breadmaker husband needs convincing as to why i NEED one come help

[mothersmilk]

so i can make bread why do i need a bread maker... duh because its easier and less likely to come out with a bad loaf. But at near on £100 (i want the panasonic with knobs on) dh needs convincing we love speciality breads iv told him it does this though i dont actually know for sure . can you guys give me some examples please? he gets that it cheaper in the long run i just think the initial outlay is the prob if i can appeal to his stomach i think it will work.
tia

I bought one with my birthday money and it is fabulous. Best £100 I've ever spent.

The bread is fantastic and the speciality stuff is easy to make. I have gluten intolerent children and being able to make my own GF bread with extras is fab.

On rapid you can do a loaf in 2 hours and it is fab when it is warm with butter on it.

You can pop it on over night so it is freshly made for sandwiches for lunch in the morning. Or just bread for breakfast

more

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• more energy efficient because you only heat a small space and not the whole oven
• easy, just put everything in and switch on
• most mashines have a timer so they can run over night and you have delicious fresh bread in the morning
• you can make jam in it
• less stuff to wash up

Yes, you can do French bread, ciabatta, rye, spelt, croissant dough, brioche, blahdy blah. you can also use them to just make the dough or to bake cakes (apparently - haven't actually tried cakes in mine).

I would get the type with the raisin dispenser if I was buying again - the smaller panasonic one can't handle rye/spelt flour apparently (paddle isn't strong enough or summat), plus you can make raisin/seed breads on the timer with the bigger machine (the smaller one won't let you because you have to be there to drop the raisins in iyswim, so bang goes my warm raisin bread in the morning!).

Having said that, I love mine. I enjoy making bread by hand, but it is a lot less hassle to just bung everything in overnight and wake up to the smell of fresh bread.

Oh, and you use way less yeast to make a loaf.

You can make jam in it??? Wow.

pizza dough. Jamie O's recipe. Happy days.

I used to use a breadmaker machine (Panasonic) and it was fine. In fact it was very good....but that was until I started by hand. Having done that, I wouldn't go back.

1. You can make any loaf by hand, no problem with blade being strong enough for Spelt or whatever.
2. You don't have a hole in the bottom of your loaf.
3. Mixing is not difficult and kneading is fantastically theraputic, particularly if you think of the loaf as the a-hole who p-ed you off on the phone at work.

Yes, if really pushed for time, you can throw the stuff in and go to bed, but I now only use it as a stop-gap. I will probably offer it to my son when he goes to university.

I like my breadmaker especially at this time of the year when the idea of heating up the whole kitchen by switching the oven on is a non-starter!

Then again, if it were me I'd probably ignore any concerns from husbands and just buy the bread-machine anyway... (it's why I'm single!)

I prefer to make it by hand as well. It is nicer and as was said before no hole in the middle.

I've the panasonic breadmaker and would recommend it - in fact my sister and MIl bought one after us. It makes rillant bread but even better is the dough to make rolls with they are lovely. The cakes are also good - saves putting to oven on and they are lovely and moist.

Just dug our old Breadmaker out of the back of a cupboard and want to use it for making dough for rolls but am pretty confused by the process.

It's a 5 year old Morphy Richards which has a dough setting but I don't know what the steps are once it's finished. Is it ready to shape and throw in the oven straight away or do I need to "rest" it? One site mentioned I should chuck it in a bowl and leave it in the fridge overnight.

I'm hoping that all I'd need to do is throw the ingredients into the machine, turn it on and let it do it's stuff. When it beeps at me I take the dough out shape it into rolls and chuck in the oven. So why do I get the feeling it won't be that simple! ;)

Any help appreciated.

You don't need one. They are a waste of kitchen space imho!

Vimesy - you take it out, shape it then leave it to prove until approx doubled in size.

You can make this process happen slower or faster depending on how warm the place is where you do it; the slower you do it the better the flavour.
Anything from overnight in the fridge to 20 mins in a lukewarm switched-off oven (not too hot as that would kill the yeast) works for me.

OP - it's well worth it for the pizza alone.
The rolls are out of this world too. When we have people to dinner we often do a roast chicken with salad and fresh rolls because they are just so good.
You can leave the rolls to rise overnight in the fridge then bung 'em in the oven when you wake up and have super-fresh bread for breakfast.

I used to make bread by hand but I find it too time consuming. Not in terms of time spent working with dough but having to be there to let it rise, knock it back, repeat, bake...

The breadmaker is a great compromise. The hole has never bothered me, the bread is excellent quality and none of the unnecessary extra additives and stuff found in shop bought bread.

So I take the dough out of the machine, leave it to prove - in what? Bowl with damp tea towel over the top I've heard? Or, if in fridge what do I store it in? tupperware ok?

Sorry, complete novice at this (as if you couldn't tell!)

you prove it after shaping so it has to be on the baking tin really.
If I am doing it in the fridge I lay a piece of oiled clingfilm lightly over the top. (I have one of those spray oil things which makes it easier to oil the clingfilm.) If I'm doing it out of the fridge I either do that, or I have a really massive plastic mixing bowl which I put upside-down over the top just because that's a minute or two quicker.

Nice one, thankyou.