lumped a lot of reviews for other items together so those don't look right.
https://www.amazon.com/gp/product/B001BB2LMM/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
I ended up ordering this $22 bamboo box: https://www.amazon.com/dp/B0053XZEP0/ref=cm_sw_r_cp_apa_a53FAbT4JSCYF
With these plastic wraps: https://www.amazon.com/dp/B075B1K8J2/ref=cm_sw_r_cp_apa_x73FAbSPC55DM
I have this one and I am very pleased with it.