Hi all. We love out bread machine, but are struggling to find a bread box and slicer that is made for the size loaf that the bread machine makes. Does anyone have any recommendations?

I thrifted this for 27 cents! Any recipes I need to try?

How do you deal with a breadmaker overkneading the dough?

Anyone with an Oster able to tell me how to shorten the kneading cycle? The manual was no help here...

This is my little butthead...

Found this awesome bread machine at the thrift store near me for $12.50. It has been amazing and I’ve been whipping out bread loafs frequently. Awesome tool, and fun to use! :) just thought you would all appreciate this find.

Does anyone know for a brioche bread would the recipe be the same as a regular bread but add 3 eggs and substitute milk instead of water ? Does everything else stay the same for brioche ? Thank you.

I have a recipe I love and have always used bread flour. Yesterday I decided to do my second loaf with all purpose because I was almost out of bread flour. It didn’t rise much (was probably half the height) of loaf when using bread flour which I was ok with. But it was so crumbly it fell apart. When I went to cut it, I never had a whole slice because it fell apart. How can I fix this if I need to use all purpose again in the future (don’t plan too but my forgetful brain forgets everything and my list when I go grocery shopping lol)??

Hi all I hope you are well. The other day I picked up a Panasonic SD-YR2550 for 10% of the retail price as someone really didn't want to keep it any longer and clearly didn't care about the money! Anyway I tried my first bread and while it was not perfect (I used a 'breaddad' recipe and I think I made a couple of small mistakes during the process including repeatedly lifting the lid to check on the bread, lol) it still tasted really good and was super soft and fluffy inside with a reasonably crispy crust!

I am really looking forward to putting this device through its paces and learning the perfect go-to recipes, my main loves are brown wholewheat loaves (though I am struggling to find flour that makes the bread brown?) and banana bread. :)

I have seen some people saying put 1.5 cups of water for 4 cups of flour.

Other people said put 60% water which would be around 2.33 cups of water for 4 cups of flour.

Which one is correct ?

I think the bread is different for maybe the last six months or so. Could be less time could be more.

The bread doesn't hold together as well. Kind of crumbly. Tears apart easily.

Also pretty sure the loafs are smaller. When I would bake a XL previously it would muffin out the top and now it doesn't reach the top of the pan.

Receipe book for reference. And most recent loaf which was 70/30 xl but I add 50ml more water as I read that might help. If anything it made it worse.

From a little bit of reading, I feel like the breadmaker isn't heating correctly?

If you don't use the bake function and just bake in the oven, why would you keep such a large device. A stand mixer can do the same and a million other things too. Is it because the integrated timing for proofing? Or because it's cheap?

I have a west bend bread machine and I use the white sandwich bread recipe in the manual and it's great but would like a wheat version. Does anybody have one that uses the sandwich mode? That mode seems to create thinner crusts.

Note: would just taking the wheat recipe in the manual and putting it in sandwich mode work?

My first loaf of Brioche and it turned out gorgeous!

I followed the recipe from the Cuisinart booklet for ingredients (leave butter out until later) and I doubled the 1 pound loaf recipe since I was making two loaves.

For method I added all ingredients, except the butter, in the order for my machine. Then used the dough setting and let it mix/knead for 10 minutes. Then after that I added the butter 1 tbsp at a time about a minute apart each and scraping down the sides as needed to help it mix. 

Once the dough cycle finished I punched down the loaf and laid it onto a lightly floured counter. Cut into half and then cut those into thirds. Rolled each into logs and then braided. Placed those into two buttered loaf pans and covered to rest until doubled (less than an hour in oven w/light on). Then egg wash brushed each loaf and baked at 375 until golden and hollow sounding it was 25 minutes for me. They also temp’d at 195 on an instant read thermometer.

Rested in the pan for 5 minutes then onto cooling racks until ready!

https://preview.redd.it/73njii3f28zc1.jpg?width=1242&format=pjpg&auto=webp&s=47323524b65f1d643f733b202ed163a5b1527356

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Hello, I got my bread machine a few months ago and have been using it like crazy. Literally haven’t bought a single loaf bread since I received it! Now that I’m more comfortable with it I want to try and make some more types of breads than just the usual white, whole wheat etc. so I was wondering if anyone has ideas for interesting flours to try making bread from. Some ideas I had so far: chestnut flour (high in protein, chestnuts are supposed to have a really nice rich and nutty flavor), cashew flour (similar), taro flour (seems very hard to find from my brief looking), and artisan bread flour (not that weird but I haven’t used it yet). I know a lot of those are gluten free, but I figured could probably be mixed with normal flour to maintain the bread texture and baking process while introducing some cool new flavors. Would love some other ideas!

Hello!! I am new here and new to bread machines. My mom gave me a used sunbeam 5891 machine. It was working for her when she tested it out, but I cannot get it to knead my dough. I will start it on basic and nothing. Doesn’t even sound like it’s starting. It is getting warm like it’s supposed to. I have tried deep cleaning it. I’m not sure what else to do and can’t find much about it online.

Can someone please help? 😔 I am really getting bummed about it. I was so excited!

Thanks in advance.

I was wondering if anyone has this machine and knows if mine is faulty, or is this wobbling by design?

link to video - https://imgur.com/a/8X6iVUL

model is - Moulinex Pain Dore OW210130

amazon - https://www.amazon.de/-/en/dp/B01CHVXNXA?ref=emc_s_m_5_i_atc&th=1

(this machine is brand new)

Hey all, I'm hoping somebody has a conversion for the recipes in the "Home Bakery Mini" cookbook that comes with the bread machine (I'm shocked it's volumetric and not weight based). Let me know!

My machine (Zojirushi BB-CEC20) has separate courses for using active yeast ("BASIC") and for using instant yeast ("QUICK"). The "quick" mode is naturally much faster than the "basic" mode. The delay function only works with the basic modes, but I can program it manually if I really want to do a delay with instant yeast.

Why would I ever want to use active yeast? Is there any taste difference? Does it perform better than instant yeast in any meaningful way?

Hi, I recently bought a neretva machine secondhand and I love the idea of it, but every time I’ve cooked with the 900 g setting (2 lbs), the loaf is WAYY too big and I’m left with an inflated undercooked part leaking out of the top. I’ve tried different recipes about three times now and it keeps happening. Do I need to half my recipe and mess with the cook times or do something else? Any tips? Thank you!

I just started making bread and I’m taking a loaf to my family soon, but it looks like it’s undercooked. How long should I let it keep cooking for or should I let it sit in a stay warm setting?

This is my 4th or 5th time making applesauce bread in my Breadman machine and it’s the first time it came out looking like this. All of the other times it went perfectly. Please help!

A coworker recently gave me a Zojirushi BB-PDC20 that he's had stored away for a long time, and unfortunately it won't power on. I'm not sure exactly how it was stored, but we're in a very humid area, so moisture damage could definitely be a possibility.

I've found very little information about teardowns for these machines, but what I have found has lead me to believe it's a very involved disassembly. Aside from looking for obvious water damage, broken solder joints, bad capacitors, seized or rusted parts, etc... I'm not really sure where to start if I did open it up. I also worry about risk of fires from DIY repairs on appliances like this..

Would it be better to send it to get repaired somewhere? Is it even worth repairing, or did I just inherit someone's junk? Maybe I can part it out on Ebay and put the money towards a new one?

Anyone made chocolate bread in the Zojurishi bread machine? I thought it would be a lot darker and have a discernible chocolate flavor. Anyone tweaked the recipe in the instruction manual and want to share??

Perfect fluffiness, texture, taste. Cuisinart CBK-200C.

I actually haven't had any failures except for today. I made a hot buttered rum loaf from Betty Crocker. https://www.bettycrocker.com/recipes/bread-machine-hot-buttered-rum-loaf/afdf19a6-acc0-4ce1-90d3-9cc79ad6a3b6 I hate rum extract so used real rum. Less then 1/4 a cup, then filled the rest with milk. The original calls for no liquid which I found crazy because all the recipes from my machine's boom have at least 1 cup of liquid or more and say liquid is essential. The rest I just completely followed the recipie. It is dense, flat and wrinkly. It never rose. Is that because it only called for 1 teaspoon of yeast instead of two? Or does rum kill yeast? I just have no idea what happened!