This man has character. Doesn't speak ill of breadmakers necessarily, speaks only of facts. A lot of TH-cam channel guests need to take a page out of this man's book.
What makes a good reviewer is understand the context and intentions of the people who designed or made what they're reviewing. And Sim Cass totally does. He's not saying "Boo, it's not like my $10,000 Hobart mixer and $20,000 worth of steam ovens..." He knows what these machines are for.
Because its bread, a lot of consumers will always go for the commercial brand for their daily consumption of bread. Its not right to judge people as cheapskate just because they buy breads in groceries.
10:34 If you are willing to pay 250USD for a basic loaf of bread, then purchase a stand mixer. It'll provide better end product and you can use it for 10x more recipes.
100% agree! You can get great bread using a dough hook and a stand mixer, and it is a tool in your kitchen that will give you endless possibilities. I don't know a single person who regrets investing in a stand mixer.
I have both, and can make bread with either. But it’s amazing to use the delay start on my bread maker and wake up to the smell of a loaf that’s just finish baking. I have the Cusinart convection model, which imho they should have used here. It makes really good bread.
I agree. Bread is easy to make by hand and the results are generally better than from a machine - if nothing because of the blade hole in the bottom of each loaf.
I don't have an oven so use a breadmaker. I bought a Panasonic at the local thrift store and so far have around 500 loaves through it. It is said that the Panasonic will last around 2 years, I have had mine 7 so far.
I love my breadmaker. I grew up with one and we probably made 3-4 loaves per week. With mine I can put the ingredients in the night before and set the timer for the bread to finish baking right before I wake up. Also something to note is that the crust depends greatly on how you cool the loaf after baking. If it cools in the machine it gets soft, while a loaf taken out right after finishing will be crunchy and hard.
save yourself nearly 100.00 and go to goodwill and buy one. They are counter space hogs so goodwill usually has 3-4 of them sitting around for 10 bucks or so.
Best of all, save all that, go online and find a recipe, and start making real bread without the machine. If by chance you already have a lidded dutch oven, you are perfectly set for a super easy no-kneading sourdough loaf.
FoxDragon agreed there, tastes better too in my opinion. I hand make my own because I enjoy the magic of growing dough. My mom bought a machine and brought it over once just to try. It did not work lol, I dont know what we did wrong but it was a doorstop.
Best advice: Buy the $60 bread maker, and use it ONLY to make dough. Once it's done the work and mixed and proofed the ingredients, pull out the dough, form it into a loaf, throw it into an oven on a pizza stone, and pull it after 45 minutes. SO good.
Except professional kitchen need to make dough in large quantity, I never understand why people need machine to make dough. I just make dough in a giant bowl with a giant spoon. It works, and it is not hard at all.
The only pull I have to buying a breadmaker is that it can do the proofing for you, but if you have a stand mixer and an oven with a working oven light, then that's all you really need, when especially you can get more out of the stand mixer...
@@bilibiliismsome of us have arthritis and kneading dough is painful and tedious... Plus my oven costs a fortune to run... The breadmaker, no where near as expensive.
TO GET A WELL-RISEN LOAF If your bread machine loaf is over-proving, try using a little bit less water, maybe 10ml, and see it that helps. I spent a year or more fiddling with yeast and salt quantities, but nothing affected the loaf more than hydration. Also, make sure you use warm water. White bread needs 60% of the flour's weight in water, and wholemeal needs 70-75% (I use 2/3 WM and 1/3 Strong brown bread flour, so I use 70% hydration). With my machine (Morphy Richards FastBake) when I make a wholemeal loaf, I've taken to mixing the water, yeast, sugar, and oil in a measuring jug first, then putting the salt and flour in the tin, and then pouring the water on top of the dry ingredients, making sure to get it into the corners. When it's mixing in the machine, if all the flour isn't getting in, scrape it in with a silicone spatula, and if necessary, a little extra water to help it stick. Different flours have different hydration needs. After doing it this way, I'm finally getting consistent, well-risen loaves! The recipe is: 280ml warm water + 2 tbsp vegetable oil + 2.5 tbsp sugar + 1 tsp fast action yeast or 3/4 tsp instant yeast. 1.25 tsp salt + 265g WM flour + 135g Strong brown bread flour + one crushed multivitamin tablet (optional) Set on Wholewheat or Wholemeal for a small loaf and medium crust. Oh, and the thing about using vitamin C tablets to help wholemeal bread rise is a myth. I tried it with and without and there was no difference. I put vitamin tablets in for my health's sake because when I didn't for a while, I got a cold.
I have known a lot of people who bought one - really popular when they first came out - and put them away. They never did learn how to bake. Just something to stack on that walking machine and other space eaters.
@@SimonWoodburyForget "An electric mixer is good for making whipped cream you could've gotten out of a can, but that's... not usually why you whip your own cream." I've baked breads for over 16 years. My mother got me started on it. We were piss poor and bread is an expensive luxury when taking the constituent ingredients into accoutn. I know how to work the gluten into a nice network of proteins, and I've seen my roommates try the same. Most bread machines will do a _significantly_ better job at kneading the dough than the average person. If you have a bread machine and you want less bread, you make a smaller dough. More bread? Larger dough. Naturally it can only knead so much, so be aware of the limitations. Harder crusts? Then don't add lipids and bake it in a metal tin at a high temperature. You don't _need_ to follow the recipes that come with these machines, you don't even need to bake in them. If you want, you can use it simply to avoid kneading. I don't think I'll be kneading into my 70s or 80s. My wrists are going to give up before then.
who buys bread machines at full price? there's always one at your local Goodwill for $20-$25. Would have also prefered seeing the same recipe done in each. the having/not having milk powder and the different yeast used creates different products. I do agree with the chef though, I've never had a bread machine NOT make an "adequate" loaf of bread. And it is a short hop from bread machine use to No Knead breads and now you're "really" baking.
The Yip The point is all sorts of appliances end up there. I got a brilliant Panasonic breadmaker there, and once a Kenwood chef titanium for £70- retail is closer to £500.
20% of comments are about the bug, 20% are on the "Number B" statement. 20% are on buying at Goodwill,. 20% are on how baking bread the traditional way is the best. Why y'all watching a video on bread makers?
I have the Hamilton Beach maker.. I agree with chef.. cant justify the extra 200 bucks. if i wanted darker.. user the darker setting. Also.. as the bread is kneading.. I always take a rubber spatula and work the last of the remaining flour into the loaf gently. There are some "dead spots" that the paddle just cant reach. I would suspect thats the case for all of the makers.
I would honestly have to make a loaf each way to see. from the get go i have always done this.. and never really noticed any "unevenly" kneaded bread. I will say this.. my favorite time of the year is coming up when i make fresh bread all the time to eat with leftover turkey from thanks giving... so i may check it then. 60 bucks is well worth it for that machine.
@Pod better is. And will always be subjective. Taste varies from person to person. Chefs are some of the most egotistical people on the planet. When you ask for an opinion it automatically becomes subjective. You have to apply statistics to make it "better." Let me know when you finish your bread making bread research study.
I could listen to Esther talk about absolutely anything. I love the sound of her voice! Also: can any of those make the bread rolls like the ones we used to have at school? Say what you want about school lunches, but the rolls were f*king amaze balls. 🙂
You can if you bake it yourself on a baking sheet. Add more butter and an egg, after kneading finishes, remove from pan , roll out onto a lightly greased baking parchment paper sheet, crease to form rolls, allow to rise for 25-35 minutes in a warm spot and bake for 15+ minutes in a 425F/215C oven. Include a baking pan of hot water beneath you flat baking sheet for best results. Allow the rolls to coll on a wire rack. Smear with butter and enjoy.
I have no experience using bread machines or making bread. However, if you are evaluating the machines one would think you would use the same recipe for each machine. The Breville, in my opinion, made the nicest loaf. So maybe tweak the recipe for that machine to your liking.
It's always nice to see someone who has a head full of knowledge, has confidence in what he knows, but doesn't simply sneer at what is different or not to his taste.
The main issue with these loafs is that they are compressing at the bottom and creating a dense base. One of the reasons for this is because the pans are designed to be more vertical so that the ingredients are funneled toward the mixer. As opposed to hand made bread which is done on a flat surface before being baked in a long (horizontal) bread pan. There are bread makers that have a flatter pan to mitigate this but this also means that ingredients are less likely to mix correctly as seen here: 7:30. Solution #1 Bake a smaller loaf. Bread makers will let you choose from a number of different sizes. Try baking the first (small) or second (medium) sizes to prevent the dough from compressing under its own weight. Solution #2 Use the machine to create the dough but not bake it into a loaf of bread. This will allow you to tip out the dough and place it into a normal bread pan where its weight will evenly distribute and prevent compression. Allow the dough to rise a final time before baking in your oven.
Great guest -- bring Sim back! That said -- weird choice of machines, and frankly, you've tested the recipe books more than the appliances. Having a good recipe is so, so important with bread machines. For anyone who wants to try out a bread machine, go down to your local thrift store and try to find one there. People discard them after they get a few loaves like the one in the middle! I got a different Cuisinart for $20 and it's worked well for 3+ years now. Then go to your favorite source of used books and get a *good* bread machine cookbook. I've really liked Beth Hensperger's "The Bread Lover's Bread Machine Cookbook." And "Rustic European Breads: From Your Bread Machine" is great if you're feeling like branching out. That said, I have two loaves of hand kneaded, naturally leavened sourdough rising on my counter, so I guess the gateway drug comment is true!
I think bread machines' most redeeming quality (at any pricepoint) is they're machines. Meaning, you can buy the ingredients in bulk, load it up in minutes, set the timer and just bugger off to work. You're not stuck with a process that's not necessarily all that much more labour intensive (if you buy a stand mixer), but you have to be at home for and multitask around, nor with going out to a baker/corner store and buying fresh bread every other day. Given the poor availability of my preferred type of bread at my corner store and, frankly, a decline in quality from their supplier, I'm considering it.
Bread =$2. For Breville $250. You'd have to make bread 125 times to break even and hope it doesn't break before that, and that is still not accounting for the money spent on ingredients. You'd really, really have to like bread for this option.
I think it's only a good comparision if you use the same recipes for all 3 machines. PS - if you want to cheaply venture into the bread machine world, go to Goodwill. Mine always has 3 or 4 for sale for about $5.
There’s a new breville pizza maker. its $799 Smart Oven Pizzaiolo is different because it has a maximum temperature of 750 degrees Fahrenheit. Brand new- y’all should try the pizzaliolo out
that's an insane amount of money to make pizza. I make pizza for us weekly just using my oven. Bottom rack almost touching the bottom of the oven for 7 minutes at 425, then top rack for 7 more until the cheese is melted. Crispy bottom, browned top, delicious and costs me next to nothing.
Heck even the like $100 dedicated pizza ovens are probably pretty dang comparable. (which, I agree, makes this a great thing to show for us peons who can't afford the $800 pizza maker that will probably get hacked by Russian trolls)
@@ophiuchusoversoul1785 People build entire brick or concrete outdoor ovens just to make pizza. A $799 oven is cheap compared to that. But you really can't get the same affect at 425 as you get at well over 500 or 600 degrees. And that difference is the reason they spend all that money.
Get a good pizza steel for like $80 and just use your oven. But it'll be a lot messier than using a machine obviously, especially when you try to get the pizza onto it lol.
My bread machine sees primary use as a dough machine. I use the dough cycle to mix, knead, and do the initial rise. Then I pull out the dough and shape it, either by hand for a free-form or by putting it in a loaf pan and then do the final rise before baking in the oven. I don't do a stand mixer for bread because I like to have the option of just set and forget that the bread machine gives me.
I use my bread maker just to make the dough. I let it do the kneading and proofing then I take the dough out and bake in the oven in whatever form I want be it rolls or what have you. Works much better that way.
When a bread machine can make a 6 braid challah I'll buy one. Until then...knead and knead some more (good for your arms). These are great videos. She's always skeptical...I like that
You know, I've done a lot of traveling and I felt that almost every other country says that. It makes zero sense to me, but I've always wondered if they thought it was weird that we want to label options as A, B, C instead of 1, 2, 3.
When I was a foreign exchange student in Scotland i was so surprised at how common bread makers were. I finally got myself one a few weeks ago and I can’t wait to put the days of store bought, preservative filled breads behind me.
I have a Kenmore bread machine I bought many years ago. Works fine. But some bread I make by hand - like sourdough. One thing I do with the dough as it is mixing is I do scrape the sides and bottom to get the flour incorporated quicker. I would also hazard that part of the denseness on the bottom is the fact that these are TALL loaves so you have lots of weight pushing down on the bottom section which is why the two tall loaves had a larger section of small crumb compared to the more loaf like one.
I started out with bread machines, and most make a good loaf. The collapsed top is a characteristic of many of them, and I usually sue the french dark setting as the best way to get a tasty loaf. I progressed to Kitchenaid and hand, and they will always take some beating. That Breville looks like it does a good job, Breville is a good brand.
Great review and discussion of bread and bread makers. Some great information, even if a few years old, lol. Loved the discussion about the bubbles from the bottom to the top
I have made thousands of loaves of bread over the last 25 years, but I got started with a bread machine. By the time it wore out I was ready to use a stand mixer and hand form bread in pans for better shape and new kinds of bread.
I have the Hamilton Beach and have had it for quite a few years ... WORKS GREAT !!! Paid less than $40 for it !!! A hint for ANY bread-making-machine ... REMOVE the mixing paddle before the LAST rise before the baking process... oil the post with vegetable oil ... and put the bread back in flat and even across the top .... you'll get a good loaf every time and no big hole in the bottom of the bread !!! :)
i've got an old bread machine, and its always made okay bread. the problem i've always had is the bread and the crust almost always comes out super dense and heavy, with a very "crusty" crust. what i've started doing recently thats made all the difference in the world is just using the breadmaker to make the dough, then it rests for 45 minutes after in a loaf pan, then cooked up in the oven at 350 for 20 to 25 minutes and its the best bread all around every time.
I love this channel. You guys are psychics. I was just searching for a bread maker review a day or so ago. Please keep answering our questions! Can we get a wok video? How much do I really need to pay for a carbon steel wok? Are there differences in welded vs riveted handles? Is the copper chef wok nonstick better than carbon steel patina?
Why are all the top comments about the dude? This lady is charming, makes insightful comments/questions and her outfits are dope af. Great show, you are going places, I am keeping an eye on you young miss, subscribed!
Good Video - I've got a West Bend two paddle bread maker ($67.00). Never a problem with flour mixing in. When using 3+cups cups of bread flour the kneading takes 2 hours and I then remove it and oven bake after a 30+ minute final rise. Bake at 400+F for @40-45 minutes and its good,. Want a darker crust after its done? Pop it back in naked and bake for 5 or more minutes. I use an oven pan with hot water in baking to provide a steam atmosphere like in the professional shops. Never a problem. Dakota Maid Bread Flour runs about 20 cents per pound so $0.06 for all ingredients. Want to boost the flavor profile? Substitute a half cup of bran-free wheat flour, add honey, brown sugar or a little sulfur-free molasses or some nut flour. I like to create unique rustic breads. The family favorite includes adding 1 tbsp almond meal, 1 tbsp chocolate baking powder, one whole egg and 1 tbsp honey. I just add the egg and mix into half cup of water or milk and add enough filtered water to get 1.5 cups liquid. Try a bread maker and experiment to find a bread recipe that you enjoy. You can't beat the price and your new bread maker will pay for itself in a few weeks. I think my method works best, but then we're appreciative of a warm kitchen on a frosty day (Mn).
I use Bread makers A Lot, I find the Best way to make a even yeast Rise is Using Hot water and premixing the sugar in it, Helps the Yeast to Do a better Job. Once i put the Ingredients on the " tub" i wait ten minutes and then start the machine it always makes Great Bread.
Id agree with the chief.....i bet that cheap bread maker with some good quality bread yeast and just sifting the flour and pre-mixing the ingredients would make good bread
I never just dump everything in and walk away, I like to see if the dough is to wet or dry during initial mixing because you never now how much moisture is in the flour.
the problem is the square pans. those breadmaker companies are oddly in love with square loaves. make the pan circular and you would eliminated cutting some corners.
Some other factors to consider: - Durability. I always buy Apple or Breville products, knowing that they will not break easily. - Programable: my bread maker is programmable, something that I really like.
I'm surprised Zojrushi wasn't included. It's a little more than the Cuisinart but does a decent job especially for banana bread. But stand mixers or food processors are by far more versatile and useful.
All bread machines can make the same recipe. This test should have been with some sort of recipe that was the *same* in each machine. Otherwise it's a very unscientific taste test.
My family surprised me with a Bella brand bread machine for Christmas. I can not make bread as easy anymore because of pain in my wrist and hands from carpal tunnel issues. And this machine has been the best thing ever!! I can make all my favorite bread recipes with no problem again. I'm loving my bread machine so much I'm thinking of purchasing another, mostly due to that I have a large family and fresh baked bread gets eaten super quick. I've wondered if price really matters to the quality of bread produced by a bread machine, since why I'm watching this video, lol.
You should mix in the sugar and salt in a different area in the flour, also look for breadmakers yeast, not dry active yeast. Breadmakers yeast has additives in it that makes in not fold in on itself, but as always i advise using fresh yeast and making bread by hand and eye as it tastes better.
That was one of the nicest way an expert has broken down a taste test. Chef Sim Cass was really nice about all the bread makers. I agree with his judgement though, buy the cheapest one and then experiment with it.
I have had my Breville for 15 years now and love it, I do make jam, doughs, pasta .... using my Breville. If you just want to make bread then certainly buy the cheapest one.
wow, I have the first one. but sometimes it falls in like the second, and I heard it's due to humidity. you can also make the crust darker that would resemble the 3rd loaf.
A breadmaker is a quick and convenient way to make bread. As indicated in the video, it might not be the best bread, but it is quite acceptable. But many breadmakers also have a "dough" setting. So if you have more time and want to experiment, you can use this to make the dough, then take it out and shape it yourself on a floured board before baking in an oven. Doing this, you are more likely to get an even texture, and you can bake loaves in a variety of shapes. I use my breadmaker all the time to prepare dough, which I then use to make rolls.
Of course, the next step after that is learning to make the dough by hand, but doing it in stages lets you get the hang of shaping a premade dough first.
Sorry, just had to necromance this discussion. I checked and my Breville has worked nicely for five and one half years. Frankly I'm surprised. The Breville is a much more elaborate device than the others and is highly customizable as well. I've used many different bread machnes over many years. Although the expensive ones give you a lot more than a cursory review like this reveals, they all can make a simple loaf much better than shown here. Some other really great ones: Breadman (highly customizable), Zojirushi (dual impellers for a bakery shaped loaf), and the Panasonic (narrow tall loaves - extremely well made). I know these things because I used them.
My Japanese friends in college had a bread maker from japan. It was the same design as these. I thought the bread was sort of soft and dense like we see here. But they said Japanese people prefer that texture vs hard crusty bread. It’s more familiar to their palate for things like rice or dumplings, steamed buns etc. Who knew apparently they eat a ton of bread in Japan.
Excellent review, thank you for sharing! Recipe is everything, and has to be followed to the point when using a bread maker. I absolutely love my Panasonic bread maker. Nothing like walking up to a freshly perfectly baked walnut bread. Oh and it does perfect pizza dough, burger buns dough, ...
You can make bread with very little effort using no knead methods. Ive made bread dough on my lunch break, aged it until the next morning, shaped the loaf and baked them and had bread before i had to leave for work (made eggs in a nest). I would say all of this took about 30 mins of actual work. On top of all this, you can make the dough into small rolls, or baguettes, or big round loaves to put giant hamburgers on.
Bread making, as with baking, is an art. This also goes with bread machines, you absolutely need to play around with ingredients and whatnot for the machines. I had a machine that was an absolute gem, even lifting the bread out of the bottom of the machine for me, with they still made them. Anyways, a good rule of thumb I have found, was to pay attention during the first knead, to make sure all the ingredients are mixed. Sometimes you also need to add a little water. If you did that, your results were often much better. I also agree with these machines being a gateway to baking real bread, same here. I started with the machine, and now I am taking baking classes in collage, loll. I will say, they still come in handy if your super busy and want decent bread in a hurry. Yes, the bread at the store may be much cheaper, but that's also because its not healthy, or real bread, to me at least. Using a machines allows you to control what you put in.
By not making a nest for your bread machine yeast in the middle of the flour you will inevitably have an issue where the liquid ingredients render some of the yeast inert and cause the loaf to not rise properly.
She should have added the yeast to warm water to get the best affect. I was given a bread machine because a friend knew I was interested. It isnt top of the line but I cant see paying $250 for not enough difference. My bread is costing me about 40 cents per loaf and I love it. The things I dont like about my bread machine is not getting a full rectangular loaf life I would buy at the store (even though I can make 2lb loafs), that small section on the bottom in the middle infuriates me because the middle slices are so weird. Oh and sometimes you have yeast issues it is just a fact of life when baking bread. Sometimes the yeast for what ever reason will not activate properly. I like to stack up on bread making ingredients just in case we have a tough financial month we can save a few bucks by making bread ourselves that month. I have a large family and the savings while only a few bucks here and there, does add up.
Probably the best thing about bread machine, the really magical part is that you can add ingredients, set the delay timer and it will start the bread making while you sleep and you can be awoken with the nice smell of fresh baked bread like a bakery and have a loaf warm ready to eat! If you could add some bacon pieces that would be a smellaroma of sensation. ;-)
This the best review I saw so far! I love the idea of blind testing (if it was for real). Would be great to do the same comparison for top market bread machines like zojrushi, breville etc
I already bought the Breville. I figure try bread making with a good machine and see whether I like it or not. Today more than ever with the price of bread, making your own seems like a good deal.
It all comes down to how long they last, I've had a Panasonic maker for over ten years and it's still going strong. We make bread every second day......I couldn't see the cheepo maker lasting that long.
You often need to stop the machine part way through stirring to make sure all ingredients really do get well mixed. I scored a barely used Breville for ten bucks. Wow, I feel rich.
I paid $10 for mine at a thrift store and it makes wonderful bread. Mine is an Oster. I also bought a Zojirushi for $5 at the thrift store but I haven't had a chance to make bread in it because it's missing the mixer paddle. I don't think there's that much difference from machine to machine if you use the same ingredients. The chef was fair. I think the girl liked the expensive one and thought it was going to be better, but not necessarily.
Aztryd Barruga Breville barista express. I’ve had it for four years and it’s been though ALOT, absolutely love it and it’s still running strong. I take care of it, decalcifying it periodically and keeping everything clean
Why do so many reviews ignore Panasonic? They invented the idea, and their machines are super reliable. Interesting that they never put a window in the lid, and their recipes specify water after dry ingredients.
This man has character. Doesn't speak ill of breadmakers necessarily, speaks only of facts. A lot of TH-cam channel guests need to take a page out of this man's book.
Well said
Yeah I like his "buy the cheap one and tweak the recipe until you get it right" approach.
Bread people tend to be like that.
Agreed sir.
What makes a good reviewer is understand the context and intentions of the people who designed or made what they're reviewing. And Sim Cass totally does. He's not saying "Boo, it's not like my $10,000 Hobart mixer and $20,000 worth of steam ovens..." He knows what these machines are for.
I love that he wasn't just completely contemptuous and dismissive of the entire thing
Because its bread, a lot of consumers will always go for the commercial brand for their daily consumption of bread. Its not right to judge people as cheapskate just because they buy breads in groceries.
He or she?
10:34 If you are willing to pay 250USD for a basic loaf of bread, then purchase a stand mixer. It'll provide better end product and you can use it for 10x more recipes.
I agree a good stand mixer, is the real gateway drug to real baking, not just bread.
100% agree! You can get great bread using a dough hook and a stand mixer, and it is a tool in your kitchen that will give you endless possibilities. I don't know a single person who regrets investing in a stand mixer.
I have both, and can make bread with either. But it’s amazing to use the delay start on my bread maker and wake up to the smell of a loaf that’s just finish baking.
I have the Cusinart convection model, which imho they should have used here. It makes really good bread.
I agree. Bread is easy to make by hand and the results are generally better than from a machine - if nothing because of the blade hole in the bottom of each loaf.
I have both a bread machine and stand mixer, I feel more comfortable using my bread machine to knead dough, especially stiff doughs like pasta.
I don't have an oven so use a breadmaker. I bought a Panasonic at the local thrift store and so far have around 500 loaves through it. It is said that the Panasonic will last around 2 years, I have had mine 7 so far.
Got my Panasonic almost 30 years ago, still working!
Yes,I know but it ia Panasonic made in Japan...
I've heard panasonic bread makers are the absolute best in the game? This is also true of their microwaves
I love my breadmaker. I grew up with one and we probably made 3-4 loaves per week. With mine I can put the ingredients in the night before and set the timer for the bread to finish baking right before I wake up. Also something to note is that the crust depends greatly on how you cool the loaf after baking. If it cools in the machine it gets soft, while a loaf taken out right after finishing will be crunchy and hard.
save yourself nearly 100.00 and go to goodwill and buy one. They are counter space hogs so goodwill usually has 3-4 of them sitting around for 10 bucks or so.
Better yet go to some of the good wills in higher end areas. They always have bunch of these. For 50
I got mine at a local thrift store. They're usually barely used, if used at all. I've eaten far too much bread now that I can make it so easily.
You are a genius.
Best of all, save all that, go online and find a recipe, and start making real bread without the machine. If by chance you already have a lidded dutch oven, you are perfectly set for a super easy no-kneading sourdough loaf.
FoxDragon agreed there, tastes better too in my opinion. I hand make my own because I enjoy the magic of growing dough. My mom bought a machine and brought it over once just to try. It did not work lol, I dont know what we did wrong but it was a doorstop.
Best advice: Buy the $60 bread maker, and use it ONLY to make dough. Once it's done the work and mixed and proofed the ingredients, pull out the dough, form it into a loaf, throw it into an oven on a pizza stone, and pull it after 45 minutes. SO good.
Except professional kitchen need to make dough in large quantity, I never understand why people need machine to make dough. I just make dough in a giant bowl with a giant spoon. It works, and it is not hard at all.
The only pull I have to buying a breadmaker is that it can do the proofing for you, but if you have a stand mixer and an oven with a working oven light, then that's all you really need, when especially you can get more out of the stand mixer...
bilibiliism
Brioche
People with a dexterity issue
Ludicrously wet dough
@@bilibiliismsome of us have arthritis and kneading dough is painful and tedious... Plus my oven costs a fortune to run... The breadmaker, no where near as expensive.
A very very exceptional critique from a very legit chef.
I think the middle one sunk because of the taller shape. Like he said though, work with it to improve outcomes. Maybe it needed a little less water...
TO GET A WELL-RISEN LOAF
If your bread machine loaf is over-proving, try using a little bit less water, maybe 10ml, and see it that helps. I spent a year or more fiddling with yeast and salt quantities, but nothing affected the loaf more than hydration. Also, make sure you use warm water. White bread needs 60% of the flour's weight in water, and wholemeal needs 70-75% (I use 2/3 WM and 1/3 Strong brown bread flour, so I use 70% hydration).
With my machine (Morphy Richards FastBake) when I make a wholemeal loaf, I've taken to mixing the water, yeast, sugar, and oil in a measuring jug first, then putting the salt and flour in the tin, and then pouring the water on top of the dry ingredients, making sure to get it into the corners. When it's mixing in the machine, if all the flour isn't getting in, scrape it in with a silicone spatula, and if necessary, a little extra water to help it stick. Different flours have different hydration needs. After doing it this way, I'm finally getting consistent, well-risen loaves!
The recipe is:
280ml warm water + 2 tbsp vegetable oil + 2.5 tbsp sugar + 1 tsp fast action yeast or 3/4 tsp instant yeast.
1.25 tsp salt + 265g WM flour + 135g Strong brown bread flour + one crushed multivitamin tablet (optional)
Set on Wholewheat or Wholemeal for a small loaf and medium crust.
Oh, and the thing about using vitamin C tablets to help wholemeal bread rise is a myth. I tried it with and without and there was no difference. I put vitamin tablets in for my health's sake because when I didn't for a while, I got a cold.
Hmm, bread makers are a gateway (drug) to making real bread. I couldn't have said it better myself. That was exactly true for me. Great video! Cheers.
Yeah, i started learning how to bake bread (without breadmaker machine) after making it in the bread maker
I have known a lot of people who bought one - really popular when they first came out - and put them away. They never did learn how to bake.
Just something to stack on that walking machine and other space eaters.
@@SimonWoodburyForget "An electric mixer is good for making whipped cream you could've gotten out of a can, but that's... not usually why you whip your own cream."
I've baked breads for over 16 years. My mother got me started on it. We were piss poor and bread is an expensive luxury when taking the constituent ingredients into accoutn. I know how to work the gluten into a nice network of proteins, and I've seen my roommates try the same. Most bread machines will do a _significantly_ better job at kneading the dough than the average person.
If you have a bread machine and you want less bread, you make a smaller dough. More bread? Larger dough. Naturally it can only knead so much, so be aware of the limitations. Harder crusts? Then don't add lipids and bake it in a metal tin at a high temperature. You don't _need_ to follow the recipes that come with these machines, you don't even need to bake in them. If you want, you can use it simply to avoid kneading.
I don't think I'll be kneading into my 70s or 80s. My wrists are going to give up before then.
I thought only sous vide everything uses Number A, B, C
lol didnt think I would find a SVE fan here
Deeeeeeeeeeeeeeelicous!
AMAZZZZZZZZING!!!!
I know it doesn't look that good right now...
But watch this...
who buys bread machines at full price? there's always one at your local Goodwill for $20-$25. Would have also prefered seeing the same recipe done in each. the having/not having milk powder and the different yeast used creates different products.
I do agree with the chef though, I've never had a bread machine NOT make an "adequate" loaf of bread. And it is a short hop from bread machine use to No Knead breads and now you're "really" baking.
For quality these weren't bought at goodwill
The Yip The point is all sorts of appliances end up there. I got a brilliant Panasonic breadmaker there, and once a Kenwood chef titanium for £70- retail is closer to £500.
20% of comments are about the bug, 20% are on the "Number B" statement. 20% are on buying at Goodwill,. 20% are on how baking bread the traditional way is the best. Why y'all watching a video on bread makers?
I have the Hamilton Beach maker.. I agree with chef.. cant justify the extra 200 bucks. if i wanted darker.. user the darker setting. Also.. as the bread is kneading.. I always take a rubber spatula and work the last of the remaining flour into the loaf gently. There are some "dead spots" that the paddle just cant reach. I would suspect thats the case for all of the makers.
I would honestly have to make a loaf each way to see. from the get go i have always done this.. and never really noticed any "unevenly" kneaded bread. I will say this.. my favorite time of the year is coming up when i make fresh bread all the time to eat with leftover turkey from thanks giving... so i may check it then. 60 bucks is well worth it for that machine.
@Pod because better is subjective. And it's fun. And you can do custome stuff.
@Pod better is. And will always be subjective. Taste varies from person to person. Chefs are some of the most egotistical people on the planet. When you ask for an opinion it automatically becomes subjective. You have to apply statistics to make it "better." Let me know when you finish your bread making bread research study.
Pod someone who likes sweet bread more than white bread will never say white bread is better. Better is and will always will be subjective.
Pod I use a bread machine to make the dough then I shape and bake myself in the oven. Best of both worlds!
I could listen to Esther talk about absolutely anything. I love the sound of her voice! Also: can any of those make the bread rolls like the ones we used to have at school? Say what you want about school lunches, but the rolls were f*king amaze balls. 🙂
She's got that knowledgeable voice
You can if you bake it yourself on a baking sheet.
Add more butter and an egg, after kneading finishes, remove from pan , roll out onto a lightly greased baking parchment paper sheet, crease to form rolls, allow to rise for 25-35 minutes in a warm spot and bake for 15+ minutes in a 425F/215C oven. Include a baking pan of hot water beneath you flat baking sheet for best results.
Allow the rolls to coll on a wire rack. Smear with butter and enjoy.
I thought I was the only one who felt that way about school lunch rolls, especially with their meatloaf!
I have no experience using bread machines or making bread. However, if you are evaluating the machines one would think you would use the same recipe for each machine. The Breville, in my opinion, made the nicest loaf. So maybe tweak the recipe for that machine to your liking.
It's always nice to see someone who has a head full of knowledge, has confidence in what he knows, but doesn't simply sneer at what is different or not to his taste.
The main issue with these loafs is that they are compressing at the bottom and creating a dense base.
One of the reasons for this is because the pans are designed to be more vertical so that the ingredients are funneled toward the mixer.
As opposed to hand made bread which is done on a flat surface before being baked in a long (horizontal) bread pan.
There are bread makers that have a flatter pan to mitigate this but this also means that ingredients are less likely to mix correctly as seen here: 7:30.
Solution #1
Bake a smaller loaf. Bread makers will let you choose from a number of different sizes.
Try baking the first (small) or second (medium) sizes to prevent the dough from compressing under its own weight.
Solution #2
Use the machine to create the dough but not bake it into a loaf of bread.
This will allow you to tip out the dough and place it into a normal bread pan where its weight will evenly distribute and prevent compression.
Allow the dough to rise a final time before baking in your oven.
Great guest -- bring Sim back!
That said -- weird choice of machines, and frankly, you've tested the recipe books more than the appliances. Having a good recipe is so, so important with bread machines.
For anyone who wants to try out a bread machine, go down to your local thrift store and try to find one there. People discard them after they get a few loaves like the one in the middle! I got a different Cuisinart for $20 and it's worked well for 3+ years now.
Then go to your favorite source of used books and get a *good* bread machine cookbook. I've really liked Beth Hensperger's "The Bread Lover's Bread Machine Cookbook." And "Rustic European Breads: From Your Bread Machine" is great if you're feeling like branching out.
That said, I have two loaves of hand kneaded, naturally leavened sourdough rising on my counter, so I guess the gateway drug comment is true!
I think bread machines' most redeeming quality (at any pricepoint) is they're machines. Meaning, you can buy the ingredients in bulk, load it up in minutes, set the timer and just bugger off to work. You're not stuck with a process that's not necessarily all that much more labour intensive (if you buy a stand mixer), but you have to be at home for and multitask around, nor with going out to a baker/corner store and buying fresh bread every other day. Given the poor availability of my preferred type of bread at my corner store and, frankly, a decline in quality from their supplier, I'm considering it.
Bread =$2. For Breville $250. You'd have to make bread 125 times to break even and hope it doesn't break before that, and that is still not accounting for the money spent on ingredients. You'd really, really have to like bread for this option.
If you like it that much...you should be making it without the machine. I would guess the machine is limited in what ingredients you can use as well
Scott P what if you dont have a space of an oven?
@@TunesByAI2024 get a large toaster oven or something for the same price, way more utility...
I agree. or you want to make type of bread you can't find at your local store. I bet it can't make corn bread.
@@brook-lynsherbo7249 you can read the ingredients on the bread your buying, if you want to know what they used to make it...
I think it's only a good comparision if you use the same recipes for all 3 machines.
PS - if you want to cheaply venture into the bread machine world, go to Goodwill. Mine always has 3 or 4 for sale for about $5.
Same here, goodwill :)
Best $6 I ever spent at goodwill!
Dang it you two! I got mine for $8 not 5 or 6. I have been scammed I say. Scammed!!!!!
I dont even go to goodwill, they stink so bad, forget about $5 deals!
There’s a new breville pizza maker. its $799 Smart Oven Pizzaiolo is different because it has a maximum temperature of 750 degrees Fahrenheit. Brand new- y’all should try the pizzaliolo out
that's an insane amount of money to make pizza. I make pizza for us weekly just using my oven. Bottom rack almost touching the bottom of the oven for 7 minutes at 425, then top rack for 7 more until the cheese is melted. Crispy bottom, browned top, delicious and costs me next to nothing.
Heck even the like $100 dedicated pizza ovens are probably pretty dang comparable. (which, I agree, makes this a great thing to show for us peons who can't afford the $800 pizza maker that will probably get hacked by Russian trolls)
@@ophiuchusoversoul1785
People build entire brick or concrete outdoor ovens just to make pizza. A $799 oven is cheap compared to that.
But you really can't get the same affect at 425 as you get at well over 500 or 600 degrees. And that difference is the reason they spend all that money.
Get a good pizza steel for like $80 and just use your oven. But it'll be a lot messier than using a machine obviously, especially when you try to get the pizza onto it lol.
My zojirushi virtuoso plus is the beast of a machine! It makes a perfect loaf of bread every time!
My bread machine sees primary use as a dough machine. I use the dough cycle to mix, knead, and do the initial rise. Then I pull out the dough and shape it, either by hand for a free-form or by putting it in a loaf pan and then do the final rise before baking in the oven. I don't do a stand mixer for bread because I like to have the option of just set and forget that the bread machine gives me.
“It’s like a cloud.... a cloud of neutrality.”🤣🤣🤣 I love this guy!
I use my bread maker just to make the dough. I let it do the kneading and proofing then I take the dough out and bake in the oven in whatever form I want be it rolls or what have you. Works much better that way.
When a bread machine can make a 6 braid challah I'll buy one. Until then...knead and knead some more (good for your arms). These are great videos. She's always skeptical...I like that
My favorite numbers are letters A B and C.
Yucie
Numbuh T
Number C????
You know, I've done a lot of traveling and I felt that almost every other country says that. It makes zero sense to me, but I've always wondered if they thought it was weird that we want to label options as A, B, C instead of 1, 2, 3.
I think he meant letter 3.
He used that joke too many times. He was also saying number B.
They've been watching too much Sous Vide Everything.
MrGoosePit Lol!
When I was a foreign exchange student in Scotland i was so surprised at how common bread makers were. I finally got myself one a few weeks ago and I can’t wait to put the days of store bought, preservative filled breads behind me.
I have a Kenmore bread machine I bought many years ago. Works fine. But some bread I make by hand - like sourdough. One thing I do with the dough as it is mixing is I do scrape the sides and bottom to get the flour incorporated quicker. I would also hazard that part of the denseness on the bottom is the fact that these are TALL loaves so you have lots of weight pushing down on the bottom section which is why the two tall loaves had a larger section of small crumb compared to the more loaf like one.
I started out with bread machines, and most make a good loaf. The collapsed top is a characteristic of many of them, and I usually sue the french dark setting as the best way to get a tasty loaf. I progressed to Kitchenaid and hand, and they will always take some beating. That Breville looks like it does a good job, Breville is a good brand.
Love this show! Esther's presentation is always perfect.
Great review and discussion of bread and bread makers. Some great information, even if a few years old, lol. Loved the discussion about the bubbles from the bottom to the top
I have made thousands of loaves of bread over the last 25 years, but I got started with a bread machine. By the time it wore out I was ready to use a stand mixer and hand form bread in pans for better shape and new kinds of bread.
You know I never even considered putting a bread maker in the amateur kitchen!!!
you need to... fresh bread for sammiches is so worth the little effort you have to put in.
3 and half hours until its done? no thx.i will go to the local bread shop and buy one. much cheaper no effort beside walking. no need to wash a thing
putting on pants to leave the house is way more effort than laying on my couch for 3.5 hours.
then dont use one. be free!
if only the word was that accepting.
I have the Hamilton Beach and have had it for quite a few years ... WORKS GREAT !!! Paid less than $40 for it !!! A hint for ANY bread-making-machine ... REMOVE the mixing paddle before the LAST rise before the baking process... oil the post with vegetable oil ... and put the bread back in flat and even across the top .... you'll get a good loaf every time and no big hole in the bottom of the bread !!! :)
i've got an old bread machine, and its always made okay bread. the problem i've always had is the bread and the crust almost always comes out super dense and heavy, with a very "crusty" crust. what i've started doing recently thats made all the difference in the world is just using the breadmaker to make the dough, then it rests for 45 minutes after in a loaf pan, then cooked up in the oven at 350 for 20 to 25 minutes and its the best bread all around every time.
I love this channel. You guys are psychics. I was just searching for a bread maker review a day or so ago. Please keep answering our questions! Can we get a wok video? How much do I really need to pay for a carbon steel wok? Are there differences in welded vs riveted handles? Is the copper chef wok nonstick better than carbon steel patina?
Here's our test on the Copper Chef pan, if that's helpful, thanks for watching!
th-cam.com/video/-1p9lh0ClPw/w-d-xo.html
I like the way he explained everything!!
I really appreciate it!
Why are all the top comments about the dude? This lady is charming, makes insightful comments/questions and her outfits are dope af. Great show, you are going places, I am keeping an eye on you young miss, subscribed!
lets get this bread
Good Video - I've got a West Bend two paddle bread maker ($67.00). Never a problem with flour mixing in. When using 3+cups cups of bread flour the kneading takes 2 hours and I then remove it and oven bake after a 30+ minute final rise. Bake at 400+F for @40-45 minutes and its good,. Want a darker crust after its done? Pop it back in naked and bake for 5 or more minutes. I use an oven pan with hot water in baking to provide a steam atmosphere like in the professional shops. Never a problem.
Dakota Maid Bread Flour runs about 20 cents per pound so $0.06 for all ingredients.
Want to boost the flavor profile? Substitute a half cup of bran-free wheat flour, add honey, brown sugar or a little sulfur-free molasses or some nut flour. I like to create unique rustic breads. The family favorite includes adding 1 tbsp almond meal, 1 tbsp chocolate baking powder, one whole egg and 1 tbsp honey. I just add the egg and mix into half cup of water or milk and add enough filtered water to get 1.5 cups liquid.
Try a bread maker and experiment to find a bread recipe that you enjoy. You can't beat the price and your new bread maker will pay for itself in a few weeks. I think my method works best, but then we're appreciative of a warm kitchen on a frosty day (Mn).
How can you make a comparison when you use different recipes in each one?
I use Bread makers A Lot, I find the Best way to make a even yeast Rise is Using Hot water and premixing the sugar in it, Helps the Yeast to Do a better Job. Once i put the Ingredients on the " tub" i wait ten minutes and then start the machine it always makes Great Bread.
Chef's attitude is awesome, great video.
Id agree with the chief.....i bet that cheap bread maker with some good quality bread yeast and just sifting the flour and pre-mixing the ingredients would make good bread
I always sift my bread now days, it turns out alot better!
I never just dump everything in and walk away, I like to see if the dough is to wet or dry during initial mixing because you never now how much moisture is in the flour.
Being someone that can't bake I appreciate that he didn't crap all over bread machines and gave a real opinion
the problem is the square pans. those breadmaker companies are oddly in love with square loaves. make the pan circular and you would eliminated cutting some corners.
it could fix the uneven kneading issue that the chef brought up
They probably assume the main consumers of it are the people who get square loaves from the grocery store for sandwiches.
Yea for real. Everyone knows circular loaves have a more rounded flavor.
this is low key genius play on words
Some other factors to consider:
- Durability. I always buy Apple or Breville products, knowing that they will not break easily.
- Programable: my bread maker is programmable, something that I really like.
If you are going to do a ABC test, you should use the same recipe in all of them.
I have Breadman and always have to incorporate the last of the flour in the corner manually and some times just with a little bit of water.
I'm surprised Zojrushi wasn't included. It's a little more than the Cuisinart but does a decent job especially for banana bread. But stand mixers or food processors are by far more versatile and useful.
All bread machines can make the same recipe. This test should have been with some sort of recipe that was the *same* in each machine. Otherwise it's a very unscientific taste test.
Alienware I feel every bread machine has its unique recipes, and that’s what should have been used for that machine.
My family surprised me with a Bella brand bread machine for Christmas. I can not make bread as easy anymore because of pain in my wrist and hands from carpal tunnel issues. And this machine has been the best thing ever!! I can make all my favorite bread recipes with no problem again. I'm loving my bread machine so much I'm thinking of purchasing another, mostly due to that I have a large family and fresh baked bread gets eaten super quick. I've wondered if price really matters to the quality of bread produced by a bread machine, since why I'm watching this video, lol.
always wondered how good they come out. i prefer eating enriched style breads but lack of a decent proofing mechanism really hampers the end product
You should mix in the sugar and salt in a different area in the flour, also look for breadmakers yeast, not dry active yeast. Breadmakers yeast has additives in it that makes in not fold in on itself, but as always i advise using fresh yeast and making bread by hand and eye as it tastes better.
I love that he said it's a gateway to baking bread at home.
That was one of the nicest way an expert has broken down a taste test. Chef Sim Cass was really nice about all the bread makers. I agree with his judgement though, buy the cheapest one and then experiment with it.
I could listen to Sim Cass talk about anything food related and actually learn something and he doesnt completely just dismiss stuff.
I have had my Breville for 15 years now and love it, I do make jam, doughs, pasta .... using my Breville. If you just want to make bread then certainly buy the cheapest one.
wow, I have the first one. but sometimes it falls in like the second, and I heard it's due to humidity. you can also make the crust darker that would resemble the 3rd loaf.
A breadmaker is a quick and convenient way to make bread. As indicated in the video, it might not be the best bread, but it is quite acceptable.
But many breadmakers also have a "dough" setting. So if you have more time and want to experiment, you can use this to make the dough, then take it out and shape it yourself on a floured board before baking in an oven. Doing this, you are more likely to get an even texture, and you can bake loaves in a variety of shapes.
I use my breadmaker all the time to prepare dough, which I then use to make rolls.
Of course, the next step after that is learning to make the dough by hand, but doing it in stages lets you get the hang of shaping a premade dough first.
I bake bread by hand, but when I'm in a hurry and have other things to work on, I use a Zojirushi machine. It is superb!
Sorry, just had to necromance this discussion. I checked and my Breville has worked nicely for five and one half years. Frankly I'm surprised. The Breville is a much more elaborate device than the others and is highly customizable as well. I've used many different bread machnes over many years. Although the expensive ones give you a lot more than a cursory review like this reveals, they all can make a simple loaf much better than shown here. Some other really great ones: Breadman (highly customizable), Zojirushi (dual impellers for a bakery shaped loaf), and the Panasonic (narrow tall loaves - extremely well made). I know these things because I used them.
I'm making my first loaf in my new breville shortly. I just wanted to look at some videos of how to do it properly when I stumbled upon this.
Panasonic is my go to for bread makers
My Japanese friends in college had a bread maker from japan. It was the same design as these. I thought the bread was sort of soft and dense like we see here. But they said Japanese people prefer that texture vs hard crusty bread. It’s more familiar to their palate for things like rice or dumplings, steamed buns etc. Who knew apparently they eat a ton of bread in Japan.
I love how every fiber of the chef was dismissive, but he put such a strong face on to try to hide it.
Excellent review, thank you for sharing! Recipe is everything, and has to be followed to the point when using a bread maker. I absolutely love my Panasonic bread maker. Nothing like walking up to a freshly perfectly baked walnut bread. Oh and it does perfect pizza dough, burger buns dough, ...
You can make bread with very little effort using no knead methods.
Ive made bread dough on my lunch break, aged it until the next morning, shaped the loaf and baked them and had bread before i had to leave for work (made eggs in a nest). I would say all of this took about 30 mins of actual work.
On top of all this, you can make the dough into small rolls, or baguettes, or big round loaves to put giant hamburgers on.
Bread making, as with baking, is an art. This also goes with bread machines, you absolutely need to play around with ingredients and whatnot for the machines. I had a machine that was an absolute gem, even lifting the bread out of the bottom of the machine for me, with they still made them. Anyways, a good rule of thumb I have found, was to pay attention during the first knead, to make sure all the ingredients are mixed. Sometimes you also need to add a little water. If you did that, your results were often much better. I also agree with these machines being a gateway to baking real bread, same here. I started with the machine, and now I am taking baking classes in collage, loll. I will say, they still come in handy if your super busy and want decent bread in a hurry. Yes, the bread at the store may be much cheaper, but that's also because its not healthy, or real bread, to me at least. Using a machines allows you to control what you put in.
7:03 there’s a bug in da kitchen 😂
This one is a really good review. His comments and suggestions are really helpful in deciding in buying a breadmaker. 👏👏👏
By not making a nest for your bread machine yeast in the middle of the flour you will inevitably have an issue where the liquid ingredients render some of the yeast inert and cause the loaf to not rise properly.
She should have added the yeast to warm water to get the best affect. I was given a bread machine because a friend knew I was interested. It isnt top of the line but I cant see paying $250 for not enough difference. My bread is costing me about 40 cents per loaf and I love it. The things I dont like about my bread machine is not getting a full rectangular loaf life I would buy at the store (even though I can make 2lb loafs), that small section on the bottom in the middle infuriates me because the middle slices are so weird. Oh and sometimes you have yeast issues it is just a fact of life when baking bread. Sometimes the yeast for what ever reason will not activate properly. I like to stack up on bread making ingredients just in case we have a tough financial month we can save a few bucks by making bread ourselves that month. I have a large family and the savings while only a few bucks here and there, does add up.
Their next show should be comparing Goodwill bread machines. A Goodwill cappuccino machine shootout would be fun too.
Great informative review. Thanks for sharing.
Probably the best thing about bread machine, the really magical part is that you can add ingredients, set the delay timer and it will start the bread making while you sleep and you can be awoken with the nice smell of fresh baked bread like a bakery and have a loaf warm ready to eat! If you could add some bacon pieces that would be a smellaroma of sensation. ;-)
This the best review I saw so far! I love the idea of blind testing (if it was for real). Would be great to do the same comparison for top market bread machines like zojrushi, breville etc
I already bought the Breville. I figure try bread making with a good machine and see whether I like it or not. Today more than ever with the price of bread, making your own seems like a good deal.
They should have added Zojirushi to the test. I would love to know how it compares with the rest of the machines.
It all comes down to how long they last, I've had a Panasonic maker for over ten years and it's still going strong. We make bread every second day......I couldn't see the cheepo maker lasting that long.
Loved this review the chef is awesome and Esther is so lovely
You often need to stop the machine part way through stirring to make sure all ingredients really do get well mixed.
I scored a barely used Breville for ten bucks. Wow, I feel rich.
I have a Cuisinart bread maker. If you reduce the water slightly, the sinking in the center of the loaf disappears.
I paid $10 for mine at a thrift store and it makes wonderful bread. Mine is an Oster. I also bought a Zojirushi for $5 at the thrift store but I haven't had a chance to make bread in it because it's missing the mixer paddle. I don't think there's that much difference from machine to machine if you use the same ingredients. The chef was fair. I think the girl liked the expensive one and thought it was going to be better, but not necessarily.
Enjoyed this episode! Never knew these kind of machines existed xD
Espresso machines!!!
Aztryd Barruga Breville barista express. I’ve had it for four years and it’s been though ALOT, absolutely love it and it’s still running strong. I take care of it, decalcifying it periodically and keeping everything clean
You guys should do a part 2 where you change the bread recipe to a few different kinds of bread... maybe rye, Italian, croissant (if it can )
Mid loaf wasn't the machine. Also use bread machine dough setting, form, second rise and bake in your own pan/oven it's 1000% better.
I bought a Zojirushi and love it.
A big consideration is how long the machines will last. How reliable will each machine be over time?
I was hoping to see a Zojirushi bread maker. Those long proper loaf shaped bread makers tempt me.
Worth It: Breadmakers
Oh, look at all the Breville products in the background! ;)
Excellent comparison! Love the show ¡greetings from Argentina!
i sorry not english and want ask: she is put flower that is powder? did she make powder out of flower? what flower is it, sunflower?
@Leigh Chapman hahaha thankus very!
Why do so many reviews ignore Panasonic? They invented the idea, and their machines are super reliable. Interesting that they never put a window in the lid, and their recipes specify water after dry ingredients.