Making bread - food processor or bread maker - which is tastiest, least hassle?

[GeorginaA]

I've just made my very first loaf of bread and I'm very excited. I haven't just posted to gloat, but to ask a very genuine question, honest.

I used the food processor to make it and it was pretty easy but a bit time consuming (waiting rather than actually making, iyswim) and rather washing-up/clearing up intensive. I can't see me making bread on a regular basis.

I tried it because I've wanted to buy a bread maker for a while but wasn't sure if I'd use it enough to justify the cost. And to be honest I'm still not sure. I can't see that it's going to be that much easier/quicker to use a breadmaker. After all, I did the overnight thing by mixing it in the food processor and leaving the dough in the fridge overnight to rise. So I was wondering if any mumsnetters who have used both methods to make bread could enlighten me:

a) Seeing as how you still have to weigh/sift/measure all the ingredients, is it really time saving to have a bread machine? How long would you say it takes you to "set up".

b) Do you get a hole in the bread in the machine? Or do you somehow remove the dough hook before it starts cooking it or what? I'm a bit vague on how the machines actually work.

c) Do you really get a nice crisp but fluffy loaf even in the infamous Panasonic? I just can't visualise how it actually bakes the bread in it compared to the oven.

d) What's the cleanup like? Can you shove all the bits in the dishwasher, and more importantly, does the dishwasher actually clean all the dough and crud off properly (mine didn't manage to get all the dough off the food processor resulting in a re-wash)

e) Are there any other factors that I should consider to get an idea of whether I would actually use one of these on a regular basis?

Sorry, I've gone on rather a lot. Hoping I can tap into some knowledgeable home bakers information here

bumpety bump for the evening crowd.

ok, i don't have a breadmaker... but used to make rbead (my mum used to make ALL of our bread)
and to be honest it's SO easy to make by hand anyway it seems pointless.
I can see that people like them because you just chuck it all in and forget about it... but it isn't that much hassle to leave it to rise and then bung it in the oven really.

I know 4 separate people who have had breadmakers who used them a couple of times then shoved them in the cupboard because it was too much hassle LOL.
Also, they tend to make quite small loaves... so you need to make twice as many!

I do have a breadmaker, which I used to use very regularly - it broke and I had to replace it, the replacement isn't as good and so I don't use it often now. It's very quick and easy to use, in that you bung the ingredients in, switch it on and then walk away, but as you say, your food processor did that for you too. The time saved is in the rising/knocking back sequences, where you would normally have to make sure that your dough was at the correct temperature for rising, and take time to knock the dough back.

You do get a hole in the loaf, but it's only in the very end and isn't really a problem. It's even less of a problem in the larger breadmakers which can make larger sized loaves. You can't take the dough hook out once the dough is mixed, so the hook stays in while the loaf proves and bakes.

You do get a nice crisp crust (some of the recipes are for crustier loaves than others) withh a soft, fluffy interior. I found the texture of the bread from a machine was slightly less open than from bread made by hand.

I don't know whether you can put the bits in the dishwasher, as the only dishwasher in our house is me. But with a quick soak in hot water, the machine isn't difficult to wash, and comes apart quicky and easily.

a) Measuring jug, medicine spoons & scales to weight 1lb - takes me about 1.5 to 2 mins (longest is getting ingredients out and putting away)
b)There is a notch in the base but it doesn't affect sandwiches or toasties (unless you cut within seconds of it being ready)
c)Get crispest & fluffiest with the 2 3/4 hr programme - but DH often asks for an hour bread as it is very stable (for bacon & egg sandwiches)
d) Put water on empty pan and it wipes clean
e) Make at least one each day - have been know to make 4

Really enjoy it - but don't really bother with speciality breads (DH liked onion, but it gave me indegestion and a friend went wild on the Walnut Bread)

BTW - I use vegetable suet - much easier than butter or marg

I dont bother with fp or bmaker, have both but find its quicker to mix in a bowl by hand. Much better results as well, okay the only time you have to wait is to let it rise, but use quick rising yeast. Find to mix up only takes a few minutes once you get the hang of it. Normally make bread every two days.

Ooo thanks folks. Does sound nice and less washing up (I had to wash up the food processor twice and the tin, so just one gizmo to wash would be an improvement) and the time does seem better than I expected. So which bread makers do you have? The Panasonic SD-253 does appear to be the one that gets most recommended but what about the other models in the brand?

trefusis, the recipe I used was the Delia Smith one here only using the Food Processor option.

I've got a kenwood - not the most expensive - but I love it

I have made using breadmaker but found that the taste of it wasn't the same, packed my breadmaker into the loft so can't remember the make. I think that the breadmaker is something you want, but often when you have one it sits in the corner of the kitchen being unused after the fad wears off, mine did, so I packed it away for the time.
To make by hand: I use the following recipe:
1lb wholemeal flour, which I mix with 11floz hand warm water, 1 tablespoon of olive oil, and 1 teaspoon of fast active dried yeast. Mix then knead for about 5 minutes or so. Leave in bowl and cover with a cloth, put in warmish place or in sun to rise for about 2 hours. Then knead again for a few minutes and pop into a lined greased bread tin, I normally make 1 large loaf. This is the time then that I pop the oven on to high about 230. To warm up.
Then cover the bread tin with the dough in with a clean cloth and leave to rise again for about 20 minutes, once risen and oven hot enough pop into middle shelf and cook generaly for about 35 minutes. Cool on rack.

I've got a Kenwood Rapid bake, True can't keep the bread as long as shop bought, But in our house it doesn't last long enough for it to go cold. Quick and easy to use. I would agree with whoever said use butter over the margerine for a nicer flavor.

I use an electric caving knife and you can slice straight from the oven(as it where)