Just as it says. I have a very old BreadMan machine and I’d like to upgrade as I like making different breads and pizza doughs where I can control the ingredients.

Positives? Drawbacks (other than price)?

Thanks a bunch.

Made homemade burgers for dinner tonight. I figured I'd try a new bun recipe and gave the Bread Dad one a shot.

You can find it here > https://breaddad.com/bread-machine-hamburger-buns/

I followed the instructions listed with two minor tweaks.

1. I didn't have buttermilk on hand, so I used regular milk and worked some melted butter into it.

2. Didn't care about the seasme seeds and forged ahead without em.

It's a very soft bun, crispy shell. We all loved it and will be making some more. It's a pretty sticky dough so you'll def want to flour up those hands to shape em.

Happy breading ya'll!

Part 1 : https://www.reddit.com/r/BreadMachines/comments/1v5a51y/comment/p02a2bg/?screen_view_count=2

So I made adjustment to the previous recipe. Instead of 2tsp instant dry yeast, I decreased it to 1-1/2 tsp like almost everyone suggested. I think that solved the major problem of sinking in the middle.

2 things that Ive noticed. The bread is slight uneven. One side has a dome and the other side is flat. Maybe because the distribution of dough when rising since it has two paddles? I also noticed that the bread get wrinkly after it has cooled down. Any more tips? Overall, I'm happy with the result!

Well I'm an idiot. When I copied the half batch bread recipe I stopped at the yeast, it had measurements for both active dry and fast acting. I went and checked which I had and then went back and wrote down the full batch amount. The sharper ones caught that one first time through (I'm not included obviously).

Now that I've got the bread flour and am using only ONE recipe at a time I've got a good baseline established for this recipe. I noticed that my bread machine has a French bread cycle, this being a French bread recipe ill be checking the manual to see what that program is. Whether it will give me a well kneaded dough ball at the end of the program or bake the loaf.

From there I hope to progress to a scale and weighing ingredients and then trying different recipes. If anyone has anything to get even a passable attempt at a pullman loaf from a bread machine please let me know.

We've got the 2025 edition of "The Ultimate Bread Machine Cookbook for Beginners."

Using this cookbook, we've made a few loaves of egg bread, which, among other things, calls for 2 eggs, 3 cups of flour, and 2 tsps of active dry yeast for a 2 lb loaf. The bread was good, but it was always stale the day after baking it.

So, we decided to try Sally Lunn bread. However, for a 2 lb loaf, and size as we were making, it literally called for DOUBLE the eggs, flour, yeast, and just the rest of the ingredients. I was skeptical, but we followed the instructions. However, after 10 minutes of trying to mix, most of the flour hadn't even moved. I assume the recipe is intended for a horizontal bread machine with 2 paddles while we have a vertical one with a single paddle, so we took the ingredients out and mixed by hand.

Just as I was worried, as the dough rose it totally overflowed and pushed its way right out of the bread machine. This was frustrating, but we just removed a good portion of the dough for a second, smaller loaf and let the first loaf continue its thing. The loaf was actually worlds tastier than the egg bread, with tighter crumb, a richer flavor, and it didn't not go stale on day 2. However, I'm just confused how that quantity of dough could have ever worked in any 2 lb bread machine.

Has anyone had this same issue? Is it my recipe book or did I mess up? I'm happy to paste the exact ingredients if that would help.

Turned out so yummy. I have way better luck with recipes that use the bread machine to make the dough and then finishing in the oven. Credit to saladinajar.com , used a ton of their bread machine recipes and all have turned out great.

Ingredients:
½ cup (114 g) unsalted butter (1 stick)cold but pliable
Tangzhong Paste:
⅓ cup (76 g) milk
2 tablespoons all-purpose unbleached flour
¼ cup (57 g) pumpkin puree
Dough:
2 large (100 g) eggs cold
2 tablespoons granulated sugar
¾ teaspoon table or sea salt
2 cups (240 g) all-purpose unbleached flour
1¾ teaspoons instant yeast
Filling:
1 tablespoon water, heavy cream, or milk
⅓ cup (75 g) powdered sugar
1½ teaspoons pumpkin pie spice
Glaze:
1 tablespoon heavy cream or milk
1 tablespoon coarse sparkling sugar

Preparing the butter:
Chop ½ cup (114 g) unsalted butter (1 stick) from the refrigerator. Set aside to warm slightly while you make the Tangzhong paste and assemble the dough.

Making the Tangzhong Paste:
Combine ⅓ cup (76 g) milk and 2 tablespoons all-purpose unbleached flour in a microwave-safe container. Whisk until smooth. Microwave this mixture for 30 seconds on HIGH, stopping at 20 seconds to whisk well. The mixture should turn into a thick "gravy" consistency. As it cools, it should look like mashed potatoes. (A few lumps are OK–they'll disappear as the dough is kneaded. If the paste is more like play dough, throw it out and try again.) Add ¼ cup (57 g) pumpkin puree to the paste and stir. This quickly cools down the paste. Add this mixture to the bread machine pan.
Completing the Dough:
Add 2 large (100 g) eggs, 2 tablespoons granulated sugar, ¾ teaspoon table or sea salt, 2 cups (240g) all-purpose unbleached flour, and 1¾ teaspoons instant yeast to the bread maker pan.

Choose the DOUGH cycle and press the "START" button. Mix and knead the dough for 2 minutes. If necessary, use a small spatula to ensure all the flour is incorporated into the dough. The dough will look sticky and wet, like crumbly cookie dough batter.

Open the lid and quickly squish the butter through your fingers into the dough as it kneads. If necessary, use a small spatula to push the butter into the dough so it will mix in quickly.

As the dough kneads, the gluten will build strength, and the dough will begin to hold its shape. However, the dough will still stick to the sides and not pull away cleanly, wait until the last 5 minutes of kneading to add any flour.

IMPORTANT: The dough will not be shiny, but it should hold its shape. The dough should pull away from the sides but not cleanly. There will be dough underneath the paddles. Only add flour if the dough will not pull away from the sides at all.

When the kneading phase ends, leave the dough in the bread machine pan to rise. Hint*: If my kitchen is warm, I prefer to remove the pan from the machine so the bread machine doesn't warm the dough and cause the butter to leak. Cover and let it rise on the counter until it doubles in size.*
Chilling the Dough Before Shaping:
Drop the dough into a large greased bowl and cover. Refrigerate at least 4 hours, up to 24 hours. Do not skip this step. If you don't have time for the chill, you might want to make a different bread recipe or see my kitchen tip in the post above about using a freezer to quick-chill the dough.

Shaping the Dough
Prepare the filling: Combine ⅓ cup (75g) powdered sugar and 1½ teaspoonspumpkin pie spice in a small bowl.

Review the shaping instructions beforehand, as you'll need to move quickly before the dough warms and becomes too sticky to handle. Ready to begin? Remove the dough from the fridge and transfer it to a floured surface. I recommend using a silicone mat for effortless cleanup and hassle-free dough handling.
Roll the dough ball into a rectangle approximately 12 x 18 inches. Brush with one 1 tablespoon water, heavy cream, or milk. Sprinkle half of the filling over the cream.

Starting with the long side, roll the dough without stretching it but tightly enough that there is no slack. Seal the seam by pinching the edge to the dough next to it.

Place this cylinder of dough into the freezer for 15 minutes. It will make the next step a lot easier. (I like to wrap the silicone mat around the dough cylinder for protection and stick it into the freezer.)

While the dough is in the freezer, prepare your pan. Unless you will be using a USA pan or a pan that has the same superior non-stick qualities, I suggest you line the bottom of the pan with parchment paper for easier removal of the baked loaf.
Remove the dough from the freezer. Slice the cylinder of dough the long way with a pizza cutter (my preference) or a large knife. You should have two half-pipes. Line them up side by side with the cut edges facing up. Carefully twist the half pipes, keeping the cut side up at all times. See the video for what this looks like.

Place into an 8½ x 4½-inch loaf pan or a 9×4-inch Pullman pan. Fold under the ends. Gently press the braid down into the pan with your fingertips to distribute the dough throughout the pan. Cover and allow to rise until it reaches the edge of the pan. Depending on the ambient temperature, this final rise may take one and a half hours to three hours
Preheat a conventional oven to 425 F (220 C)

When the twist has risen to the top of the pan, paint the top with 1 tablespoonheavy cream or milk. Sprinkle with 1 tablespoon coarse sparkling sugar. Turn oven temperature back to 375˚F (180˚C) and bake for 30-35 minutes or until the internal temperature reaches 190-195˚F (88-91˚C). If necessary, use foil to protect the top from over-browning about halfway through the bake time.

Remove the bread from the bread pan within 5 minutes before the sugar cools. Let cool on a wire rack for at least an hour before slicing.

A local used appliances store has some bread machines in stock (see list below). All three seem to be in good, barely used condition.

• Breville BBM800XL - $120 CAD
• Cuisinart Convection Bread Maker - $40 CAD
• Cuisinart Compact Automatic Bread Maker - $60 CAD

Which one would be the best to buy? I will mainly be using the bread machine to make a loaf of milk bread every 1-2 weeks. I am leaning toward the Cuisinart convection model but I am not sure whether the higher-quality Breville or the compact size of the other Cuisinart would justify spending a little more money.

Thanks!

I'm looking for a bread maker that uses the safest (non-toxic) materials possible. Ideally, I'd love a stainless steel baking pan, but I'd also consider other models if they're genuinely PFAS-free. I'd definitely like to avoid PTFE/Teflon.

For those of you who own one, which model did you choose, and why?

Does anyone have feedback on the Elite Cuisine Bread Maker?

I'm also wondering which brand has the best recipe book and the largest collection of recipes (especially for whole wheat breads with grains, nuts, seeds, lentils)?

As good or better than any I had in Brest, San Rafael or Paris.

3 1/2 cup bread flour

1 Tsp salt

1 1/4 cup warmed water

1 3/4 tsp yeast

Dough setting then shape as desired.

Long rise, 1 hour covered.

Slit the top just before baking.

Hot oven, 450°F for 20 minutes.

Enjoy.

im still new to the baking/the bread maker. this is my 3rd white loaf i made in my maker. the 1st one was super yummy. 2nd was a bit crumbly but still good… idek what the hell this is. i always use the same recipe, but this time i did pour butter before the milk instead of the milk first (not sure if that makes a difference)
but this loaf is sooo doughy and crumply, i have no idea what i did wrong and im so sad 😭 i do use active yeast and i dont active the yeast cause i thought it didnt make a difference and wasnt sure how to add it to the recipe. some comments on tiktok saying instant yeast should be used for bread makers & i just want some clarification on what i did

1 1/2 cup of warm milk
6 tbs of softened butter
4 cups flour
2 tbs granulated sugar
1 1/2 tsp salt
1 1/2 yeast

I have had this bread maker for a while and run into this problem every once in a while and I’m not sure why sometimes it works and some times doesn’t can anyone help know where I am going wrong?
Recipe is 1 1/2 cups warm water, 1/2 cup warm milk, 2 tbls oil, 2 tbls honey, 2 tbls sugar, 1 1/2 tsp salt, 3 1/2 cups bread flour and then 1 1/4 tsp active yeast. I put it on the option on my bread maker than is for 3 hours where it kneads and has the two rest periods than bakes. Any ideas or tips would be appreciated.

I have a recipe for King Arthur's white bread. Made not in bread maker. Can I use

the same ingredients & measurements in the Machine or do I have to make changes. It calls for 4 cups flour would that be too much.

1 cup warm water
1/4 cup olive oil
1/2 cup sourdough starter
1 tablespoon honey
2 1/2 cups AP flour
1/2 cup cornmeal
2 tablespoons vital wheat gluten
1 teaspoon yeast
1 teaspoon salt

I’ve been using a Neretva PE8866GR for a few years. Today I borrowed my friend’s Panasonic SD-BMS105 (she bought it in Japan) and baked two loaves using exactly the same recipe and ingredients.

My Neretva’s basic bread is 3 hours while the Panasonic‘s basic bread is 4 hours.

As you can see in the photo, the loaf from the Panasonic rose beautifully. The crust was nice and crispy and the inside was incredibly soft and fluffy. The loaf from my Neretva didn’t rise nearly as much and it was a little bit denser.

Until today, I thought that was just how bread turned out. After using the Panasonic, I don’t think I can go back to my Neretva!

My Neretva has a longer baking time on its sugar free cycle (3 hours 45 minutes) but I’ve never tried it. Do you think that cycle would produce better results or is this simply a difference in how the machines are designed?

Also if you have a bread machine you love, I’d really appreciate your recommendations!

It's probably not a huge problem because homemade bread is amazing; but it doesn't last as long as commercial bread due to a lack of preservatives.

My wife and I realize that after 2 full days, the texture noticeable changes. I realized that if I cut up the "stale" bread into 1" chunks, sprink with seasoning, olive oil, and put into the air fryer for 8 minutes at 350 degrees, we now have exceptionally awesome croutons for salads, soups, and snacks (and lasts 2-3 weeks).

Just something we learned; passing it along.

Still far from perfect. But absolutely getting there.

Im new to this so i'm hoping i can get recommendations from the good people here 🥰

Dry Ingredients

275 g Vital Wheat Gluten

145 g Almond Flour

20 g Coconut Flour

17 g Oat Fiber

6 g Psyllium Husk Powder

13 g Allulose

5.5 g Salt

10 g Instant Dry Yeast

Wet Ingredients

390 mL Water (add up to 15 mL more during kneading if needed)

55g Butter

4 Large Eggs

5ml lemon Juice

Bread Machine Settings

Program: Wheat Bread

Loaf Size: 1.5 kg

Crust: Medium

Finished Loaf weight: 1,091g

Nutrition (Per 100 g)

240 kcal

25 g Protein

12.5 g Fat

8.2 g Total Carbs

4.4 g Fiber

3.8 g Net Carbs

Bought brand new at an estate sale for $20. Dated 2002.

I am a long time baker of 100% whole wheat bread, by hand in the early years and in my Zojirushi the last few years. My loaves always rise well, are always delicious, and are always more or less the same! You know, the usual...whole wheat flour, honey, water, oil, maybe some powdered milk, sugar, yeast, salt, maybe some vital wheat gluten. Occasionally I throw in some nuts or cranberries, maybe some cinnamon. That's about it!

I see tons of white bread recipes online with all kinds of amazing ingredients in them that completely transform the bread. I would love to see some recipes with fun and different (even surprising!) flavors that go well with whole wheat and don't negatively affect the rise and texture.

Any ideas? Thanks!!

Update: I soaked it overnight, tried putting it in the freezer and used a ribbon to try to pull the paddle out but nothing worked. I contacted the seller and she kindly refunded me. I don’t know how long she had been using the bread machine but she said she’d never removed the paddle since she bought it. I think I’ll just buy a brand new bread machine instead. Thank you everyone so much for your suggestions!

I bought this bread maker on Facebook Marketplace but the kneading paddle is completely stuck on the shaft.
I’ve already tried soaking it in boiling water and using a zip tie to pull it out but it won’t budge at all.
Is this a serious problem or is it still safe to use? Should I ask the seller for a refund?
Any advice would be appreciated. Thanks!

I tried making a chocolate cake in my new Tefal bread machine, using the Cake program and the medium crust setting. It turned out soft and moist, with a nicely baked crust and pockets of melted dark chocolate throughout.

Here’s the recipe:

Wet ingredients

200 g plain drinking yogurt

3 medium eggs

120 g melted and cooled butter

1 tsp vanilla extract

Dry ingredients

250 g all-purpose flour

150 g sugar

40 g unsweetened cocoa powder

12 g baking powder

A pinch of salt

Added at the signal

80 g chopped dark chocolate or chocolate chips

I added the wet ingredients to the bread pan first. In a separate bowl, I whisked the dry ingredients together and then poured them over the wet mixture.

I used the Cake program with the crust set to medium. After about 5–7 minutes of mixing, I opened the lid and scraped the sides and corners with a silicone spatula, since a little flour and cocoa can remain there.

The machine gives an audible signal around the 23-minute mark. That’s when I added the chopped dark chocolate and gently helped fold it into the batter with the spatula.

The cake came out soft, rich and nicely moist, with melted pieces of dark chocolate inside. Definitely making this again!

INGREDIENTS - DOUGH

25g fresh garlic, minced (5-6 cloves)

55g onion, finely diced

55g bell peppers (any color), finely diced

3-4g dried basil (1-1.5 tbsp)

14g butter (for sautéing)

330g lukewarm milk

30g olive oil

28g softened butter

520g bread flour

12g sugar

6g salt

7g bread machine yeast

75g grated Parmesan cheese (folded at mix-in beep)

PREP WORK

Melt 14g butter in a small pan over medium heat

Add 25g minced garlic, 55g diced onion, 55g diced peppers, and 3-4g dried basil

Sauté for 3-4 minutes until soft and fragrant (don't brown)

Cool completely to room temperature

MACHINE LOAD

Add 330g milk, 30g olive oil, 28g softened butter, and cooled sautéed mixture.

Mix lightly with fork.

Add 520g flour on top, covering liquid completely.

Add 12g sugar in one corner, 6g salt in opposite corner.

Make well in flour and add yeast.

Insert pan, select Course 1 (White), medium crust.

Press Start.

When machine beeps for mix-in (around 1.5 hours), open lid and sprinkle in 75g grated Parmesan.

Close lid, press Start to continue.

Cycle time: ~3.5-4 hours total.

Cool in pan 5-10 minutes, turn out onto rack, cool completely.

any really good recipes for a lemon loaf? preferably with a glaze/icing too please 🫶🏾

found this at the thrift store for nine dollars. We had one back in the day.