Buying a bread machine--which model?

[shellymck]

If you use your bread machine regularly and are happy with it please recommend it. I'm looking for something not too expensive--I've followed the earlier discussion about whether or not to buy one so I'm aware of the caveats. Also, can someone please explain the difference between the vertical/horizontal loaves people were talking about? Thanks.

[CindyJ]

I've got an older model of the Zojirushi (BBCC V-20) and I love it!

[btnfood]

I would also highly recommend the Zojirushi. This machine has served me well for several years. I usually bake my bread on a stone in the oven, but the Dough cycle on this machine works very well. The horizontal, traditionally-shaped loaves of bread are a lot more attractive if you plan on baking your bread in the machine.

I just noticed that King Arthur is now offering a second "mini" model that looks very attractive if you have space limitations. Take a look at their website.

[macca]

I love my Zojirushi. Got mine as a gift years ago, and use it for pizza dough and bread. Like you, I never bake my loaves in the machine. We make the dough, and bake the bread in the oven. I do have a pullman pan, which is great for making sandwich bread.

[yayadave]

I think rainey meant a horizontal loaf - longer than it is high - like a normal loaf. A vertical loaf would be higher than it is long.

The two mixing blades might be worthwhile. My Breadman has only one mixing blade in the middle and I use a spatula to make sure the flour at the ends of the pan gets mixed into the dough. On the other hand, with two mixing blades, you get two holes in the bottom.

My first bread machine was a DAK and it mad a round, verticle loaf. Made unusual sandwiches but they tasted fine!

[rainey]

I did mean horizontal! Thanks for pointing that out. (The brain damage is showing again. =o ) I edited the original to avoid confusion.

The thing about the holes that the mixing blades create is, it's soooooo much better to use the "dough" cycle and bake in the oven that that's never a real problem.

[rainey]

The one I've had for 20 years is a National. I think this was a division of Panasonic that no longer exists.

If i were buying a new one I'd go with the Zojirushi http://shop.bakerscatalogue.com/items/Zojirushi_Home_Bakery_Supreme_Bread_Machine_BBCCX20.html

The horizontal format will give you the best access to the mixing pan and, should you sometimes want to bake directly in it, a more practical sized loaf. Meanwhile, the machine will do the maximum amount of dough and will mix and knead it effectively with two blades. The $200 price is higher than many machines but it's *half* what I paid 20 years ago! And this heavy duty machine will give you a lot of years of great service. I think that's why King Arthur settled on it when it kitchen tested the range of machines available.

While you're considering a machine, also consider a baking stone. Get the deepest one you can find. When I get my new oven I'm also getting the surround type http://shop.bakerscatalogue.com/items... but even a heavy bottom stone will make an *enormous* difference in your crusts.

[baloo]

I totally agree. I have the Zojisrishi that King Arthur recommends and I really like it. You can make just about any type of bread in it and it does a great job. It's totally programmable so you can customize just about anything. It does a great job kneading. I also agree that a baking stone is a great idea too if you plan on baking the loaves in your oven. Even if you let the machine do all the work, you still get a great loaf, but the stone will make your crusts even better.

[yayadave]

Re crusts: I have been wondering what would happen if I put a half cup of water in the bottom of the machine when it's ready to bake. Anyone tried this?

[Karl S]

Uh, if you mean in the cavity with the electric elements, all I can say is that you may as well discard your machine.

[yayadave]

I sorta figured - but wanted a little confirmation!

[rainey]

Yeah! Plus only a tiny part of the crust is even exposed when the dough is in the pan so steam wouldn't even make contact.

Don't bother baking in any bread machine. You get something that's like the grocery store bread you're hoping to avoid — regardless of the recipe — unless you hand form and oven bake.

[Karl S]

I disagree with the latter paragraph. I certainly have made my share of loaves by hand. But there are things that I can do in my Zoji that I don't readily do by hand. They make great sandwich and toasting breadsm, and if you get a good cookbook (Beth Hensperger's book for bread machine is tops -- and if she is not a snob about bread machines, neither should we be) you can have a great deal more fun than you would likely have without one.

[dragonfilly]

I see this is an old post, however, I was just given a bread machine by my daughter that is a National. She no longer had the manual and I have never used ANY bread machine before. I have been looking on line for a manual (to no avail) and came across your post here. Do you still have your machine/manual? Any assistance you could give me would be GREATLY appreciated!

[msobrien]

I found this website the other day for those who don't have thier manuals, maybe this will help
http://www.hillbillyhousewife.com/bre...
good luck!