Which is the best home breadmaker?

Sui_Generis

cooking-mama wrote: »

Sorry,but why?,is there something wrong with your computer?

No, its hard on the eyes somewhat akin to typing in all caps.

InaPickle

cooking-mama wrote: »

Im picking mine up from Argos today pickle,il let you know how i get on with it,
For what its worth the Rachel Allen breadmaker that i tried first made a 1kg loaf wasnt too heavy but definately denser than "shop bought bread"and my family didnt like the taste,it actualy left an aftertaste:D...next, one of my workmates let me borrow her Morphy Richards fastbake(an older model than the current one)and my loaf in that was a total disaster,didnt look too great on the outside,but inside was even worse,looked a bit like set porridge:D
This is why ive decided to try the panasonic(well that and the fact its reduced by £30 in Argos just now;))
I have read that the larger size loaf in the panasonic makes "taller slices",rather than a longer loaf,I think this may suit us better as were in Scotland and prefer "plain bread"(mothers pride) rather than "Pan bread"
Im looking forward to experementing today,im gonna start with a 1hr55min quick bake,so that i have time later to do a normal 4hr bake.
PS/Pickle,try this link for loads of hints/tips on the panasonic breadmaker,The first post also includes lots of other relevant links.


http://forums.moneysavingexpert.com/showthread.html?t=1093331&highlight=love+panasonic+breadmaker

Cheers! :T Just going to take a peek now...:cool:

Domthemon

Would agree with the not posting in bold request! It is a bit heavy going to scan read.... hence why books aren't printed all in bold, it is a highlight after all!

How did you get on with the BM the other day then? I just wanted to say I have never tried the rapid setting on my Panasonic so would appreciate some general advice on whether it is worth using. I'm a great believer in 'all comes to those who wait' but sometimes it can be awkward planning the loaf to finish before I go to work etc. 60g of fat in the loaf you didn't like the taste of sounds excessive.... the Panasonic uses 25g in the biggest loaf. I have used marg and butter.

[Deleted User]

DomtheMon wrote: »

Would agree with the not posting in bold request! It is a bit heavy going to scan read.... hence why books aren't printed all in bold, it is a highlight after all!

How did you get on with the BM the other day then? I just wanted to say I have never tried the rapid setting on my Panasonic so would appreciate some general advice on whether it is worth using. I'm a great believer in 'all comes to those who wait' but sometimes it can be awkward planning the loaf to finish before I go to work etc. 60g of fat in the loaf you didn't like the taste of sounds excessive.... the Panasonic uses 25g in the biggest loaf. I have used marg and butter.

I agree with the bold too. I have a sight problem so it takes me ages to read bold/coloured text. I tend to give up if it's a long post.

I use the rapid white setting regularly on my Panny. It makes a nice soft loaf, but the bread is dense enough to slice for sandwiches. I use the light crust setting as I like a pale loaf for general use.

I'm not too keen on the rapid setting for the wholemeal though. The loaf is a bit too soft for me and squashes quite easily and yet seems to go stale quicker than normal. Passable if you've no other choice though.

One tip - don't use water straight out of the tap, use it at room temperature for the rapid setting, it helps get the yeast going a bit quicker.

sparrer

Can someone offer some advice please...
I used my new Panasonic 255 to make my first loaf last night, followed the instructions by the book (was holding it in my hand most of the time!). I used the basic, large loaf, and medium crust settings on the 4 hour timer but think I've done something wrong...

Took it out and let it cool overnight then tried to slice it this morning but it was a divil of a job, it just squashed down and didn't 'spring' back again, crumbs and crust everywhere although the crust, where it did hold together, is lovely.

It also tastes very bland, I used the given amount of salt (LoSalt) so wonder if I should buy ordinary kitchen salt?

Perhaps I should leave it a day then try to slice it again?
Any (clean!) suggestions gratefully received. Thank you
Sparrer

sparrer

sorry just realised my previous post is in the wrong place , will move it across to 'Panasonic Breadmakers Tips and Quick Questions' thread. Thanks for the link cooking-mama, I wouldn't have found it if I hadn't been nosy and looked to see who wrote in bold :rolleyes:

flibbetyjib

Panasonic rule!

cooking-mama

:osorry, sorry, sorry. to everyone ive offended with the bold type:o
ive apologised,i resorted to plain type after the intial complaint,and im now suitably mortified,so no real need to keep going on about it thanks.:rolleyes:

Domthemon /Regarding the fastbake option-i wasnt too impressed and had to return the loaf into the breadmaker to continue cooking on Bake setting for an extra 30min, even after that it was kinda damp...but realy not much different from the 4hr loaf....which was also kinda damp.
Yeh the 60mls oil was a bit excessive,i also had to add skimmed milk powder,dont seem to need that in the panasonic,anyone know why theres such variety between breadmakers?
Pickle/ regarding weights i quoted from MrBreadmaker site,sorry i hope it hasnt been misleading but out of curiosity i weighed the XL loaf id baked,and it weighed 945gms and not the 1.2kg stated online,sorry.
waggle dancer/ Thanks i did use warmer water for rapid bake...even used a digital food thermometer.
was gonna try a wholemeal loaf after work tonight...but 5 hours???,crikey even rapid bake is 3hrs...theres hardly enough hours in the day to bake 2 loaves:eek:

InaPickle

cooking-mama wrote: »

Pickle/ regarding weights i quoted from MrBreadmaker site,sorry i hope it hasnt been misleading but out of curiosity i weighed the XL loaf id baked,and it weighed 945gms and not the 1.2kg stated online,sorry.

Thanks cooking-mama! I'm not so bothered about the weight, to be honest, as the size of the loaf (obviously, if it turns into a light flyaway loaf then I really do care). It's just hard to figure out the size when you're a novice. Ah well! :rolleyes: Thanks for the help. :beer: :T

MrsE_2

Andy_Hamilton wrote: »

Making home made bread saved me atleast £50 per month!! It's only pennies when you compare like for like but nipping for bread and milk costs £20 at a super market once you have a look around.

Thats & the fact that I love to have fresher than fresh bread was my reasons for giving it a go:D

I hate over xmas when the bread is a couple of days old:mad: