From: BARRY WALDRON #4 @10310*2
Subj: Which bread machine?
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>Re: Hard bread crust
>>  Response To  TOASTMASTER ABM
>> I have a Welbilt model sold by Sears in 1993. I have the same problem with
>> mine. I am so disgusted with bread with burnt crusts.
>I have thought about buying one, but, now I'm unsure again. My mother in law
>has an Oster, and is pleased with that one. What has anyone heard about that
>make? There are so many different features to a Braad Machine, that I am
>totally confused as to what I should look to purchasing. I like the machines
>that make 1/2lb to 2 lb loaves of bread and sweet breads as well as french
>bread. I know there are other features to look for, and that is where I get
>confused real quick. <G>
>  Thanks in advance for any help.
>Miss Mimsy

MY RETORT

        Below is a portion of a reply to another individual, posted
        on the Bread Machine Sub. six weeks ago.  Perhaps it will be
        of help.

G>I have a question for ya'll. My wife wants one of those bread machines for
 >christmas. I've seen so many I'm beginning to get confused. Do they REALLY
 >make that good of a bread and what is a good machine? I'm figuring on paying
 >between $100 - 200 for a machine. Can you use regular flour instead of having
 >to buy those expensive bread machine mixes? Are these machines difficult to
 >clean up?
 >Thanks,
 >Gramps

        MY REPLY
                I became interested in bread machines when my mother-
        in-law got one.  Over the years I've owned three and have had
        good result with all but the first.

        The first one was a "Mr. Loaf" by SEIKO and was the least
        expensive of the three.  It also made the poorest quality
        and least consistent loaves.  The second was a Panasonic
        and I like it because it has a blade that folds down out
        of the way before baking.  The one I like the most is the
        Zojirushi.  It is the most expensive (although I bought it
        at discount as a demonstrator).  The "Zo" has the most
        flexibility and options and makes the most consistent loaves.

        Yes, they really do make good bread!  Of course, some recipes
        are better than others.  I have gathered recipes from DAK
        and the various "The Bread Machine Cookbook"s by Donna Rathmell
        German and finally came up with three basic recipes of my own
        derived from some found in these sources.  From my basic three,
        other concoctions are created.

        I have never used a prepared mix and have never tasted bread
        made from one.  Scratch-built recipes are essentially very
        simple and straight forward.  Prepared mixes offer convenience,
        and for those with poor eyesight, the ability to simply open
        an envelope and bake bread!  I have used "Gold Metal"  flour
        but prefer to use stone-ground flour from a mill that will ship
        via U.P.S. (It's an ego thing--for if I'm going to make great
        bread, it should be made from great ingredients.)  I recommend
        adding Gluten flour that aids rising--but the jury is out on
        "dough conditioner".

        I have tried yeasts in different packages and of different
        brands and have finally settled upon Fleischmann's Bread
        Machine Yeast in a jar.

        Clean up is generally easy.  Most buckets are lined with
        Silver Stone or other non-stick surface.  It is possible
        that spills will occur and if they are also baked on then
        you will have to use a scratch pad, Bon Ami, and some elbow
        grease to clean the inside of the machine.  The "Zo" has
        a removable pan in the bottom that is helpful in collecting
        crumbs.  Generally, cleaning is just a matter of washing the
        bucket and wiping off the machine inside and out.

        Personally, I do not like the DAK and Welbilt machines that
        make round loaves for they seem "unnatural" to me.  The major
        observation and complaint that I hear from people that do not
        own a machine is that "they make such small loaves".  So?!
        The idea is to have a ready supply of  F R E S H  bread, and
        with that idea in mind, a small loaf is preferred.

My suggestion for Gramps, and everyone contemplating the purchase of a
machine is to invest the most you can in it and to buy at a discount,
if possible, either locally or through a reputable firm like DAYMARK
International.  Do not buy an inexpensive machine.  My experience is
that they bring more grief than pleasure.  Most manufacturers also
have several offerings in different price ranges.  Machines to consider
are:  Zojirushi, National (Panasonic), and, Hitachi.

P.S.  The Zo has a new, less expensive, machine available but I have not
      looked into its features.  The one I have has the most features of
      any machine I've seen.

      It has preset settings for standard recipes and permits customized
      settings to be stored into memory.  It will knead dough for
      fancier breads that must be removed and baked in an oven.  It
      will make jams.

      Features include:  A pre-heater that brings ingredients up to
      temperature.  "Convection" air that recirculates through the
      oven.  Kneading post to assist kneading.  Reversible paddle
      to thoroughly stir ingredients.  Removable lid.  Removable
      drip pan.  Capacity to make large loaves.  This machine works
      every time.

I hope this is of help.  Good luck!
