Home Bread-Bakers v006.n039.5


Katie E Green <kgreen@u.washington.edu> (by way of reggie@jeff-and-reggie.com)
Sat, 30 Sep 1995 00:25:42 -0700
(Reggie Dwork))
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I thought I would pass along some of these tips and reminders
for those with limited publications at hand.  There are also several
tips to be shared, like storing a piece of celery in the bag with your
bread to keep it fresh.  Has anybody tried this?  Sorry I am out of
time.  I hope to expand this, gradually, or others are welcome to
start adding their input.  I also have some data rating on the different
machines.  See what little bit follows this small list here.

PROBLEM                     CAUSE                 SOLUTION
1.  Sunken Top          Bread falls because    Reduce liquid by 1 TBS
                        dough is too wet       or add 2 TBS of flour

2.  Knotty, uneven top  Not enough moisture    Add 1 TBS of liquid or
                                               reduce flour by 2 TBS

3.  Mushroom top        Bread rises too fast   Reduce yeast by 1/4 tsp
                        and collapses

4.  Slices unevenly     Bread is too hot       Let bread cool first

5.  Top is raw          Too much dough         Reduce size of recipe 10%

6.  Pocket of sticky    Too much sugar or      Add 1/4 tsp yeast or reduce
    dough--sweet bread  too little yeast       sugar by 1 TBS

7.  If loaves don't     Change location as machine may be sitting in draft
                        Cut salt to 1/4/1/2 tsp per recipe.  Salt inhibits
                        and controls yeast

                        Increase sugar as sugar feeds yeast/helps rise

                        Increase water by 1 TBS so dough is not too dry
                        (has difficulty rising.

8.  If ball does not form   Add flour 1 TBS at a time until ball is 

9.  If two balls are rolling around in the machine or machine sounds like 
    it is laboring, dough is too dry.  Add 1 TBS of water at a time 
    until single ball consistency is obtained (elastic)


  Comments and input, including price range are incouraged on the 
  following, including price range.  Perhaps we could get a faq started.
  Price range is approximate and does not allow for special sales or tax.




  DAK--see Welbilt

  HITACHI--only machine that lets you make the 7 oz, 14 oz, 1.5 pound
           loaves.  Water goes in first, then dry ingredients and yeast.
           It also makes jam and rice.

  MAXIM--  Model BB I makes a 1.5 pound bread in 2 hrs 25 min.  It makes
           whole wheat, rye, which are good but not too crusty.  For a
           crusty loaf it is recommend to stop at end of first kneading
           and simply restart bread cycle.  The extra kneading and rising
           makes an even better loaf.

  NATIONAL--The BT65P model of the Panasonic makes a 1.5 pound loaf with
           crisp crust and moist interior.  It has 5 cycles on the machine:
           basic and variety--4 hrs; whole wheat--5 hours; crisp bread--
           7 hours; quick bread--1 hr.  The dough cycle is 2 hrs 25 min,
           and makes a large quantity.  This is the only machine reviewed
           which made a traditional rectangular loaf.  There is a separate
           dispenser for the yeast.  It is released 15 min. into the cycle
           at the end of the first kneading.  This is also when you add any
           raisins or nuts.  There is no beeper for these additions.


  REGAL--  has a removable crumb tray and is the easiest machine to keep
           clean.  Has indicators that tell y ou what stage you are at in
           kneading, rising, baking.  There is a raisin bread cycle with
           a beeper and a bread cycle, each taking 3 hours plus a cool down.
           The cough cycle is 1 hr 15 min.  This machine loads liquids,
           then dry ingredients and yeast last.

  SANYO--  has a 3 hour bread cycle with a buzzer for adding raisins, nuts
           and a 1 hr 15 min dough cycle.  The machine distributes add-ins
           very well, and makes excellent variety breads.  Dry ingredients
           are added first, then flour and yeast last.


  TRILIUM BREADMAN--is easy to clean and simple to use.  It has a buzzer
           for adding ingredients, a small viewing window on top, a 3 yr
           warranty, and an instruction video.

  WELBILT--the smaller Welbilt is the fasted machine.  It bakes a 1 pound
  $90      loaf in 2 hrs 15 min.  Makes dough in 50 min and does a good
           job.  There is a buzzer for adding ingredients.  It loads the
           yeast first, dry ingredient and liquids last.  The larger size
           machine has a glass dome for viewing and a 4 hr cycle.

  WESTBEND--Will make a 1 or 1.5 pound loaf on a 3 hr. rapid yeast cycle;
           or has a regular 3hr 45 cycle.  It has a 3 hr "warmer" cycle
           that will keep bread moist.  Machine comes with a video and is
           made in the U.S.A.

  DAK--    Is almost identical to the Welbilt.

  ZOJIRUSHI--has a large machine that produces an almost 8 inch high loaf
           in 4 hours.  There is a glass top for view and a crumb tray for
           easy cleanup.  It has in addition, a "Homemade Menu" you can
           program yourself.  There are also raisin, French, quick, dough,
           cake, and jam cycles.  Its give you great flexibility and 
           produces a tall, narrow loaf.

  the end--for now! *:)