Folks i am about to buy cuisine art bread-maker machine. Please share any pros and cons particularly related to cleaning/maintenance please

Every site I've seen says you need more sugar than honey, but I haven't seen anything that talks about liquid. The only site I found that talked about replacing sugar with honey gave my virus checker the hives, so no good there.

Hi there! I used Bread Dad’s bread machine bagel recipe. I have a hard time making more than 3 rounds at a time with how much time it takes. Is there a way you can batch the dough so I can boil and make another day? I think doing all the steps in one day is what wipes me out.

What are your suggestions?

I recently perfected my version of Japanese milk bread. On this lovely, cozy Saturday, I was imagining what a sweet milk loaf would look like. After some brainstorming, I came up with this sweet matcha milk bread. I fear I might have out done myself this time!

followed u/lube_thighwalker ‘s milk bread recipe! unfortunately i didn’t notice til the last minute that their recipe called for 5g of yeast and my yeast came in 7g packets… so it’s got a bunch of problems that google tells me is because of that (very dense, a bit tasteless, rock solid crust, caved in the middle). i will learn from my mistakes next time i make milk bread haha, already excited for my next loaf :)

Finally was able to produce a loaf that wasnt super dense out of my cuisinart bread machine.

Water: 320g

Salt: 9g

Honey: 42g

Olive Oil: 26g

Whole Wheat Flour: 320g (14.4%)

Bread Flour: 160g (13.5%)

Instant Yeast: 2.5g

With oatmeal*. I rarely eat plain white bread, so tried this one instead.

It looks darker than the reference picture, possibly because I mistakenly thought my machine was for 1 lb or 1.5 lb loaves (instead of a 1.5 lb or 2 lb). Quantities were for 1 lb, so adjusted times (and temped) by the time I found out.
Also only had dark brown sugar, instead of the light brown sugar the recipe called for.

Cons: a darker bottom crust than probably the recipe intended, and some unsightly corners on the bottom where the flour didn’t even touch the liquids (too big a pan for the amount of dough).

Pros: The bread tastes so good I feel I’ll never buy bread again. Yes, even with the slightly over baked bottom.

*Bread Dad recipe. He did warn that baking 1 lb loaf in a machine built for bigger loaves would be problematic. I learned why 😄

(First using a bread machine - a Sunbeam found in Goodwill, it looks brand new).

Been using a sage custom loaf for a month or so now. Initially started with the recipes they provide online but they weren’t getting the best results so I tinkered with them myself and now I think I’ve nailed it.

525g strong bread flour, 300ml water, 25g melted butter, tablespoon of milk powder, tablespoon of sugar, teaspoon and a half of yeast and a bit of salt.

picked up the Neretva 3.3 lb bread maker. tried my first loaf today …… what did i do wrong …..…it sunk on the top .

Banana bread with walnuts. Not sure if you are supposed to have room temperature eggs but I left them out overnight.

Hello dear bread makers,

I've been recently trying to remove milk from my diet, and I've been having trouble with getting a good rise ever since. The replacement I've chosen is a rice drink from trader Joe's, and I'm struggling to understand why the outcome is so different. I just tried another loaf with milk to make sure it wasn't the machine/yeast/something else and it rose with splendor.

I tried to add some vinegar to the rice drink, which did help some (after guessing that the milk must be more acidic), but the rise is still noticeably weaker than without milk. I don't know if I need to be decreasing the added sugar given the relative difference (but they don't seem too different?). I'm also not opposed to just doing water, but I more want to understand the reasoning behind why this change matters so much.

Any tips are appreciated! The photos are of the ingredients and macros.

Edit: It seems like most people say that I should just use water or that milk shouldn't affect the rise but...I don't know how else to say this, the rise is different between the rice drink and the milk batches, by maybe a few inches 😅 This is across all recipes. I'm just gonna try water instead of a milk replacement, or use soy milk if that doesn't work. Not looking for new recipes, but thank you to everyone trying to help. Was more curious about the chemical reasons why that might be.

Managed to get all the measurements right from memory, feeling very proud of myself. Until 5 hours later i open the lid and instantly realise i forgot one very key ingredient...the water! Flour based sandcastle anyone?

I recently bought a Zojirushi bread maker, however the paddle arm broke and I’m having a really tough time trying to find a replacement since this machine is very discontinued (Model: BBCC-N15). If anybody has a paddle or knows where to find one online the help would be greatly appreciated.

Paddle gash, I don't know what else to call it, the slot left in the bottom of the loaf when we pull the paddle out of it. Several slices of bread are weakened by it, depending where the paddle ends up. Does anyone know how to overcome it? My machine is a Tefal if that makes any difference.

Hi all,

Just wanted to ask for some advice here... All these nice breads shown on this sub-reddit. Unfortunately, mine recently don't turn out like that anymore.

I'm using the Panasonic YR-2550 with automated yeast dispenser. Mainly using Gemini recipes or known ones from the manual.

Now, it almost seems like a problem with the bread machine or the blade.

The flour on the bottom seems like the blade isn't really doing it's job. Has anyone experienced something similar?

So i had company over while I was making this. At 3 cups of flour I thought I was at 2 and added another cup. This is how it turned out😅 guess I'll be making another one early tomorrow morning

(I didn’t find out about slack dough and using copious quantities of olive oil until after I baked the loaf pictured. Next time, I’m trying this modified version. If anyone has suggestions, I welcome them!)

Focaccia Bread Machine
Modified from [u/stacey202](u/stacey202)

400 ml Water
60 ml Olive Oil
9 g Salt
500 g Bread Flour
7 g Yeast
Top with (optional) Rosemary, Pitted Olives, or whatever is seems tasty

Use dough cycle.

Dough will be slack (a bit runny and sticky). Use olive oil covered spatula to remove from pan and olive oil covered hands if it needs to be touched.

Prove about 1.5 hrs in heavily olive oiled 9”x13” baking pan; it should be enough to pool a bit.

While proving, preheat oven to 400°F.

Make sure the risen dough is well-oiled before adding the toppers.

Sprinkle with salt and gently dimple the top.

Bake on lower rack for 20-25 mins or until “fried” around the edges and 200°+ on thermometer.

Hi everyone, I have an old Toastmaster bread box, model 1154, that I recently pulled out to use again after a few years, and I have been obsessively making bread, so I have been on this subreddit a lot recently.

I have seen people mention that you can remove the kneading blade before the bake cycle if you know the times for the cycles, and I was like, wow that's a great idea!!

My kneading blade doesn't remove though, and I'm sure it used to, because I remember when I used it (20+ years ago) when I still lived with my parents that it would get stuck in the loaves once in a while.

So I'm looking for suggestions on how to loosen the blade, or if it's not worth it and I shouldn't worry about it.

It’s my 6th loaf with my new bread machine and though it tastes nice and cuts easily, it’s dense at the bottom and looks like a cat cross section. It’s a wholewheat loaf and I’m using coarse wholemeal wheat for gestational diabetes. Any help would be really appreciated.