bread machine

16 years ago

Hello--

I am looking for a new bread machine after a dreadful experience with the nasty Breadman Ultimate my husband bought for me a year ago. I got four loaves, when I could keep the pan in the machine, before it gave up the ghost. I would never buy that brand again, and warn away others!

The Panasonic SD-YD250 has had very good reviews on Amazon. I feel I haven't researched until I've checked in with this forum though. I am thinking of this or the larger Zojirushi, which may be more than I need.

I would be using it to make pizza dough, or various breads, whole wheat, rye, etc. Sometimes just working the dough and baking off in the oven, sometimes doing the entire thing in the machine.

Thanks in advance for any thoughts.

Lenvt

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Comments (6)

reneeharris1
16 years ago
I have the Zojirushi and can't sing it's praises enough! I needed a machine that could work hard for me. I grind my own grain so I'm always using freshly milled 100% whole wheat to make my bread. Whole wheat will kill a wimpy machine pretty quick. I use it bake some, but use it to make dough even more. It's tough and sturdy and should last eons. I also like that the loaves are horizontal - just looks better! :-)
gizmonike
16 years ago
We have two Panasonic machines & really like them. It has a yeast dispenser, which makes adding the yeast foolproof. However, the loaf shape is not traditional.
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I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size.
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cotehele
16 years ago
I use a bread machine for the dough cycle and bake the bread in an oven two or three times a week. The first Zojirushi I had was wonderful, and lasted about 5 years with one pan replacement. I got another Zojirushi. It had a bad design for how the paddle turned, and the machine broke within a year. Zojirushi may have redesigned the bread maker in the 4 years since I replaced it with a Panasonic.

The bread pan in the Panasonic just started leaking around the paddle seal. It takes 2 hours and 20 minutes for a dough cycle because the unit preheats for a LONG time. I don't think that is necessary, and the dough cycle cannot be set on time delay. Hope to find one without these things.
Seasyde
16 years ago
As I type this the smell of baking bread is wafting toward me. It comes from our 16 -1/2 y.o. Panasonic breadmaker. With the exceptions of vacations away from home, it has been used 2 or 3 times a week all this time. I'll admit the non-stick surface on the pan is not quite what it used to be. This past year I've started spraying it with Pam before I bake bread (not necessary with dough mode). My husband oiled it once when it started squeaking when mixing. Otherwise not a spot of trouble. When this ultimately fails it will be replaced straightaway with the most similar Panasonic model.
lenvt
Original Author
16 years ago
Thanks for the responses. Pretty much what I've been reading all around. The Zo seems to be excellent for kneading, esp multi grain breads. They use them at King Arthur Flour for this purpose. I was in the store just last month and am now kicking myself for not looking at the display model Zo.

The Panasonic sounds to be more what I am looking for. Since I don't make bread every day or even every week, I need a machine that will last, but not break the bank. The warm up cycle was something I had on my first bread maker, a Magic Chef, we got for our wedding. I was annoyed that the Breadman Ultimate (hah!) didn't have this feature since temp is so important when making bread. Of course since it didn't make much bread it turned out not to be a factor.

Again thanks for your input. I am off to hunt the Panasonic at the best price. The Amazon price seems to change daily!

Lenvt
cowgirl4x4
16 years ago
I love my Zo! I bought the new one about a year about and wouldn't trade it for the world. My original Hitachi wore out and I was so glad. The new Zo does 3 lb loaves beautifully. My only wish was that the would have an interior light when you look through the viewing window. I always try to sneak a peek with my flashlight. Got it off of eBay at an excellent price. Well worth the investment!

bread machine

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reneeharris1

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