Bread makers any good these days?
Discussion
In particular this one...........
https://www.amazon.co.uk/gp/product/B09WVSYLZP/ref...
We do occasional make our own in a steam oven but finding it a bit of a bind lately. The one linked to also has an ice cream maker attachment (looks unavailable in the UK but can source it from Amazon DE) which is interesting.
https://www.amazon.co.uk/gp/product/B09WVSYLZP/ref...
We do occasional make our own in a steam oven but finding it a bit of a bind lately. The one linked to also has an ice cream maker attachment (looks unavailable in the UK but can source it from Amazon DE) which is interesting.
I bought the Sage fancy pants one a couple of years ago-mainly due to it having the foldable bread paddle that meant you didn't get that annoying hole ripped out of the bottom of the loaf. Quite expensive but I got it on a discount from Lakeland in a January sale.
In all honesty, apart from the foldable paddle it makes no better bread than the £20 one I picked up from a charity shop. You can do more types with automated fruit and all that but I don't usually bother with all that.
I go through fits and starts of bread making and it's out of favour at the moment-I actually just moved the bread maker down to the utility room yesterday as it hasn't been used in months.
In all honesty, apart from the foldable paddle it makes no better bread than the £20 one I picked up from a charity shop. You can do more types with automated fruit and all that but I don't usually bother with all that.
I go through fits and starts of bread making and it's out of favour at the moment-I actually just moved the bread maker down to the utility room yesterday as it hasn't been used in months.
TheInternet said:
Why would you choose that over the go-to Panasonic ones?
Panasonic every time. We've had our SD253 a long time - must be best part of 20 years. I think we bought a new tin for it a while back as the non stick was going a bit. That was probably due to the odd time when I forgot to put the yeast in and woke up to a nicely naked brick.We have used it 2 or 3 times a week for most of that time. Yes the paddle leaves a defect in the loaf but a small price to pay for something that does what it should do so well.
The original recommendation came from here.
dickymint said:
Looks, lack of window? And no ice cream attachment.
They all just look like a kitchen utensil to me, and I thought people generally advised against windows as they're less well insulated and get some condensation and cause flat spots on the bread?Another Panasonic owner here, they're convenient but the crust is never as good as if I use the same recipe but cook in a tin in the oven.
Tin shape would be a bigger driver for me that looks and window, I find the panasonic tin isn't the best shape, it makes a very tall narrow loaf.
Can't remember the make of my first one, was comparatively cheap but a known name. Used it 2-3 times per week for about 3 years then it stopped heating up enough. Replaced it with a Panasonic. I must be the only person who's had a bad one as I bought based on reputation and comments here. Tin leaked so I could not use it for morning wake up fresh bread (which is what I used to do) and I found the results inconsistent.
Half tempted to get another one and have thought about it over the years, but I lack space and as I do not do breakfast these days it would not get the use.
Half tempted to get another one and have thought about it over the years, but I lack space and as I do not do breakfast these days it would not get the use.
oddman said:
Panasonic every time. We've had our SD253 a long time - must be best part of 20 years. I think we bought a new tin for it a while back as the non stick was going a bit. That was probably due to the odd time when I forgot to put the yeast in and woke up to a nicely naked brick.
We have used it 2 or 3 times a week for most of that time. Yes the paddle leaves a defect in the loaf but a small price to pay for something that does what it should do so well.
The original recommendation came from here.
Another vote for the SD253, had ours a similar time and still making good bread.We have used it 2 or 3 times a week for most of that time. Yes the paddle leaves a defect in the loaf but a small price to pay for something that does what it should do so well.
The original recommendation came from here.
hairy v said:
oddman said:
Panasonic every time. We've had our SD253 a long time - must be best part of 20 years. I think we bought a new tin for it a while back as the non stick was going a bit. That was probably due to the odd time when I forgot to put the yeast in and woke up to a nicely naked brick.
We have used it 2 or 3 times a week for most of that time. Yes the paddle leaves a defect in the loaf but a small price to pay for something that does what it should do so well.
The original recommendation came from here.
Another vote for the SD253, had ours a similar time and still making good bread.We have used it 2 or 3 times a week for most of that time. Yes the paddle leaves a defect in the loaf but a small price to pay for something that does what it should do so well.
The original recommendation came from here.
dickymint said:
I understand brand loyalty and it's great to hear about the longevity of your machines but surely things have moved on in 20 years? Our old Rangemaster oven gave us great service (and food including bread) for many years then we built a kitchen extension and fitted two Nef ovens that both have bread functions and one that is full steam - it was a revelation by comparison!
Not when you consider what they do.Stir up ingredients. Timed waits. Heat.
(Panasonic here
). Murph7355 said:
dickymint said:
I understand brand loyalty and it's great to hear about the longevity of your machines but surely things have moved on in 20 years? Our old Rangemaster oven gave us great service (and food including bread) for many years then we built a kitchen extension and fitted two Nef ovens that both have bread functions and one that is full steam - it was a revelation by comparison!
Not when you consider what they do.Stir up ingredients. Timed waits. Heat.
(Panasonic here
). 
To be honest this is more Wifey's idea as I don't make bread as often as I used to and all She wants is a simple way (without all the mess and time) to get a decent fresh daily loaf.
In an ideal world I'd like a bread maker that could reproduce my last attempt at a Tiger Loaf ............
Just to wrap this up. Gastroback works fine and the Ice cream attachment arrived the other day from Amazon DE and a doddle to use. This is the first time I've ever made ice cream. This one is a simple recipe using cream, condensed milk, semi skimmed milk and vanilla extract - delicious 
Strange that other manufactures don't offer this as an attachment to their bread machines!!
Strange that other manufactures don't offer this as an attachment to their bread machines!!
I can’t see a bread maker recipe going very far wrong, assuming the machine is working ok?
We’ve had rubbish loaves when the dried yeast has been getting a bit old - is yours ok?
And are you keeping the yeast dry - ie. Put it in the pan first, put the flour over the top then add the liquid so the yeast is kept dry until the bread maker starts the mixing?
We’ve had rubbish loaves when the dried yeast has been getting a bit old - is yours ok?
And are you keeping the yeast dry - ie. Put it in the pan first, put the flour over the top then add the liquid so the yeast is kept dry until the bread maker starts the mixing?
We make bread using a Magimix now. We do 2 at a time
250g flour ( you can use white, wholegrain or a mixture, whatever you like)
4g dried yeast
Heavy pinch of salt
150ml tepid water with a dash of olive oil
Stick the dry stuff in the machine with a plastic dough blade, switch it on & add water slowly
When it comes together into a dough let it run for just over a minute.
Stick it in a bowl covered with a plate & leave for 2 hours (wipe the bowl with olive oil first)
Take it out & shape it into a loaf by hand & leave it for 10 mins (see youtube)
Slash the top with a sharp knife, dust with flower & bake at 200 for 30 minutes on a pizza stone. Dump some boiling water in a roasting tin in the bottom of the oven to make steam when you put it in.
Never misses, can look a bit rustic till you get the hang of the shaping bit!
250g flour ( you can use white, wholegrain or a mixture, whatever you like)
4g dried yeast
Heavy pinch of salt
150ml tepid water with a dash of olive oil
Stick the dry stuff in the machine with a plastic dough blade, switch it on & add water slowly
When it comes together into a dough let it run for just over a minute.
Stick it in a bowl covered with a plate & leave for 2 hours (wipe the bowl with olive oil first)
Take it out & shape it into a loaf by hand & leave it for 10 mins (see youtube)
Slash the top with a sharp knife, dust with flower & bake at 200 for 30 minutes on a pizza stone. Dump some boiling water in a roasting tin in the bottom of the oven to make steam when you put it in.
Never misses, can look a bit rustic till you get the hang of the shaping bit!
Use our Panasonic every 2-3 days, recipie as follows in case helpful…
Ingredients in order of addition:
0.5-1 tsp salt
~25g Olive oil, other oil or butter
400-430ml water
600g flour
+ seeds etc (if milled then add a little more water).
1-2tsp Allinsons easy bake yeast (not dried active)
Troubleshooting:
- insufficiently risen = add water (tepid helps), add yeast.
- slightly more water & yeast for brown/wholemeal/rye flours.
- longer programs produce better bread.
- stronger flours may improve how well bread holds together.
- remove from bread maker the instant the program ends.
Really struggle with supermarket bread (at least the sliced stuff) now and don’t think I’ve purchased any since early 2020 when I purchased the Panasonic. It was a huge upgrade in bread quality from the previous bread maker.
My favourites include a Brazil nut and walnut bread and a very unhealthy brioche dough that I then remove and shape into buns before cooking in the barbecue with the burgers.
Ingredients in order of addition:
0.5-1 tsp salt
~25g Olive oil, other oil or butter
400-430ml water
600g flour
+ seeds etc (if milled then add a little more water).
1-2tsp Allinsons easy bake yeast (not dried active)
Troubleshooting:
- insufficiently risen = add water (tepid helps), add yeast.
- slightly more water & yeast for brown/wholemeal/rye flours.
- longer programs produce better bread.
- stronger flours may improve how well bread holds together.
- remove from bread maker the instant the program ends.
Really struggle with supermarket bread (at least the sliced stuff) now and don’t think I’ve purchased any since early 2020 when I purchased the Panasonic. It was a huge upgrade in bread quality from the previous bread maker.
My favourites include a Brazil nut and walnut bread and a very unhealthy brioche dough that I then remove and shape into buns before cooking in the barbecue with the burgers.
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