Once again, it's neither right or wrong, it just a choice. A bread machine is just another tool we can choose from - knife, box grater, or a food processor - you choose how you want to shred cabbage.

I'd say after 12-years, you may want to give it to someone who might actually enjoy using it. You can usually find the manuals on-line.

I use my bread machine for mixing all my bread dough, although I never bake in it. I make all our breads using freshly-milled flour and my Zojirushi does a better job of kneading than what I can do by hand. I also have some physical ailments with my hands/arms/elbows that makes a bread machine a real blessing. When mixing bread dough by hand it takes between 500 and 800 (or more) strokes to do a good job mixing the dough in the bowl, and that's a killer anymore for me.

The King Arthur Flour Test Kitchen uses Zojirushi Bread Machines for making dough. Why? Because it does a better job of kneading than a stand mixer or by hand. And that's according to their side-by-side tests.

-Grainlady

I use mine a lot for making dough. If I don't use my bread maker I use the dough hook on my stand mixer then finish by hand. I particularly like the rise in the bread machine because the temperature is controlled, a bit like a proofing box.

I rarely use the bread machine to actually bake the bread. The only time I do is if we are going to be gone for a long time and I want fresh bread ready when I get home.

Wouldn't be without my bread maker.

I've made all my breads by hand or mixed in my Kitchen Aid mixer for the past 30-some years. I don't need or want a bread machine, but I know if I had physical limitations as Grainlady mentioned, I would consider getting a machine. Also, now the No Knead bread technique is so popular, you don't actually have to knead to get a delicious bread. But I don't have room in my refrigerator to store lots of dough, so I make most of my breads in the traditional way.

The English Muffin Bread recipe is a good one to start with as it is a batter bread and does not require kneading.

Teresa

Here is a link that might be useful: English Muffin Bread recipe

I went through a period several years ago where I was making bread by hand, and really enjoyed it. But when I went back to school, I found I didn't have enough chunks of time to devote to it. Just got my Zo out of the cupboard and am amazed how easy it makes the process of dough making - I can dump everything in, go about my business, and come back to dough or bread.

Teresa - Thanks so much for posting that link. I'd never heard of English Muffin Bread and must try it!

Sue

Like grainlady, I use my bread machine to mix all my doughs, then shape and rise and bake. I used to make them in the KA with the dough hook, but it seemed to beat the dough up rather than knead it.

Here's what Cooks Illustrated has to say: While kneading by hand can be a gratifying process, most of our recipes call for a stand mixer simply because it's easier. (And in cases where the dough is extremely wet and loose - as in our Ciabatta or Pizza Bianca -working it by hand is virtually impossible.) But to answer your question, we rolled up our sleeves and laboriously kneaded batches of challah, multigrain, and olive bread by hand for 10 minutes and kneaded second batches of each in stand mixers fitted with dough hooks for the same amount of time. While all of the loaves were equally light, we found the handmade breads chewier (an indication of greater gluten development) than the machine-made samples.

Our science editor explained: While gluten (the interlinked protein strands that give bread structure) develops no matter how you mix the dough, machine-kneading is rougher; it links gluten strands only to tear them apart. Hand-kneading is gentler, producing gluten that, once formed, stays together, which can ultimately lead to chewier texture.

Still, the differences weren't dramatic enough for us to lock away our stand mixer and revert to hand-kneading. It's just too convenient to let a machine do it for you.

I kind of figure the bread machine is a good compromise.

Yep, like so many others, I use my machine to make the dough, then bake in the oven. If I am really short on time, I will also bake in the machine, but I HATE that hole it leaves on the bottom of the loaf from where the paddle is, so I really try not to bake in the machine.

If I didn't have the machine, I doubt I would ever make dough by hand.

AM

You could put one loaf in the bread machine and then while that's going, do a loaf completely by hand. If you're not used to kneading, you'll probably find it a lot of work. Using the machine to make the dough is a good way to go, then bake it in the oven and take credit for doing it yourself. :) But if you like the way it bakes it, the breadmaker is a good way to go. Try it and see what you like. Maybe you'll do it different ways different times.

I haven't used my breadmaker in years but I just don't eat much bread anymore. I'm tempted to get it out. Although I didn't particularly like the hole in the bottom from the beater, it sure was nice to have a hot loaf of bread come out. Seldom could I wait for it to cool completely, especially with the pepperoni bread.

Thanks all! i will break it out just to knead the dough and go from there. I do remember the whole's in the loaves.. That did annoy me!

I have my old bread machine sitting around here. I recall using it quite a bit for a year, and then getting tired of the bread - it always seemed like the same rectangular loaf of the same uniform consistency, over and over. It was boring. Maybe I could have made a variety of breads if I'd known more, but the recipes in the machine's booklet didn't have a lot of variety.

Recently I've starting learning to make bread without the machine, and it is a lot more interesting. I'm surprised how little work it is. I make the dough in the food processor, which takes about 3 minutes, then the kneading doesn't take too long at all. I guess I could try to learn a no-knead bread to save even that effort.

I need more space, so I am going to see if the bread machine still works, then find a friend who wants it.

Thank you for still having this conversation up on the net- I'm an actor and doing a show that requires me to know how to make bread the old fashioned way, and to supplement the bread we serve, another actor is making the same recipe with a bread machine. I've found that my bread is turning out a lot doughier, and I realise mine needs more cooking time, but also I noticed the difference in the aeration of the breads! This has helped me understand that perhaps it's simply the difference in how a machine kneads the dough :)

Thank you !

We use our KA stand mixer to mix the ingredients, then we knead by hand. There is something about kneading the dough by hand that is so calming and relaxing, you get into a rhythm with it. The smell and feel of the dough just seems right. NancyLouise

I've been tempted to use the KA for mixing and then kneading by hand as Nancy does, but after reading Grainlady's post about kneading 500-800 times, ooooh, I might curb my temptation.

It seems to me that I've read somewhere to let the bread rest for 10-15 minutes after punching down, after the first rise.

I've never done that, I punch it down then immediately divide the dough and form into 2 loaves and let rise. For some reason I think the bread will spoil or something if I don't do it in a rush.

What does the resting period do? Of course I'll have to do that when I make my next loaf and see for myself the difference.

I've been making bread since I was 7 years old, and I always kneaded it by hand. when carpal tunnel syndrome became so intense that it hurt to knead bread, I stopped baking bread and relied on the store bought stuff.

Enter Deb (Momto4kids) who had an unused bread machine, like many others here do. She sent it to me and I've made all my bread, buns, rolls, pizza dough for the kids, bagels, you name it. I love the darned thing and use it at least a couple of times a week.

It's a Zojirushi and it's been a workhorse, I haven't encountered a dough that it can't knead, even the whole grain types that tend to be substantial. I never bake in it though, I don't mind the holes but I don't like the crust, it seems more like it's steamed than baked. I also always check the dough for hydration, sometimes it needs more flour, sometimes more liquid, depending on a lot of factors. I still check to make sure it "feels right", that's the only way I can manage to make bread.

I also make any recipe that suits me, I don't use recipes made just for bread machines. You just have to know how much flour your particular machine can handle and make that much dough.

Elery's 9 year old grandson was here from California and stayed with us for 2 days. I let him use the bread machine to make pizza dough and he loved it, said it was the best pizza he'd ever eaten. I didn't tell him about my pizza preferences, just ate his pepperoni and italian sausage pizza and told him it was the best I'd ever had.

So I vote yes, drag out the machine and make some dough. Make bagels or pretzel buns or dinner rolls or pizza dough, it doesn't even have to be traditional bread, and it's all better than the stuff you get from the store!

Annie

jasdip-

Resting the dough for 10-15 minutes after punching down is done so the gluten strands relax. Relaxed dough is easier to form into a loaf for panned bread.

Punching down needs to be done correctly as well. With an oiled hand, gently drive your fist through the center of the dough. Now grab the dough at the outside of the bowl and pull it into the center. Do this all around the ball of dough. This not only deflates the gasses, but it also redistributes the yeast throughout the dough. It's essentially turning the dough ball inside out with the warmer inside dough going to the outside and the cooler outside dough moving to the inside.

Once the dough is properly deflated, you need to round the dough. Divide it into the loaves, if there is more than one loaf, and round each portion. This is done by setting the dough on the bread board (I use a Silpat so I don't need any bench flour) and moving your hands over the ball, pull the dough gently from the top/sides to the bottom - all the way around in quick succession, until it's a nice smooth ball. Rounding the dough is necessary to get the ragged edges smooth (after cutting) and to get the gluten strands going in one direction. This will help seal the gasses inside the dough. Now you can cover the dough (I place a bowl over it or a sheet of plastic wrap) and allow it to rest 10-15-minutes before forming for a loaf (to relax the gluten strands). The dough won't be as springy/resistant when you pat it out and roll it up for a panned loaf, or if making cinnamon rolls or a pizza crust - which is a good thing.

-Grainlady

Grainlady you are the most amazing woman. You explained this perfectly to me. Hmmm I was punching the dough like a punching bag once to deflate, then kneading a few times. I could hear it "fart" when I was kneading.

You would make awesome videos!

jasdip, I especially let pizza dough rest, otherwise I spread it on the pan and it "snaps" right back to the middle, LOL, like it's made of elastic. Let it rest 10 minutes or so and it smooths right out.

I sometimes shape loaves right after deflating the dough without significant issues, but I spend more time stretching pizza dough than the 10 minutes it takes to let it rest if I try to form it right away!

Annie

I don't have a bread machine, mostly because I don't have space for one. I almost bought a zoe at an estate sale, and sometimes kick myself for not doing so, but I keep asking myself, where would I put it? So I do occasionally use my KA to knead my dough for me, but more often than not, lately, I've been kneading by hand. You see, with a 4 year old Grandson living with me and wanting to help, how can I not knead by hand, and let him have a little piece of dough to work himself. We're both standing on stools, his a little taller, and kneading our dough together. (Since I'm short, I've found that standing on a little step stool really helps me with kneading dough. It gives me just the right height to knead the dough without discomfort.)

Sally