Breadmakers

The Panasonic is definitely the best one, squaredog. Not sure if it's worth the expense if you live alone but if you get one, YES, you will put on weight because all the bread recipes are so tempting.

You could always just use the breadmaker for making and proving dough then shape your own smaller loaves and freeze them.

I have one - a Panasonic - and use it constantly. I do like the idea of making bread by hand but life is too short really and I have so much to pack in before I leave this world.

P.S. Hate the thought though of being associated with "call me Dave"

God, yes Whitewave......

I've got Lymphoedema in my right arm, so kneading by hand's out the question.

I agree with all the others, I have had a Panasonic for a few years, its very versatile, makes lovely dough for buns and Danish pastries, and the bread freezes well.

I have been very happy with my Kenwood for the last 18 months, but now the bread pan has fallen apart! I have ordered a new one (out of stock till next week) and if that one doesn't last rather longer the whole lot will go back to Kenwood with a rude letter.

Deedaa, how much bread do you make?

I did some sums and decided that if I made bread twice a week the Panasonic would pay for itself against buying decent bakery bread in a year. A loaf from the machine costs about 30p.

I have not kept a record of how often I actually used it, but when there were two of us it was about twice a week. Not as often now that I am on my own, but when I visit people for a cup of coffee I often take a loaf with me - it is always well received.

When you just use it for dough there is hardly any kneading to do before shaping it, Whitewave. If you turn the dough out onto a floured board and cut it into two or four pieces they could each probably be briefly knocked back with the left hand, then put into a bread tin or on a baking sheet for the final rise and then baked. Cut into rolls the pieces would be even smaller. You would have to try it once to see, though.

I prefer to do this and bake it in the normal oven, but it is delicious just done completely in the breadmaker too.

Elegran, do your sums take into account the cost of fuel?

If so, bargain!

No, I left out the fuel, but the oven is only on for about fifteen minutes (plus heat-up time) so it can't be an awful lot.

And the breadmaker goes on and off to mix and knead, so is doing that only for short periods, and is warm in between to raise the dough, not hot.

Calculating the fuel is complicated.

I've been using a breadmaker since some time in the early 90s - I'm on my third Panasonic - they get better with every new model!

There's only me here, so I make small (400g) loaves, probably every four or five days.

I decided to use my bread maker a Cool Works and dare I say there was a unopened bread mix 2009. I did not realise it was that long since I used it It is only basic but some times buy bread mix cibaatti and seeded or make it from scratch and hot cross buns with children I only like white sliced for toast so I often make it and I live a mile from town and it smells so nice I try not eat it warm Good luck with your baking

My husband has wanted to buy a breadmaker for a long time and we got a Panasonic as my friend said they're the best.

He makes the bread, and so far we have been a bit disappointed. It tends to come out with a slightly odd texture (a bit "gluey" as you chew it). He makes the dough in the machine (I think then it has to be proved doesn't it - as you can see, I'm hopeless at baking) and then bakes it in the oven. He tried doing the whole operation in the breadmaker but the bread then seemed to come out with a texture like shop bought bread - no crust. He follows the recipe ingredients to the letter but can't work out quite what is going wrong. Is it too much liquid, the flour used, the yeast? Anyone got any ideas please?

How nice to be thought of as 'normal' there is a first for everything. I have used a breadmaker for many years and am also on my third; wouldn't be without it. The poor weather last year meant poor flour this according to a miller friend of mine.

I always use the extra strong flour 50% white and 50% wholemeal and I put the ingredients in the pan in the same order as in the recipe so that the yeast is separate from the marg, sugar and salt. I emailed Panasonic because the poor quality flour had caused my bread to go soggy and they suggested adding two teaspoons of lemon juice (jif or similar) to the liquid and this has made a vast improvement (touch wood as I have some bread on timer right now).

If you decide to bite the bullet squaredog enjoy every delicious mouthful and to h**l with the weight gain.

I've been very tempted to buy a bread maker but space is at a premium. I've been making the very easy bread( a four year old can do it)(on YouTube ) rising overnight and not kneading just baking in a hot LE Creuset casserole. Im happy with the results.

Why not try making bread by hand using the 'no knead ' method? It takes only moments to mix. I make a batch of dough which lasts for a week in the fridge and bake a small baguette each day. Alternatively you could batch-bake and freeze them.
www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias%3Dstripbooks&field-keywords=no+knead+bread
I use the 200 Artisan Breads book.

Same here Eloethan very disappointing!
Stansgran do pass on your method please!

I much prefer the baking to be done in an ordinary oven. The breadmaker heats up to baking temperature with the dough already in it, so the crust is tough and leathery instead of crisp.

I make dough, cut the batch into 4 , knock each back and shape into fat sausage shapes to put into four oiled small loaf tins, then let them rise over a sinkful of hot water (with an oven shelf over the sink to hold them up) for half to three quarters of an hour. The oven is heating up for the last ten minutes or so, so that it is ready when the loaves are risen. They take about fifteen minutes.

If your oven-baked bread has an odd consistency, it may not have been long enough in the last rise.

Three of the loaves are wrapped and frozen, the other is eaten immediately.

I often make four or six rolls with one or more of the dough quarters, for a change. They are all frozen in one bag and can be taken out as needed.

Too late......ordered one on Amazon Warehouse!

Ooooh, as if I haven't got enough to do.....ha!

Www.steamykitchen OGM then no knead bread. Very easy and there are other sites but I've been happy with these results.

I dare not buy another bread maker, or bake my own bread, at which I am quite good. I would eat it, fresh from the oven, with butter (which I only buy now and then) and I dread to think what size I would be!

#nowillpower

Straight from the oven? How do you cut it? I usually let mine sit and cool and then just chill out for twelve hours...

Oh yeah, feetle??? [grin)

Ariadne, when the boys were little, I used to make bread in the evenings - before the era of breadmakers - using the Kenwood Chef. And, you're right, what do you do with freshly baked bread? Eat it! With strong Cheddar, in my case. And, feetle, if you're determined enough, there is no need for it to cool!