Bread maker questions

[Turquoisesol]

Hi,
Following on from the programme on bbc about highly processed food. I have been thinking about buying a bread maker, so we can have bread with fresh ingredients.
I have a couple of questions if anyone would be so kind to answer.

1. Is the bread make just with flour water and yeast? Or is there likely to be added extra ingredients required?
2. Do I just pour Ingredients in and it does all the work? No kneeling required?
3. Any advice regarding which to buy? Are the £60 ones any good or will i need to invest more than that?

Tia

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MNHQ Update
Searching for a bread maker to help you perfect homemade bread? Our guide to the best bread makers is up to date with a wide range of tried and tested options. We hope it’s helpful!

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I bought this one a couple of weeks ago. Love it! Worth every penny

We use ours for 10 years, can’t live without it. I’m surprised that people are saying their bread are stale after 1 day. Ours is ok for 3-4 days, even 5, depending on the recipe. We are family of 3, use big old fashioned bread bin for storing and never mix different breads in it. I also freeze leftovers for later, it’s very handy.
Our pattern is baking twice a week on Sunday evening and on Tuesday/ Wednesday ( depending on the bread) to do DD’s sandwiches for school, then we use up frozen leftovers at weekends.
We do brown bread, wholemeal bread, different Italian breads, sweet brioche, sometimes pizza dough and dough for rolls. I’m not very adventurous and use only recipes from the booklet provided but it’s still plenty.

Different question but I’ve been trying to make a standard white loaf but find it just tastes so bland. Like eating cardboard. Consistency and rising is fine but how do I make it taste of something?

Had our Panasonic (SD-ZB2512KXC) for 3 years, really pleased with it. It was more than I wanted to spend, but after researching loads, and having an older Morphy Richards one that gave inconsistent results, I plumped for this model.

We use it to make all of our bread and rolls. It produces really good quality bread in the pan, and dough for rolls and pizzas and the paddle has only ever stuck once, but popped out easily when the base of the bread was pressed. (I used to have to wrestle it loose from loaves made in my old bread maker!)

I have a morphy Richards one and it’s amazing. I paid £10 for it on fb market place about 3 years ago. It gets used daily. The teenagers know how to use it and I often come home from work with bread baking away.

This is what I said on another thread about UPFs:

I use an inherited Panasonic bread machine to make and poof the dough. I then put the dough in a tin for the second rise and bake in the oven. I think most machines have a dough only setting. I've found using a little more water than the recipes provided makes for a much better loaf; so for example, for 500g of flour, the recommended water measure for my recipe is 320ml and I use 350ml. I also have a secondhand electrical slicer to slice the bread in nice, neat slices. Better portion control.

In addition, I freeze the loaf and take out slices as needed; they defrost really quickly. Basic bread is flour, water, yeast and salt. Don't make bread without salt! Sugar really isn't necessary for a basic loaf, but I use a spoonful of softened butter which helps the texture.

I like this site for bread recipes: www.freshly-baked.co.uk

I use the Panasonic SD-2511.

We make pizza dough every week and I batch make pizza sauce (onion, celery, garlic and carrot soffrito with cans of chopped tomatoes) and get a takeaway tub of it out of the freezer once a week, then just add grated mozerella.

I make a rye and spelt loaf once a week, slice and freeze for toast. I’m rubbish at slicing bread so I bought an electric knife which is brilliant.

Also make hot cross bun dough regularly and am going to try Brioche next.

Definitely get one!

Thanks everyone. The Lakeland one looks quite good for £70.

Hi Op We are now on our 3rd bread maker and the Panasonic SD2500 has been the best so far. I think I have been making bread for 10yrs plus.

Recipe I would recommend if you like brown bread is 375mls of water, table spoon of butter, tablespoon of yeast, tablespoon and a halve bread improver ( Available from E bay), 200g of strong white flour 150 g of strong wholemeal flour and 150 g of Hovis granary flour. Put on setting for 4 hours and hey presto one lovely loaf

Would recommend putting in the tin in that order

I have a Panasonic bread maker and really happy with it. Anytime I've bought a generic/cheaper electrical appliance they never seem to be as good, but YMMV...and that's Ok too.

However, I don't bother with all the ingredients other people use, instead I prefer Laucke Crusty White and it comes out perfectly every time. Just empty the pre-mix sachet into the bread tin, sprinkle the yeast (included in the box) on top, add some warm water, turn on the bread machine and wait. It will take 3 hrs to cook, so if you want fresh bread for breakfast, set the timer on the machine and it will start in the early hours.

There are other varieties in the Laucke range, but I prefer the White Crusty and sometimes make it as a fruit and nut loaf, adding some honey, dried fruit, nuts, ginger etc, whatever you have in the pantry. Another favourite is Ginger and Walnut, but whether it's a sweet or savoury loaf, or just plain white, it is always enjoyed. I am 'not' affiliated with Laucke, but have used their bread mix for quite a few years.

Hope some of this helps? I couldn't live without a bread machine, it's yummy!!