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.

That is good to know - I was not sure what the cycle meant - Sounds like that too should be on my list :-) THanks

I use mine all of the time to make the dough...my hands just can't take all of the kneading, especially with the heavier wheat breads and them I run the dough only cycle twice :wink:
I put the dough in loaf pans, muffin tins, pizza pans, shape into hamburger and hot dog buns, make cinnamon rolls...anything made out of dough can be made in these and clean up is a breeze with them. The only thing I do not do with mine is bake the bread in it...I just don't care for how it turns out.... I also use all of my own recipes as well as bread machine ones!
If you are wanting to use the delay feature, remember you are not supposed to use dairy products then, as they are sitting out for hours!

I have one and I used it a lot at first. Now we just use it once in a while in the winter. I like fresh bread with my roasts and stews.

We use ours just about everyday. After making our own bread for years now and onto our second machine I find I dont really like the texture of shop bread.
We also make the dough for pizza and foccacia. I also make cinnamon scrolls and fruit bread. You can also make jam and pasta in our new machine but that is something I still dont use the machine for. We know people that have bought a bread machine and only used it a few times so it depends on the person as to whether you love it or not. it is a bit more work than shop bread as you have to cut it and wash the pan. The important part is to remember to put it on!

I use mine a couple times a month. It's a Hamilton Beach, I think. I've had it for about 12 years or so and it works great.
It does have the delay on it, but I've never used it. Too scared of something spoiling.

I also bought one at the Thrift store for $5. I no longer bake bread in it. The slices of bread are to big. I now bake two loaves (in my oven) from the same amount of bread dough. I figure we were eating twice the amount of bread , my waist just didn't need it. I've only had it six months & have only bought store bread once. So far we have no more weight issues than we had before.

I have an Oster. Love it.

I bought on at WalMart years ago to see if I liked it. I'm still using it at least twice a week. I let the machine do all the mixing and kneading and then I take out the dough and let it rise in a bowl, knead by hand a little and shape into loafs, buns, or rolls and let rise again. I can mix a double batch at one time because the dough is not rising in the maker. My recipe is water, yeast, salt, and unbleached flour. I have steam pans that bake long thin loafs for crusty bread. I add onion, cheese, herbs, or sweets to make any bread I want. secret bread baking tip: add a dash or two of Fruit Fresh to the dough mix. It enhances the dough.

BellaBoo
Thank you for posting that you did a double batch as next week (just made two) I want to try your method. How long to rise in bowl. I usually let it rise (single batch ) in machine.
Trudy

Thanks for all the tips - I will keep looking at the thrift stores, yard sales and Craigslist.

Bella Boo -> I was not aware that the volume of the bread could be increased if you did not bake in it - sounds logical however. Great Tip!

Also sounds as if most are happy with mid level machines which makes acquiring one much more affordable Again Thank You for all you input!!

I have one and use it a lot. I mostly use the dough feature which mixes everything and takes you through the first rising--I make dinner rolls and cinnamon rolls. If I run out of store bought bread before grocery day, then I will make a small loaf of it too. I would love to try and make wheat bread one day. Just never remember to check the recipes before I head to the grocery store.

I let the dough rise until it doubles in size. I oil the top, put a unused shower cap on the bowl (package of 10 for $1 at the Dollar Store) and then place in a warm spot, usually my oven with the light on in it. For second rising I form the dough, place in baking pan, oil the dough, cover with clean cloth and let rise again until double in size. Then bake in oven usually about 400º until golden brown.

Thanks - great idea

I have a Morphy Richards fast bake that I bought in the UK 4 years ago.

I use it a lot - I get readymix from the supermarket which makes two loaves and works out around 50 cents per loaf, just add water. I use it a lot because you can't really get proper loaves here in France for making toast and sandwiches, it's mostly those long, thin sticks.

The one feature I would be sure to have if I bought another one is that the little paddle that mixes and kneads drops down before the loaf is cooked; mine stays in and you have to dig it out with a knife which leaves a big hole in the bottom of the loaf.

I have a breadmaker. I don't know much about it or what brand it is but since I got it for Christmas last year, we have never bought another loaf of bread! I love my breadmaker.

I use the dough cycle more than anything as I make my own Italian bread. Its a favorite of family and friends. I too can't resist warm bread so tend to eat too much when I make it. I also like to make cinnamon raisin bread. There is nothing like homemade bread !

I have two bread machines. I have a Magic Chef and a Hamilton Beach. I love both of them. I make all our bread, hamburger and hot dog rolls, cinnamon rolls, dinner rolls, doughnuts, hoagie rolls, etc.

Rich bought my first one when before I had carpal tunnel surgery on both hands. I couldn't knead the dough anymore......that was about 15 years ago. The second one I bought at a yard sale for $1.

Try looking on Freecycle. I have seen several bread machines listed in our area in the last few months.

I have one, use it once or twice a week. Jim's Gem is right on.

I am on my third bread machine. Wore them out. Make bread twice a week. Never use the delay function. I remove the dough after the first rise and put into greased bread pans and let rise again and then oven bake. I do not like the shape of the loaf baked in the machine. Once you begin making your own bread, store bought bread will never taste good. There are many free bread machine recipes on line. I found that a medium priced machine with not too many features is best. Good Luck.

I also have one that I wanted so badly, that now sits in the pantry as the novelty wore off. It does make nice bread though :!: :!:

I have had a Wal-mart cheapie bread maker for several years. In the summer, I use it at least once a week. (My family are carb-aholics!) Its only "feature" is the delay cycle which I use constantly. I've never had any problems and always get nice bread.

In the winter it goes into the basement and I make bread by hand. The only reason for that is I love to bake bread by hand but I hate to heat the house up in the summer.

I had to quit using mine, I think my dh and I gained about 10 pounds the year we got ours. lol...... I did use it a lot though.. made a lot of bread and homemade jam for Christmas gifts.... I like being able to put the ing. in and come back to a loaf of wonderful bread. Mine is a West Bend. It is a little tricky at first... order of ing. is important. If you buy at a garage sale be sure you get the book .... quilter 1234

A couple of years ago, I took my dad's bread machine. He didn't really use it much, I 'borrowed' it with no intention of giving it back unless he asked for it. It was a Black and Decker, and I think he got it when they first started to be popular. I has a few bells and whistles on it, different settings, delay start, etc. Then I used it a lot and it started making funny noises, so I gave it back and bought a new one. Mine is also a Black and Decker, but it has a horizontal loaf pan, so it makes 2lb or 3lb loaves (loafs?) It has more settings, and I think I only paid about 80 bucks for it, on sale. It makes fantastic bread, quick bread, rolls, dough, all kinds of stuff. We use it more in the winter, and there's nothing better than waking up to the smell of fresh baked bread in the morning.

If you use the delayed timer, you're supposed to use powdered milk, I don't think any of the other ingredients can spoil... and you dig a small hole on top of everything for the yeast, so it doesn't activate till the mixer starts moving everything around. I was skeptical at first too, but it really does work great!

I was given a used breadmaker by a neighbor who never used it. I like it for making the dough, which I then turn out and shape into the type and style bread we like. I have made 100%whole wheat, apple cinnamon, French, onion -poppy seed and more. I use either Stone-Buhr or King Arthur bread flour. What I didn't like was that the bread loaves, when baked in the maker, were too big and had to be cut in half, plus the paddle or kneading device at the bottom left a big hole in the bottom of the bread. This is why I use just the dough setting and shape my own loaves.

Several years ago, I just had to have one....now it's a lovely ornament on a shelf....lol
:)

i am on my 4th one. The first one I got was the best. It cost $200 but that is when they first came out. we burned that one up i made bread everyday with it. The last one never worked right. the bread doesn't
rise and is doughy. It is aSunbeam.
It really isn't that cheap to make the bread, by the time you buy the yeast for the machine and dry milk if you use the delay it can cost.

I too have a B & D; my SIL gave it to me for doing some sewing for her :D . It sat for a while-then started using it. Use it couple times a week. Costs me 70 cents a loaf for the egg bread DH likes and now DIL has laying hens so bread costs have come down. :lol: Really like it.