OK everyone - I SO want one but it almost overwhelms me. I have no clue which bells and whistles are important.

I know I want one that has a delay - but after that any suggestions?

Recommendations as to which options and brands should be on my short list and possibly which ones should not would be gratefully appreciated.

I have one from a garage sale. I used it a few months and thats it. Garage sales have lots of them. I can do it faster and with better results with my two hands :wink:

I have one use it alot in the winter. Nothing better than to come home from work with the smell of fresh baked bread!

I have a William-Sonoma one I bought at a garage sale. It's the best I've had.

No matter what breadmaker you buy, here's 2 hints I've learned with mine.

1) If making the bread now, rather than a delay, warm the container by putting it under running hot water while you gather the ingredients. And use water/milk just a little warmer than usually required. Remember, yeast can be shocked by cold or get too hot. I tested my containers and by putting the 120 deg to 130 deg water in a cold container, it dropped the temp by 20 degrees!

2) We live in high altitude, 4300 feet. I learned that when making bread at this altitude, I have to reduce the yeast by 1/4 tsp. -- a packet of yeast is 2 1/4 tsps. If you forget and put in all the yeast, then reduce the "raising time". At higher altitudes, yeast expands MORE than at lower. (oh, and I could tell you teh heartaches while learning to cook at high altitudes :x )

Good luck, enjoy, now excuse me, I need to go make some cinnamon rolls!!!!

I have a cheap one I've had for years. I used it maybe twice a year to make rolls.....it mostly collects dust. :roll:

I have a Zojirushi and it's a great bread maker. I used to make bread in it every day. This is our 4th one in the last 17 years, we have burned out the others. My DH loves bread with dinner. We still use it at least 3 x a week, more if we have some kids at home.
It is great, we love it. (unfortunately it has added to my wasitline)
A "quick" cycle and a dough cycle in the "quick" are tops on my list. I don't every use the "Jam" or "cake" or "sweet bread" cycles.
We very frequently use the dough cycle to make a french bread we then shape and cook in the oven, or for sweet roll dough, or pizza dough, we even make our own hamburger buns (unless we are serving a dozen or more people)

Am with Jims Gem, have used our bread maker lots, also our DIL borrows it. Love the hot bread, a bit too much though :roll: Smells and tastes just too good and we all overeat on hot bread and butter. Have to stop using it so much :lol:

It sounds like it's either used a LOT or not at all. I don't have one. I used to do LOTS of yeast bread baking. Now I wonder how I ever managed all that I did. I did like the feel of the dough while handling it.

Thanks - for all the info

The garage sale thing has not worked up here - I have looked and looked - and not seen any but have responded to a few Craigslist.

Thanks amandasgrandma for the great tip. I looked at William Sonoma on line - they now sell Cuisinart.

The Zojirushi was on the top of my list, Jim's Gem, but thought I should try a cheaper one to make sure I will use it and like the outcome. What is the difference in these two cycles and what do you make with them?

Well the Z bread machine, at least, has a set of cycle's for a quicker yeast. You can buy the Red Star quick yeast and use it on the quick cycles. It is a faster acting yeast. You also can buy regular yeast and it has a longer rising time, I buy the quick yeast these days so I can make a loaf of bread in 2 hours as opposed to 4.