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Best Bread Machine, Anyone?
I'm looking for a bread machine, since our sensitivities/intolerances mean that most of the storebought bread--spelt, sprounted, or otherwise--won't work. Namely because of additives, not the flour or grain itself.
(Did you know that potatoes or potato derivatives, like Niacin or Thiamin, are in just about everything in your grocery store? It's in milk, cheese, most bread producs, there's a very short list of things it's not in. I'm not too happy about it.)
So I'd like to make my own bread, but the only way that's going to happen is if I have a bread machine. The "Breadman" brand is consistenly highly rated on amazon.com, but I was wondering if anyone had any recommendations.
Comments
I have a Breadman
It works quite well, though I only make a fairly basic half white/half multigrain bread in it. The model we have has all kinds of options, including a little chamber to add things like dried fruit or chocolate chips. I find that it helps if I scrape the sides during the first knead and take the bread out immediately when it finishes baking. You can also fiddle with the times and create your own programs if something isn't working. I know I'd never make bread if I didn't have it--with it, it only takes me about twenty minutes to set up and three hours later I have bread.
I have a Zojirushi
I purchased it at least two years ago and use it weekly. The machine has always performed much better than I. It was up to snuff right out of the box while I took a few months to get in the groove.
A few tips are probably in order. Learn from my mistakes. A good breakmaking cookbook makes a difference. Try shopping for them at bookstores so you can examine the recipes. The one I use might not "fit" you so I won't recommend, but the author is Beth Hensperger. I can vouch that her measurements are precise and her recipes carefully tested. That is the type cookbook you seek.
Use quality ingredients. Measure as exact as you can. Room temps on everything unless stated differently. For whole grain flours, the secret I've discovered is to keep them in an air-tight container in the freezer. They have a much higher oil content and should not be stored at room temperature else the oil turns rancid. Once that occurs the loaves will be heavy and not rise to potential.
I think any of the machines that get good reviews would be fine, frankly. Most of the expense difference between them seems to be based more on loaf size, or achieving some "ideal" loaf shape.
Bosch
Hi.
I realize it's a mixer, but the bosch universal has made it possible for me to make 2 loaves in about 15 min...1 hour 30 min if I count baking, rising. I only let it rise once (in the pan) for about 15 min in a warm oven (spritz whole wheat with water for best rising), then take it out and preheat to 350. I make bread weekly for my family with it, mainly for health (and $$) reasons. www.pleasanthillgrain.com has some great bread making items, which really simplify things.
Breadman Ultimate TR2200C
I love my Breadman Ultimate TR2200C. I use mine several times a week and have never had a problem. It is quite inexpensive – I ordered mine from Wallmart. I also have a grain mill. That way you can mill your grain fresh. Fresh milled flour has the full nutrients nature intended and it is not rancid (as most store bought flour is). Making my own bread is the easiest thing to do with a mill and a bread machine. My Breadman does all the kneading for me and I let it rise once in the machine (just set it to the dough setting). I pound it out and let it rise 1-2 more times (depending on how long I will be home) and bake in my oven. If you need any other assistance with bread making you can email me privately and I will help you anyway I can. It really is the best change we can make in our families diet.
Breadman and diet
Sad that most people do not know that going strictly organic on foods usually solves the allergy to foods problems. All farm stock, cows, chickens, pigs, and turkeys are fed a lovely diet of antibiotics, some hormones, and Genetically Modified foods. They lied about the testing on GM foods and now EVERYONE is developing food allergies to everything and in some cases dying. I had gluten intolerance, lactose intolerance and a few other "Allergies" that all went away when I went organic. I had Exzema in patches on my body. I even went to my doctor and asked her why would you say I am lactose intolerant and tell me to quit drinking milk when in reality I am antibiotic intolerant and that was the real reason for my so called allergies to milk? Or that fact that GM soy is in everything and that also causes severe allergies? She didn't answer me just got mad and left the room. I think more people need to be aware of what they are being fed. Genetically Modified foods have 10,000 times more of the cancer causing agent Roundup(Pesticide) then if it was sprayed on. 80% of the food on grocery stores shelves has GM foods in it. Even the organic community is allowing Acorbic Acid(GM Corn) into their foods. People need to be aware and make a lot of their own foods since the companies making this crap has been allowed to subsidize our FDA and EPA, Monsanto Corp, Dupont and Dow Chemical are basically allowed to poison all of our food and other countries are banning any food to be shipped from US. Nice huh?
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