They are also flexible. It’s possible to automatically create dough for many types of breads as well as pizza crusts, soft pretzels, sweets, and even meatloaf (in some models). There is no real cost savings in owning a bread machine, but the real fun lies in serving up delicious homemade goods.

Varieties

Most bread machines are similar in the basics. Ingredients are added to a metal pan with a blade. Controllable settings activate the yeast, knead the dough, let it rise, and repeat the process. If desired, the dough can be removed and baked traditionally. If not, the machine will complete the process, resulting in a crusty finished loaf. Machines are designed to create either upright or horizontal loaves.

Several types of bread machines are available. Each will have its own “bells and whistles” for a variety of needs. Here are some features to consider:

Capacity requirements
• Single or double loaf capacity
• Loaf sizes - 1(8 servings)/1.5(12 servings)/2 (16 servings)/2.5 (20 servings) pound

Types of items to be baked
• White bread
• Whole Wheat bread
• Italian and French breads
• Sweets (with the additions of fruits and nuts, for instance)
• Rapid-rise and quick breads
• Jam
• Pasta

When the bread will be served
• Timer for starting (ready for breakfast or dinner – just add ingredients and set for “delay”)
• “Keep warm” and “cool down” settings

Skill level
• Standard settings
• Advanced controls for recipes not generally used with bread machines

Buying Tips

Some machines feature extended baking times. This option allows bread to rise more slowly giving the finished loaf improved texture and flavor. At the opposite end, quick-bake controls allow for a complete loaf in under an hour. Quick baking may sacrifice yeast interaction.

Inspect the “floor model.” Make sure it has a removable baking pan that is easy to clean. Controls and programming area should have no nooks and crannies to collect dirt.

Usage Tips

• Unless otherwise instructed, use water at room temperature. The motor and blade will create heat, which will affect the yeast. In fact, all ingredients added to a bread machine recipe should reach room temperature first.

• To keep the paddle from embedding in bread, coat with cooking spray.

• Sourdough bread may taste better if mixed in the machine and then baked in the oven, unless there is a specific setting.

• Rapid rise yeast is not generally recommended for use in bread machines.

Try one of our favorite bread machine recipes:
Whole Wheat Molasses Bread
Hawaiian Bread
English Muffins