Do you like your bread making machine and why?

[MorelCabin]

I use mine all the time...but only to knead for me...I take it out and rise it the second time myself and bake in the oven. I don't like the texture of bread baked in the breadmaker...I find it too dry

 

[savingdogs]

Well sincerely like is probably as good as it gets!

Hm....my main idea was to cook the bread without using my tiny oven, I wonder what bread machine is the best "cooker"?

 

[Marianne]

Well sincerely like is probably as good as it gets!

Hm....my main idea was to cook the bread without using my tiny oven, I wonder what bread machine is the best "cooker"?

I bet they're all pretty much the same in that regards. The one I have does a good job of baking white, but I think the bread is a little too dark when I use the whole wheat setting.
Another good thing would be what Icu4dzs said on the bread making thread, you'd have a fresh loaf when ever you wanted, instead of having extras go a bit stale or having to freeze them.
Pat's right, you have to tweak your own recipes. Adding an egg or a bit more oil helps the texture. I think I also started using milk instead of the water, too...or half milk and half water...been a while.

If you can get one at the thrift store pretty cheap, it might be worth the try.

 

[mlynd]

I still love mine even tho I'm having issues with making bread I have a busy life and the convenience of having one to make better food for my family is what I want it for ,so if a loaf comes out not all the way right my family eats it anyway or I make stuffing or I feed the critters with it and I try again

 

[savingdogs]

Well my loaves hand-kneaded came out pretty good.

In what way would adding egg or milk change the texture? Sorry, I really have never baked bread.

My bread was a little ....thick....and I'd like to make it lighter and fluffier. Would adding goat milk, or egg change that?

Oh, and Hubby found yeast for me in the bulk section of one of those pack-you-own grocery stores, thank you all so much for the lead in the right direction. I've always just seen those packets on the baking section of the market! It was three dollars for a pound!

Yay SS!

 

[Farmfresh]

Since I am Gluten free I have to make all of my bread. I got my bread machine at a Good Will for $5.00 and really love this one.

It is a Hitachi Bread Master II. It makes a LARGE loaf and works great.

Before this one I had a Breadman machine and I was non too pleased. It had a small capacity and bread was often rising up to overflow the bread pan. :/

 

[Farmfresh]

In what way would adding egg or milk change the texture? Sorry, I really have never baked bread.

Egg adds more lift - as does a bit of honey or sugar which feeds the yeast.

Milk causes a smaller finer air pockets in the bread.

Oh I could SO bake a great loaf ... now I am gluten free and even working with wheat flour makes me have a sore throat and headaches.

 

[Marianne]

Since I am Gluten free I have to make all of my bread. I got my bread machine at a Good Will for $5.00 and really love this one.

It is a Hitachi Bread Master II. It makes a LARGE loaf and works great.

Before this one I had a Breadman machine and I was non too pleased. It had a small capacity and bread was often rising up to overflow the bread pan. :/

Ahaaaa! Okay, now I'll have to look for Hitachi. Maybe I'll get lucky and score one at the thrift store, too!
I've been thinking about what's been said on these two latest bread threads and want to try the bread machine again.

 

[savingdogs]

Hitachi! This is what I've been looking for to, someone who loves their bread maker.

Does spelt have gluten, Farm Fresh? I'm trying baking some right now.
So far, it isn't rising. Maybe it is slower? I wish I had added sugar or brown sugar now.

Is it too late to add sugar since it is already dough? It seemed harder to work the dough, like kneading a big rock. I don't have high hopes for this loaf.

Maybe a LOT of rising.

 

[Marianne]

In what way would adding egg or milk change the texture? Sorry, I really have never baked bread.

Egg adds more lift - as does a bit of honey or sugar which feeds the yeast.

Milk causes a smaller finer air pockets in the bread.

Oh I could SO bake a great loaf ... now I am gluten free and even working with wheat flour makes me have a sore throat and headaches.

Yep, I agree. I like the texture better than breads made with all water. I think it also adds to the flavor, more nutrition vs just using water. I have also used nonfat dry milk instead of regular milk --anything to keep from having to go to the store. Potato water makes good bread, too.
I alway add some sugar, honey or molasses to bread ingredients, but I don't have the health restrictions as some others do.

I just can't imagine having to go gluten free... bring on the bread and pass the pasta. I'm a bonafide carb addict.