my bread machine died

[erinl]

Sigh, after 6 good years, my dear bread machine passed yesterday. I'd put together a batch of black bean pizza dough and went upstairs to put away laundry. When I came back down, I found the awful smell of burned out motor and unusable dough. :( I was so looking forward to trying that dough.

So, what to replace it with? Any favorites? I mostly use it for pizza dough. Of course, I don't know when I'll get a chance to replace it. It isn't exactly in our budget, and not a high enough priority to tap emergency funds. Maybe for christmas and my food processor will have to wait.

[Gracie]

I'm a big fan of the Breadman Ultimate. I only use it for the dough setting, whether I'm making pizza or bread so it really shouldn't matter to me about the orientation of the pan, but I much prefer the horizontal pan. I think it was only around $99 and so far has lasted me around 4 years. I forget what I had before the Ultimate, but I do know that I really like this one better.

There are a bunch on ebay for ridiculously low prices.

Loren

[CindyWeightWatcher]

I'm a big fan of the Breadman Ultimate. I only use it for the dough setting, whether I'm making pizza or bread so it really shouldn't matter to me about the orientation of the pan, but I much prefer the horizontal pan. I think it was only around $99 and so far has lasted me around 4 years. I forget what I had before the Ultimate, but I do know that I really like this one better.

There are a bunch on ebay for ridiculously low prices.

Loren

Ditto. I'm on my second Breadman Ultimate and love them. King Arthur
flour used to recommend them but the last time I checked they recommend the Zojirushi. Not sure what their current recommendation is. I think the Breadman Ultimate does a great job.

[Gecko]

I was at my local library picking up some books yesterday when they gave me a bread machine. Don't laugh - I'm serious. I know you are only supposed to get books there, but honestly they gave me a Breadman Ultimate. I happened to get the book Bread by Williams-Sonoma and the librarian asked me if I liked making bread (she knows me well since all I ever seem to get there is cookbooks). When I said yes she offered the breadmaker. It is second hand but is still in the box with all of the manuals. I actually already own a Zojirushi but I figured there must be someone I know who would like a free breadmaker. I would offer it to someone here on the BB but I think the shipping would be more than the cost of one on Ebay.

[gabbyh]

Ditto. I'm on my second Breadman Ultimate and love them. King Arthur
flour used to recommend them but the last time I checked they recommend the Zojirushi. Not sure what their current recommendation is. I think the Breadman Ultimate does a great job.

I'll "third" the Breadman Ultimate...haven't had a bad loaf yet :D

~Gail

[annagins]

Gecko, I was in the same position as your librarian a few years ago, but with cheaper model bread machines. I also wasn't happy with the quality of the bread they produced -- the canister shaped bricks and was tired of the machine taking up room in the kitchen.

Have bread machines improved or are they same? I have a feeling the Bread Man Ultimate is nothing like the cheap ones I've had in the past, and lately I've been itching to make bread

Also, I saw that Williams Sonoma sells a brushed stainless model under their own brand. Does anyone have one of these? I have a Williams Sonoma gift certificate.

[sneezles]

My question is if the Breadman Ultimates are so good why are some of you on your second & third of this machine? :confused:

I have a Wellbuilt that is at least 10 years old and doing very well and it's only my first...

[gabbyh]

My question is if the Breadman Ultimates are so good why are some of you on your second & third of this machine? :confused:

I have a Wellbuilt that is at least 10 years old and doing very well and it's only my first...

My Breadman is well over 10 years old, and still going strong!

~Gail

[annagins]

I've been doing some reseach and have decided to buy the Williams Sonoma bread machine. It's a little more expensive ($149), but it has lots of bells and whistles and got great reviews on epinions.

http://www.epinions.com/hmgd-Bread_Machines-Williams_Sonoma-Bread_Machine/display_~reviews

[sneezles]

I've been doing some reseach and have decided to buy the Williams Sonoma bread machine. It's a little more expensive ($149), but it has lots of bells and whistles and got great reviews on epinions.



Anna,
What's the capacity of that machine?

[annagins]

Anna,
What's the capacity of that machine?

S,

This is what is says: "There are more than 110 possible program settings for making breads, mixing pasta doughs, baking cakes and cooking jams
It bakes traditionally shaped loaves in 1, 1 1/2 and 2-lb. sizes
A dispenser automatically adds fruits, nuts and other extras at just the right time in the bread-making cycle"

I also like that it's brushed stainless. It will look nice on the counter.

http://ww1.williams-sonoma.com/cat/pip.cfm?skus=4102414&pkey=xsrd0m1%7C15%7C0%7C%7C%7C%7C%7C%7Cbread%20mac hine&gids=sku4102414&cmsrc=sch

[sneezles]

S,
I also like that it's brushed stainless. It will look nice on the counter.



It's very cool looking!

[annagins]

Thanks to all of you for inspiring me. There's a new addition to my family of appliances. Here's a photo (http://cookiemadness.blogspot.com/2005/08/welcome-to-family.html) of my bread machine in its new home.

As mentioned above, this is the Williams Sonoma machine. I'll report back once I have made some bread.

[KimKelly]

My question is if the Breadman Ultimates are so good why are some of you on your second & third of this machine? :confused:

I have a Wellbuilt that is at least 10 years old and doing very well and it's only my first...


I am also on my 3rd Breadman.... I love the machine when it works. Actually, it seems to work wonderfully for about a year. I've had the pan on all 3 machines begin leaking at about the 1 year point. To replace the pan costs $49 plus shipping. As a note.... if you call them right when you buy the machine and tell them that the pan is leaking they will send you a new one for free! I did that when I got my last one and now I have a pan in reserve.

I did buy mine at Bed Bath and Beyond - it was the same $99, but you can use the 20% off coupon and then it really isn't so bad to buy a new one every few year. Definitely not worth the price of replacing the pan. I do have to say that I like the horizontal pan! And the rest of the features on the machine are great and easy to use. It makes beautiful bread!

Next time I think I will buy the one KA reccomends. I bake lots of bread, and i would like the machine to last.

Kim

[imloulou]

I mostly use it for pizza dough. Of course, I don't know when I'll get a chance to replace it. It isn't exactly in our budget, and not a high enough priority to tap emergency funds. Maybe for christmas and my food processor will have to wait.

erin,

Do you have a KitchenAid mixer? I make pizza dough in my mixer all the time...in fact I got rid of my (very loved and well used) bread machine after I got a KitchenAid because I was only using the bread machine to make pizza dough and bread dough that I removed from the breadmachine and baked it in the oven. I use my KA to make bread dough too. For my needs, I wont ever need a bread machine again. If you have a Kitchenaid (or any stand mixer with a dough hook) you can use any standard dough recipe.

The mixer costs more than a bread machine and I know you mentioned money but can do so much more.

I'm not sure how often you used your bread machine to make loaves (you mentioned pizza dough) but it may be worth looking into a stand mixer if ya dont have one...just another option (or a really good excuse to get a KA! :D ) LOL!

Good luck!

[blazedog]

I would much prefer either a KA mixer or a food processor (if choosing) as you can make bread dough in either machine -- especially since you indicated you really only make pizza dough.

I know the bread machine somewhat simplifies things because you just drop everything in and walk away but it's really not difficult to make bread or other doughs without it -- especially if you're not baking in the bread machine. Heck, I used to make bread in college and kneaded it by hand.

Not that there's anything wrong with a breadmachine -- it just wouldn't be the appliance I would choose over my KA or food processor in terms of utility.

[annagins]

I would much prefer either a KA mixer or a food processor (if choosing) as you can make bread dough in either machine -- especially since you indicated you really only make pizza dough.

I know the bread machine somewhat simplifies things because you just drop everything in and walk away but it's really not difficult to make bread or other doughs without it -- especially if you're not baking in the bread machine. Heck, I used to make bread in college and kneaded it by hand.

Not that there's anything wrong with a breadmachine -- it just wouldn't be the appliance I would choose over my KA or food processor in terms of utility.

This was precisely my thinking. However, I've noticed it's been hard to motivate myself to pull out the KA (which I do NOT keep on the counter), grease a bowl for rising, wash out the KA bowl, grease a pan to put the new load in, etc.. If you enjoy the bread making process and like doing all those things -- dishes included, then the KA is definitely the way to go.

The whole reason I bought a new bread machine is so I could drop ingredients in it and walk away. So far I'm having a lot of fun. The Williams Sonoma bread machine is doing a great job.

I love homemade bread, but hate the messiness of it all.

[imloulou]

This was precisely my thinking. However, I've noticed it's been hard to motivate myself to pull out the KA (which I do NOT keep on the counter), grease a bowl for rising, wash out the KA bowl, grease a pan to put the new load in, etc.. If you enjoy the bread making process and like doing all those things -- dishes included, then the KA is definitely the way to go.

The whole reason I bought a new bread machine is so I could drop ingredients in it and walk away. So far I'm having a lot of fun. The Williams Sonoma bread machine is doing a great job.

I love homemade bread, but hate the messiness of it all.

You are right! You have to look at what your needs are. I have NO counterspace so I had to choose....I used my bread machine all the time (but only for making dough). My husband found my Kitchen Aid at a yardsale (from a divorce) for 40 bucks! It was then that I had to decide which of my children stayed :D Since I only made dough it made sense that my bread machine went.

You really have to look at your space, needs, and funds. I am posting a photo of my kitchen...I have one counter...on this counter is my Kitchen Aid and my Foodsaver. They stay out and I use both all the time. This little counter is precious real estate :D :D :D

The photo is really bad...for some reason the only photos you can connect to on Club Photo is the preview and it turns out all splotchy...but you can get the idea!!!

editing to say: This is a photo of my WHOLE kitchen!!

http://a6.cpimg.com/image/AE/70/51103406-2e97-025801C2-.jpg

[CindyWeightWatcher]

My question is if the Breadman Ultimates are so good why are some of you on your second & third of this machine?

Good question! I wondered that too when the first one burnt out.
The only thing I can tell you is that I used it once or twice a week
for about 4 years before it burnt out. The loafs were always consistent
and I figured I got alot of use out of it.

[erinl]

Thanks for all of the suggestions! I do enjoy making bread and don't mind doing it the old fashioned way--on the weekends when daddy can be watching the kids. My 3-year old enjoys dumping the ingredients into the bread machine and pushing the buttons. Then she gets to take credit for making dinner. I currently have my mom's old KA mixer, so maybe I'll give that a try before investing in a new bread machine.

[imloulou]

Thanks for all of the suggestions! I do enjoy making bread and don't mind doing it the old fashioned way--on the weekends when daddy can be watching the kids. My 3-year old enjoys dumping the ingredients into the bread machine and pushing the buttons. Then she gets to take credit for making dinner. I currently have my mom's old KA mixer, so maybe I'll give that a try before investing in a new bread machine.

When I posted I was hoping you already had a stand mixer. Here is a good recipe:

Whole Wheat Pizza Dough
from Eating Well

Note: I have doubled this recipe and made in KA

Using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.


3/4 cup whole wheat flour
3/4 cup all purpose flour
1 package quick rise yeast, such as Fleischmann's Rapid Rise
3/4 tsp salt
1/4 tsp sugar
1/2 cup hot water (120-130 degrees), (1/2 to 2/3)
2 tsp olive oil



1 combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour. Process until the dough forms a ball, then process for 1 minute to knead.

2 Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

3 makes 12 oz dough, enough for one 12-inch

4 pizza or two 10-inch pizzas

[imloulou]

Here is another pizza crust recipe (I have not tried this one) but I am making it next week. I have had it in my "to try" pile for a while:

Pizza Pizzas
from Alton Brown

2 Tbs sugar
1 Tbs kosher salt* (see note below)
1 Tbs pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 tsp instant yeast
2 tsp olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 oz pizza sauce
1/2 tsp each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone


1 Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

2 Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

3 Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker?s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

4 Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

5 Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

6 Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

7 Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

8 Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

9 Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

10 Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.


Recipe Source

Author: Alton Brown

Source: Food Network

*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

[merley]

Congratulations Annagins on your new bread maker. I wanted to add that I have a Williams Sonoma Bread maker. I have had it about 11 years. I wore the finish off the inside of the bread pan, because I used to make oatmeal molasses bread everyday. William Sonoma gladly replaced the bread pan for free. While I waited for the new bread pan to arrive they loaned me the demo one from the store. My machine is still going strong . Mostly now I bake the dough in the oven because I no longer like the shape of the pan. But that machine was a workhorse.

Enjoy your new machine, mine has happily filled lunch boxes for 11 years.

[CathyT]

You are right! You have to look at what your needs are. I have NO counterspace so I had to choose....I used my bread machine all the time (but only for making dough). My husband found my Kitchen Aid at a yardsale (from a divorce) for 40 bucks! It was then that I had to decide which of my children stayed :D Since I only made dough it made sense that my bread machine went.

I am so impressed at your ability to choose! I'd have a really hard time - I really feel lazy now since I have every appliance mentioned to make bread (bread machine, KA, food processor) and still I haven't made bread (or dough) in about two years! I think partly it was because there other things going on in my life that distracted me, but it was also because I couldn't find recipes that were really yummy. You've all inspired me to get back to it, and I'll start with the recipes posted on this thread!

I do have a question though: My yeast has been in the freezer for about three years now, I think. Do you think it's still good? Thanks in advance!

Also: I have a Breadman Ultimate and I haven't had any problems with it. On the other hand, a friend has a Zojirushi and I think that'll be what I get next.

Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)

[blazedog]

I am so impressed at your ability to choose! I'd have a really hard time - I really feel lazy now since I have every appliance mentioned to make bread (bread machine, KA, food processor) and still I haven't made bread (or dough) in about two years! I think partly it was because there other things going on in my life that distracted me, but it was also because I couldn't find recipes that were really yummy. You've all inspired me to get back to it, and I'll start with the recipes posted on this thread!

I do have a question though: My yeast has been in the freezer for about three years now, I think. Do you think it's still good? Thanks in advance!

Also: I have a Breadman Ultimate and I haven't had any problems with it. On the other hand, a friend has a Zojirushi and I think that'll be what I get next.

Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)

I would toss the yeast -- yeast is cheap compared to the time and effort in making food. :) :)

I used to be a clutter hound and then realized that having lots of things just made my life more difficult -- if they are on the counter, they have to be cleaned and cleaning the counters is more difficult. If they are stacked away, they are taking up space which makes finding and taking out other things more difficult.

Food preparation is so much easier for me since I've gotten rid of the excess -- not to mention that I like the feeling of space.

I only bring home thiings that I know will really enhance my life. If I baked bread often, I might consider a breadmachine -- my father had one and loved it but he was an avid breadmaker. However, weighing all the hassle that the breadmachine would bring into my life versus the slight degree of hassle using the KA -- i.e. proofing yeast, washing a bowl and supervising somewhat as the KA mixes, the breadmachine wouldn't particularly enhance my life.

As Lisa points out though, everybody has different needs and priorities -- Out of necessity (smallish kitchen) and realization of how badly clutter impacted my life, stuff has to earn a place in my house and keep earning it through functionality. The only appliances I have on the counter are my Cuisinart Grind n Brew (used everyday), microwave (for obvious reasons), my mini Cuisie -- small and used with some degree of frequency and my KA mixer (on the counter only because I have no place I can store because of its height -- my large Cuisinart can be stashed on a shelf in the linen closet because I can make it shorter. :p )

[CathyT]

I would toss the yeast -- yeast is cheap compared to the time and effort in making food. :) :)

I used to be a clutter hound and then realized that having lots of things just made my life more difficult -- if they are on the counter, they have to be cleaned and cleaning the counters is more difficult. If they are stacked away, they are taking up space which makes finding and taking out other things more difficult.

Food preparation is so much easier for me since I've gotten rid of the excess -- not to mention that I like the feeling of space.


I know you're right about the yeast - I was just hoping someone would say it's fine so I could make a loaf now without going to the store! :D

I should probably make it clear that I wouldn't have spent the money on these appliances myself - they were all wedding gifts. And they do all get used, although I tend to go through phases (especially with the bread machine). I'm just ready for another bread machine phase now thanks to this thread!

Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)

[gobluem82]

Cathy, it's easy to see if your yeast is still okay. Just put a teaspoon or so in a cup with warm water (100 degrees or so) and a pinch of sugar. If it foams after a few minutes, you're good to go.

[annagins]

Congratulations Annagins on your new bread maker. I wanted to add that I have a Williams Sonoma Bread maker. I have had it about 11 years. I wore the finish off the inside of the bread pan, because I used to make oatmeal molasses bread everyday. William Sonoma gladly replaced the bread pan for free. While I waited for the new bread pan to arrive they loaned me the demo one from the store. My machine is still going strong . Mostly now I bake the dough in the oven because I no longer like the shape of the pan. But that machine was a workhorse.

Enjoy your new machine, mine has happily filled lunch boxes for 11 years.

Great story! I love WS. They really know the meaning of customer service. So far, I've made two batches of bread. I think today I'll try making Burgundy Walnut Bread.

[brownie12]

Does anyone bake in their bread machine? If so, would you tell me how the texture is? I usually end up baking mine in the oven because it seems like it almost steams in the machine. The texture is just a little off.

Is there a way around this?

[CathyT]

Cathy, it's easy to see if your yeast is still okay. Just put a teaspoon or so in a cup with warm water (100 degrees or so) and a pinch of sugar. If it foams after a few minutes, you're good to go.

Thanks, Alicia! I'll do that and if it foams, dh is getting fresh bread tonight :)

Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)

[KimKelly]

Does anyone bake in their bread machine? If so, would you tell me how the texture is? I usually end up baking mine in the oven because it seems like it almost steams in the machine. The texture is just a little off.

Is there a way around this?

I do use my machine for baking. I have some recipes that I prefer in the oven, but many I do right in the machine. Here is one that I bake regularly that is my sons all time favorite.

Milk Loaf

generous 3/4 cup milk
1/4 cup water
3 1/4 cups bread flour
1 1/2 tsp salt
2 tsp sugar
1 1/2 TBS butter
1 3/4 tsp rapid rise active dry yeast (I use 2 tsp)

Place ingredients in the order listed by you manufacturer. Set the machine to the basic/normal setting (I use white), medium crust and press start.

Kim

[annagins]

Does anyone bake in their bread machine? If so, would you tell me how the texture is? I usually end up baking mine in the oven because it seems like it almost steams in the machine. The texture is just a little off.

Is there a way around this?

Brownie, I my loaves were usually dense when I baked them in the cheaper machine. So far, I have baked both loaves in the Williams Sonoma Machine. The first loaf was light and fluffy, even though it had cornmeal in the dough (it was a yeasted cornbread). The second load was heavy, but I believe it was suppose to be, as it was a pumpernickel.

Here's a cut of the yeasted corn bread so you can see the texture.

http://www.ginsberg.com/anna/yeastedcornbreadcut.jpg