How does this make bread faster than other breadmakers, is 58-minute bread different somehow, and can this make non-express bread?
1996354
Sorry, never used the express but intend to. I cook GF so I have to cook kind of blind.
1996355
I havn,t tried to 58-min cycle yet but the regular cycles work really well. I especially like the dough cycle because I like to make my own pizza. The great thing about the breadmaker is it's ease of use and is really easy to clean. So far I love my breadmaker.
1996356
I'm still waiting to see an answer the question.. HOW does this make it faster? Does the bread taste the same? What is different from the three hour to the express 58 minute? There must be something different it does.
1996357
Yes this machine bakes non-express bread. If you set it at BASIC, you will get your standard 3-Hr bake. It also has 2 different express bake settings: 58-minute expressbake and 80-minute expressbake
1996358
It leaves out one of the bread raise and it bakes it quicker. Yes you can make non-express bread, it depends on the type of bread (white, wheat, etc...)
1996359
Prior to getting this machine, I last baked bread through traditional methods. I have baked bread almost weekly since my purchase several months ago and never used the 58 minute express bread option. This process is sooooo easy and the bread is just wonderful. Neighbors and friends constantly ask me if I am going to bake bread for the day because they want to put their bid in.
680821
yes- it takes about an hour-let it finish, cool down and wipe with a damp sponge or rag. then you're good to go and you don't have to bother with it again. it is no big deal and it makes such a nice loaf of bread. all-in-all a great machine!
1912778
I have not had much luck with making whole wheat/whole grain breads. I have tried using the recipes in the book that came with it & followed recipe exactly, no luck. I have made homemade breads of all types by hand for years so I am not a novice bread baker. I would try a different machine.
2074424
i just received my breadmaker. everything worked great and the bread looked wonderful (ha). until it was time to remove the bread. you better be a rocket scientest. finally my husband came to my rescue, by the time he got the bread out, the paddles hole really made an awful mess.i am not a happy camper.the box went out with the trash, so here i am with this (big) machine to look at. and i do mean (big)hope this helps you. a friend of mine reccomended this breadmaker to me, i have had westbend products before so i though i was doing the right thing (wrong)
1941300
Well, I don't use a bread machine, but I don't think you'll have anything but good results from this yeast. It's even great for over-rising like when you make foccacia bread and need really big gaping bubbles. The key, as in all bread making, is how much you choose to knead. That will determine how long the gluten strands are and how chewey or finely textured the bread is.
334383
That's an excellent question. I had no prior experience with a stand mixer, so was surprised how fast the slow/low speed was . . . however, it serves great. There are some cakes I still choose to mix by hand, because overmixing will 'toughen' the end result. But for bread, this is unbeatable!!
2027918
Actually, I used a regular hand mixer and baked it in a regular loaf pan. I didn't use a stand mixer, nor the bread machine. I might try the bread machine the next time, but my way was easier. Turned out great! Did that answer your question?
2042795
As I did not recommend the Zojirushi, I can only tell you about made by hand bread. It's higher and dryer at 5K, so bread routinely raises more quickly and can dry out....so, use a bit less yeast, either a bit more water or less flour, and watch the rise carefully. You don't want to over rise and have it collapse. I never had a good loaf from the Zojirushi, but have made over 350 loaves per week in a convection. Try the King Arthur high altitude recipe for exact measurements. Good luck. Nothing like the aroma of fresh bread!! Breadlady
2149423
I believe it's about 3 1/2 hours for 2 lb loaf. There are other options that are faster. I haven't used them yet. By the way love the machine and bread it makes.
419478
That really depends on the type of bread you put in and how brown you want. Standard white toast bread might take two minutes or so and denser bread will take longer. Temperature of the bread before toasting will also change toasting time with just out of the fridge bread taking longer than out of the bread-box bread. Overall very quick, efficient and gives a nice soft chime when it is done. There is even a "Lift and Look" setting as well as "A Little Bit More" button. Great Toaster, looks good and we are very happy with our purchase.
2162376
Take a look at the book 'Artisan Bread in Five minutes a Day' (there is also an updated version of this book out as well). That's what I have been using in mine with great success and without having to go through the kneading and multiple rises.
1066626
I'm having this problem. My old bread maker which was Oster also did a much better job. This Oster bread machine was smaller but made a 2 lb. loaf the price was right so I bought it. I'm using the recipe book but not having success. The first loaf of raisin bread I was pleased with. The second loaf I made the machine did not cook the loaf until it done. I don't understand it has to be the machine !
1313415
Jonathan,Thanks for the note about loading your no-knead breads to your pot!! That is a very special application, but one that I also use. Very cool!Gary@EXO/Super Peel
1019135
Don't know if you have received any feedback re: bread making, but I've got the same question(s). Is the 9 cup model powerful enough and large enough to initially mix up a dough ball? I'm replacing a smaller food processor primarily for that purpose and don't want to find this is the wrong machine after I buy it.
1626377
I went on line and got a recipe from a competitor for a 9 or 11 cup food processor. I tried the recipe that called for 4 cups of flour (2 loaves of bread). I may not have followed the recipe steps of adding what when??? It was too much and the processor just couldn't get the dough around the bowl. I put the dough into the bread machine and worked it there and it eventually was worked enough. I tried a 2 cup recipe twice and it made excellent dough both times with about a minutes worth of processing. I have the dough raising for the oven now and it is as nice or nicer than the Kitchen Aide mixer,or the bread machine makes. So yes, for my pizza dough recipe (-2 cups flour) and roll or small bread recipes it will be a snap. I may make up some pre-packaged bags for the freezer to take out and fix in a hurry. I was nervous and kept feeling for any heat from the motor, but nothing.
1465800
I make my bread in this baker about three times a week. It is amazing. I use a no knead recipe which is incredibly simple so that I can mix, rise and bake all in the container. I take the bread out for the final five minutes just to brown the top a tiny bit more. The toast I get from this recipe is lovely and crunchy, a great bonus.Getting back to the breadmaker, it is strong and durable and works!!
2203757
Bread bakes differently due to so many factors, like humidity, elevation, starter or commercial yeast, I hesitate to recommend a recipe. You could check the Great River website, and do a small loaf by reducing the recipe, see how you like it. For where I live, I need to add at least 2 tablespoons of water to the recipe I frequently use, which is from the Tasajara Bread book, the basic recipe. Since the 7 Grain absorbs more water, you need to add some, whereas with standard bread flour, probably not. I have made many delicious loaves baked in an ordinary loaf pan with the 7 Grain blend, I think the flavor is very good, and I always toast my slice. Always. Also, the bread is better 24 hours after baking, the moisture averages out thru the loaf, I just wrap it in a kitchen towel for a day, and after that it's kept in a plastic bag. I only bake one loaf at a time, but I change seeds, dates, chunky ground nuts, or even herbs, depending on what sounds good. I plan to start using my own wild yeast starter, so that will take me out of the loaf pan and onto a baking stone or a baguette baker. I have all the flours made by Great River, they do rise differently, the 7 Grain is a little more dense of a loaf, but it's great to have access to organic flours, and home made bread is worth the time. Good luck, and don't worry if you have a few loaves in the beginning that aren't terrific, that happens, it's an art, takes a little practice.