|
Amazon.com has all kind of them, looks like from $45 to close to $300.
|
This fall I lost my breadmaker in a basement flood. It was a Black and Decker that made an upright shaped loaf and it performed fairly well. I was looking on Amazon and thought that I might try another brand. I have looked in thrift stores but they are expensive ranging from $20 - $30. At those prices I may as well increase my budget and get a new one with a warranty.
Any suggestions for any brand/models of the moderately/mid-range priced ones? |
I use mine. Sometime I just let it mix the dough and bake it in the oven. I like this better. Sometimes I let the machine do it. It all depends what else I have to do that day. My favorite bread recipe is the one for no knead bread. http://www.frugallivingnw.com/amazin...y-step-recipe/ It is really good. I usually mix it up in the evening and bake it the next night after dinner.
|
Originally Posted by Forgiven
(Post 7780688)
This is the one we use at church:
2 1/2 c. flour 2 1/2 c. whole wheat flour 1/2 tsp. salt 2/3 c. oil 1 1/4 c. milk 1/2 c. honey Combine flours and salt in bowl. Mix oil, milk and honey together and add all at once to dry ingredients. (I always mixed the milk and honey together first and microwaved it for 1 1/2 min. to blend better. It got lukewarm but not hot). Pat into ungreased jelly roll pan, 1/2" thick. Bake at 350 for 30 min. Cut immediately into cubes while still hot. Let cool in pan before removing with a spatula. |
Originally Posted by Geri B
(Post 7779973)
Had one...gave up trying....some mixes would work and some ended up like a odd shaped bowling ball. I know it was me and the yeast....how do you get that water at precisely that temp! I don't see any bread machine bread mixes in the stores, but I don't really look for them either. I see dozens of bread machines at the local goodwill store! ...oh, how I LOVE bread....the crustier the better.....none in house now, but I have to run errands later.......bread will be on my list!
Water temp over 115 degrees will kill the yeast. I use 112 degrees. Use a thermometer. The best investment you can have for your cooking is an excellent quality instant read thermometer. I like Thermapan brand the best. Most meat is over cooked because everyone wants to make sure it is cooked through. |
Originally Posted by LenaBeena
(Post 7780448)
Use mine monthly, and some of my "experiments" turn out great, others........................
|
Originally Posted by farmquilter
(Post 7780342)
would you give more details/amounts on this, if it is for your no-knead bread:
My basic recipe is unbleached flour salt (don't mix salt with the yeast) warm water (112 degrees) yeast Mix, knead, rise. Deflate, shape, bake. Baking bread without salt results in very disappointing tasting bread to most. |
This is a fun topic for me. I can control myself with anything but fresh baked bread! I told my family never to get me a bread machine because before they knew it I would be baking/eating/baking/eating and then I would be on one of those shows where they have to take a wall out of my house to get me to a hospital. I see them at thrift stores and know I would be hitting danger territory (for me!) so have to remind myself to "step away from the bread machine!"
|
I use mine all the time. I just make the dough, then put it in two pans, let rise & bake. To control how much bread we eat we always slice both loaves (when cool) and freeze in four slice lots. Gets rid of the crumbs all at once. LOL.
|
Originally Posted by Onebyone
(Post 7781228)
Water temp over 115 degrees will kill the yeast. I use 112 degrees. Use a thermometer. The best investment you can have for your cooking is an excellent quality instant read thermometer. I like Thermapan brand the best. Most meat is over cooked because everyone wants to make sure it is cooked through.
|
| All times are GMT -8. The time now is 04:27 AM. |