Bread Makers

**Capsid** · 22-03-2011, 09:36 AM

We've had a few threads on this before and the Panasonics are highly recommended.

**Hazel at the Hill** · 22-03-2011, 09:37 AM

Have you had a 'search' (3rd button on right on the green bar at the top), Buleste?

I believe that breadmakers have been discussed here in some detail on two or three occassions over the last couple of years, and some really good recommendations have been made (not counting the recommendation to get making your own!

)

**Nicos** · 22-03-2011, 09:41 AM

Originally posted by Hazel at the Hill View Post

Have you had a 'search' (3rd button on right on the green bar at the top), Buleste?

Just had a look and there's loads of info to help you make up your mind!

I've got the nut dispensing Panasonic- but I always prefer my OH's hand made bread!

**Buleste** · 22-03-2011, 12:12 PM

Originally posted by Hazel at the Hill View Post

Have you had a 'search' (3rd button on right on the green bar at the top), Buleste?

I believe that breadmakers have been discussed here in some detail on two or three occassions over the last couple of years, and some really good recommendations have been made (not counting the recommendation to get making your own!

)

Yes I have tried the search button and I've read the topics. However new bread machines are coming out all the time so I was hoping to get some up to date recommendations rather than opening old topics.

**CaroltheCarrot** · 22-03-2011, 12:23 PM

After years of kak ones I splashed out and bought the Kenwood BM450.
It has a dispensor.light (if your nosy like me) and the facility for storing your own recipes.
It is on daily,sometimes twice and it is fab.

**OverWyreGrower** · 22-03-2011, 12:35 PM

Panasonic with the seed dispenser for me - blummin' brilliant!

**bazzaboy** · 27-03-2011, 08:35 AM

Whichever you choose, Bul, I think the trick is to be VERY GENTLE with the bread pan to preserve its non-stick quality... I had your experience with the first one and couldn't get a replacement pan (and the various easi-sprays etc to stop the loaf sticking are fairly hopeless...) so now with the second one (a Panasonic SD254) I never do more after use (once, sometimes twice a week) than soak with cold water, take off the paddle and wipe clean and dry... nothing remotely abrasive. Couple of years old now and looks as good as new, loaves come out easily.

**Buleste** · 27-03-2011, 08:47 AM

The problem I had was not with the non stick coating but the spindle leaking and seizing solid after baking because ingredients had leaked down the centre and baked solid.

@OverWyreGrower

Thanks for the advice.

**zazen999** · 27-03-2011, 08:48 AM

I only use silicone utensils on mine as well; what's causing the breadpan to die in the first place - is it just the spring washer going?

**northepaul** · 27-03-2011, 03:45 PM

can you buy replacement pans for them then?
I have to admit I didnt quite know what to do with my loaf the first time, as it was such a devil to get out of the pan....so I used a knife and scuffed some of the insides.

Now I wait until its cool enough to handle and pull it out by hand.
I just wash mine up with the rest of the washing up....!

**bazzaboy** · 27-03-2011, 07:43 PM

Bul - oh sorry, I assumed it was a sticky pan.... I would have taken that one back, do you not keep the receipt? That sounds like a design fault rather than wear and tear...

NP.. oh oh, that sounds like a user fault lol...(sorry...). if you invert it and give it a sharp shake the loaf should come out, if you've scuffed the non-stick pan it might stick a bit but probably still come out ok unless you've scuffed it really badly.... if it doesn't flick out it suggests a new pan might be the solution (and don't scuff the new one...). The problem with letting it cool too long in the pan is the loaf can go a bit soggy, I try to shake it out the tin the moment the beeper says it's finished and let it cool in the open air....

Here's another problem if you don't mind me asking it... what do you keep the bread in for max lasting freshness? I sometimes slice and freeze half (it's not so good but better than green mould!) and I sometimes use 'dough improver' which does make it last a bit longer but I've no idea quite what 'dough improver' is....?

**Buleste** · 28-03-2011, 08:03 AM

Originally posted by zazen999 View Post

I only use silicone utensils on mine as well; what's causing the breadpan to die in the first place - is it just the spring washer going?

The newer MR machines don't have a spring washer. It's basically a design flaw with all MR machines where with usage the spindle becomes loose so much so that the rubber seals/washers inside become ineffective and ingredients start leaking down the shaft and once baked make the spindle unable to move without soaking it for a few hours and a lot of manipulation.

@Bazzaboy

I still have the receipt etc but the machine had just gone over end of the 1 year warranty so the receipt is useless.

**womble** · 28-03-2011, 08:05 AM

I'd contact MR anyway and see what they say.

We have a panasonic, worked perfectly for years and years.

**Shadylane** · 28-03-2011, 11:18 AM

Originally posted by bazzaboy View Post

Here's another problem if you don't mind me asking it... what do you keep the bread in for max lasting freshness? I sometimes slice and freeze half (it's not so good but better than green mould!) and I sometimes use 'dough improver' which does make it last a bit longer but I've no idea quite what 'dough improver' is....?

You can use a vitamin c tablet crushed as an improver - it really works too. I stopped using our bread maker to bake the dough a couple of months ago. The loaves just weren't that good despite trying upteen recipes and variations. After trying it the old fashioned way and seeing what a huge difference to flavour texture and shelf life there was, I decided that was the way forward.

I then thought I'd try using the machine on the dough setting - like a lot of folk on here do - and then baking in the oven. The results were brill. Much lighter than the ones I'd kneaded by hand (obviously I need more practice) and it also keeps a lot longer too. Half way through a machine baked loaf, the texture was dry and almost stale, but when baked in the oven the bread seems to stay fresh until it's all gone

Announcement

Bread Makers

Bread Makers

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Comment

Latest Topics

Recent Blog Posts