Breadmaker - Worth investing in?

I've got one. It's a Morphy Richards, and is rubbish, and hardly gets used as the results vary wildly.

My dad has a Panasonic SD-2501, and it makes absolutely fantastic bread, perfect every time.

I'll be getting myself a Panasonic one sometime soon - I would recommend nothing else.
 
Bread here is expensive (~£2/tin loaf cheapest) so it would pay for itself within a year. I would be surprised if making a loaf 2-3 times a week wouldn't give similar results on mainland even with cheaper bread/electricity/flour etc.

I buy medium sliced white loaves from Morrisons. They're about 75p, I think.
But the machine we have (I'll look it up when I get home) was expensive enough that the Ttaskmistress was torn between buying that and a really fancy new pair of shoes!!
 
I bought a used panasonic one for £60, and was always astounded by how nice the bread was.

I dont use it all that often, but its such a difference to shop bought stuff.
 
But you wont get fresh bread for breakfast, or come home form a long day at work and know with zero effort you have fantastic bread.
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Bread for breakfast or when you come in is doable by hand. Slow prove in the fridge, pop it in the oven as soon as you get up or come in. It's done in 25 mins plus as little standing time for a loaf or less for rolls.

I expect my experience of breadmakers has been coloured by poor models. I've never had bread as good from a machine as I can make by hand.
 
Bread for breakfast or when you come in is doable by hand. Slow prove in the fridge, pop it in the oven as soon as you get up or come in. It's done in 25 mins plus as little standing time for a loaf or less for rolls.

I expect my experience of breadmakers has been coloured by poor models. I've never had bread as good from a machine as I can make by hand.

For me it is the opposite, I have never managed to make bread by hand as consistent as with the machine. For one thing the machine can keep a better constant temperature ideal for yeast to thrive while doing it by hand you either end up to cold or to warm or varing between the to.
 
The recipe we have found works brilliantly for us (added to tin in this order) is for a 50/50 large tin loaf:

1 tsp yeast (or 1x 7g sachet)
250g strong bread flour
250g wholemeal flour
2tbsp milk powder
1 ½ tbsp white sugar
1 ½ tsp fine sea salt
25g butter
360ml water

Dug my Mum's bread maker out the other day after feeling inspired by this thread. I gave this recipe a go and it turned out nice. However, when I opened the lid I was disappointed to see that the top wasn't nice and domed like I'd hoped but instead it had sunk. Is this how it should be?
 
I think it is worth it and I would definitely get a bread machine if I dideat a lot of bread at all. I am not sure from a financial viewpoint like home-made bread costing less and paying itself in years etc. You need to pay for a decent bread maker unless you want to end up with something that lets you down. Going cheap won't work on this one.
What makes it so worth is the quality of the bread. The stuff I buy from the store tstes like it is packed with all the processed stuff and that's how I ended up eating less and less bread over the years.
 
Dug my Mum's bread maker out the other day after feeling inspired by this thread. I gave this recipe a go and it turned out nice. However, when I opened the lid I was disappointed to see that the top wasn't nice and domed like I'd hoped but instead it had sunk. Is this how it should be?

Nope. Did you leave it in too long? I find the bread sweats and it starts to sink if not taken out after 5-10 minutes on finishing.

In my (very minimal) experience it could be either too much yeast (I found 1 level tsp of yeast comes to 5g on my scales, whether that makes any difference?) or too much water (I use tepid or cold water). I also use the wholemeal setting.

I also found that putting everything in the order I listed is quite important to the results.

I did one of these loaves yesterday evening and finished at 7am, turned out beautifully once again. I'll get a picture of the next one I do.
 
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Ah thanks. It might be a combination of leaving it in too long after finishing (about an hour) and slightly too much yeast (I used a whole sachet). I'll give it another go this weekend.

Cheers.
 
Just finished making some more and it happened again even after reducing the yeast to 1tsp instead of a whole 7g sachet and removing it from the bread maker immediately.

Still tastes great though!
 
I bought one a while ago, used it for a bit then it sat in the cupboard - I went back to buying bread. Reason being is that the recipes used are relatively specific to bread makers and I found that they weren't great, ie. for the extra time involved there wasn't a great deal of return.

At the start of the year I got back in to baking and starting making bread myself - and it's been fun trying different recipes etc. It's almost October and apart from buying an 'emergency loaf' for the freezer, I've made bread all the way through so to me, that shows that I must be seeing a return.

Making bread is relatively simple with just the kneading and shaping being the involved bits, the rest is just waiting. I found kneading a real pain, not due to the actual physical side of things but the cleanup. This is where my breadmaker came in to its own. Took it back out of the cupboard and use it to knead everything now. It's pretty good as long as you don't use dry/heavy doughs or require more than a single recipe mix.

If it broke I'd probably pick myself up a good stand mixer which I've been meaning to do for a while but as a kneader, it's great.
 
Hunders, that is a mystery. Just to double check, you are using the whole wheat setting?

Probably won't help you but I made an 'interesting' (to me) discovery over the weekend. It turns out the missus had been putting caster sugar in the jar I use for the bread ingredients (I tend to make it last thing in the evening so not exactly alert enough to notice). Anyway, having rectified this by putting granulated there instead (as per original recipe) the loaf this morning was noticeably smaller. I haven't tried it yet so have to report on the taste but I'm probably going to go back to using caster sugar.
 
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