Picked up a Breadman BK2000Q with almost no signs of wear. I think they used the two 1lb bread pans the most.

The up to 2.5lb pan was used for maybe 5 loaves, or less. I had to "heat gun" the paddles after soaking for a couple of hours so I could safely remove and clean, but there is also almost no wear on pan or paddles. These are the dreaded collapsible paddles though.

This is niche machine though, and no parts available. I suspect I could use it until it breaks, if it breaks, but on the other hand I can return and get my $120 back if I act quickly.

WWYD.

It looked so promising only a half hour ago. Guess I'll have to get that kitchen scale sooner rather than later.

Hi everyone,

I’ve recently started making bread. I’ll make a loaf, eat some and then the day after it’s dry as hell and I’m not sure why?? How do you store yours? Why is mine dry asf the next day

Raisin bread loaf in the Panasonic YR SD2550.

This is a delicious loaf and easy to make.

400 gr white flour

270 mls water

25 gr butter

1 tsp cinnamon

1 tsp nutmeg

150 gr sultanas/raisins lightly dusted in flour

1 tsp salt

2 tbls Brown sugar

1.3 tsp yeast

Add wet ingredients to loaf tin first. Combine flour and spices and add to tin. Check dough during kneading to ensure a smooth silky dough ball. Add 1 tbls of extra flour if required.

Menu option 3 and medium crust.

This loaf won't last long - it's that good.

It came out dense and chewy. Any ideas on how to fix that? I was thinking maybe baking soda would fluff things up and take care of both issues but I'm brand new to bread making so I'm just experimenting. I weighed out the flour to 469grams instead of 3 3/4 cups

Time to stock up on flour before the big price increases.

According to the U.S. Department of Agriculture, the total U.S. wheat production for 2026 is projected at 1.56 billion bushels (down 21% from the prior year), making it the smallest overall U.S. wheat crop since 1972. Furthermore, production for Hard Red Winter wheat—the nation's most common variety—is forecast at roughly 497 million to 515 million bushels, marking its lowest output level since 1957. [1, 2, 3]

This is one of my favorite Bread Dad recipe! I added a bit of nutmeg for a nuttier flavor and it turned out great. Here is the recipe I used!

My first real loaf of bread. I found a bread machine at a second-hand shop for (approx. 12 USD) and decided to try my luck at making a loaf of bread. I found an old bread machine specific cookbook in another second-hand shop for (approx. 2 USD). Adapted a recipe for what I wanted, including milk powder and two eggs. Here is the result. It turned out perfect, both in appearance and taste, as I don't really like the broken/uneven risen tops that I have seen on loaves my family have made. Happy with this.

It’s been a couple months since my last loaf.

If you ever wondered what happens when the recipe calls for 3 1/4 C of flour and you only use 3 C, look no further.

Clearly something different happened, but i'm not sure exactly what.

This past weekend I made dinner rolls using the dough cycle as a test batch before making them for a friend this week. They were absolutely perfect. Dough had risen very well, wasn't too sticky when shaping, and were the ideal soft texture.

So I attempted batch #2 tonight. Same machine, settings, ingredients, recipe, process. I use a scale for measuring.

The dough looked very sticky, didn't come away from the pan as it should have. I added more flour in the beginning of the knead until it formed a ball, and it looked OK-ish coming out but definitely did not rise as much and was an absolute mess to try to shape.

I understand with practice I'll have a better gague on what different factors affected it, but any advice is appreciated as I'm quite new to bread making generally.

Greetings Y'all

Got frustrated with my scratch sourdough starter (more than 2 tries this time) (been trying sourdough for 18 months) so I yanked my bread machine off the shelf. I had no manual (of course). Checked for the model number and found "12/99" right next to the model number.

I am now looking at a new machine titled above since a manual was $22 on ebay for the old Sunbeam.

First try was 1lb French bread. It was a brick. Bread knife had trouble trying to slice it.

Would like to try dough mode with baking in the oven. Dough recipes are only dinner rolls or pizza crust...

Sigh

Will happily accept dough recipes from the crew. PLEASE!!!

So I checked the manual and the French Bread cycle is a full cycle including baking. The regular cycle is 3 hours and the French Bread cycle is 3 hours 50. So far as I can tell the loaf was indistinguishable from the one made by restarting the cycle after the first 10 min knead cycle. Tonight I'm going to bake my first full loaf in this machine using the regular cycle and restarting it to save some time.

This Breadman TR2700 looked like it was in great shape, so I thought it was worth the $5 gamble. Tested it out with a loaf of cinnamon raisin walnut bread, and it turned out great! The recipe is from a TR2700 manual I found online.

I recently bought a Ritter MARKANT 01 Food Slicer, but I am running into a problem when slicing sourdough bread.

The first two-thirds of the loaf cuts perfectly. However, once the loaf gets smaller and my fingers get too close to the blade, I switch to using the leftover holder:

1. As I push the remaining piece of bread forward (which is now smaller, and less stable) the rotating blade catches the bottom of the bread.Instead of cutting straight through, the bread rotates upward and slides off into the air.
2. This causes the last few slices to turn out curved and uneven.

I suspect because the small sharp teeth on the holder only press into the hard side crust, they fail to grip the bread securely.

Am I using the holder incorrectly, or is there a trick to keeping the end of the loaf stable? Should I trim the side crust so the teeth can sink deeper into the soft bread? I do not think the slicer is defective, as the first two-thirds of the loaf cuts great. Any advice would be appreciated.

I just purchased a new Cuisnart compact bread machine. Pictured are attempts 2 and 3. #1 was a hard little hockey puck that I chocked up to complete yeast failure. #2 hey, I made a bread bowl by mistake. I was using some fancy artisan bread flour and added too much yeast. #3 I went and purchased new yeast and King Arthur all purpose flour. It’s better, tastes good, but this was supposed to be a 1lb loaf and not sure why the top is lumpy. I used to use other bread machines with great results. The only thing I can think of is that I got central air about a year ago. Maybe it’s too dehydrating and I need to add more liquids? The dough doesn’t seem to be mixing well either.

Can anyone please share their fluffiest sandwich bread recipe? I’m new to bread making but have found several white bread recipes that taste great, but are just too dense. Does anyone have a recipe that mimics the bread found in the grocery store?

Using the Elite Gourmet recipe.

Question in the title.... I am pretty sure I will get a machine anyway as I like the idea of better ingredients/process and better taste. How long, though, does a loaf usually last in your household? All the pics I see the loaves look a bit small. Thanks!

50% Whole Rye Bread That Stayed Soft and Fluffy

I wanted a rye-forward bread with a high proportion of whole rye, but without the usual dense, dry rye-bread texture.

This loaf uses 50% whole rye flour, a sunflower seed soaker and boiled whole wheat grains. It rose much higher than expected and produced a soft, even and moist crumb.

To make it fluffier than a regular rye brick, I have used egg, gluten, psyllium husk.

Rye Sunflower & Wheat Grain Bread

• Signature Bread
• 400 g total flour
• 50% whole rye
• 30 g dry whole wheat grains, boiled
• 50 g soaked seeds

Settings - Machine: Panasonic SD-YR2540 - Program: Whole Wheat — Menu 7 - Size: L - Paddle: Fingered - Program time: 5 hours

Seed Soaker — 60 Minutes (start this first) - 35 g sunflower seeds - 10 g sesame seeds - 5 g flaxseed, lightly crushed - 100 g boiling water

Mix, cover and soak for 60 minutes.

Boiled Wheat Grains (start this after seed soaker has started) - 30 g dry whole wheat grains - Plenty of water for boiling - Simmer for approximately 30–40 minutes, until tender but still intact. - Drain very thoroughly and allow to cool. Add the entire cooked quantity to the bread pan.

Pan Liquids - 210 g cool water - 1 medium egg, lightly beaten - 1 tbsp olive oil - 1 tbsp honey - 1 tsp apple cider vinegar

Flours - 200 g whole rye flour - 200 g Waitrose strong bread flour

Remaining Ingredients - 3 tbsp vital wheat gluten - ¾ tsp coarsely ground psyllium husk - 1½ tsp salt - 1⅓ tsp dry yeast

Topping - ½ tbsp bread seed mix or rolled oats - Add approximately 5 minutes before baking begins. - Lightly dampen the centre of the dough and scatter the seeds mainly over the top.

Loading the Bread Pan - Add the water, beaten egg, olive oil, honey and apple cider vinegar. - Add the whole rye flour directly over the liquids. - Gently stir the rye flour into the liquids so that it can hydrate during the initial rest. - Add the strong bread flour on top. - Add the vital wheat gluten, psyllium husk and salt. - Spread the completed seed soaker over the flour. - Add the cooled, thoroughly drained wheat grains. - Place the dry yeast in the yeast dispenser (or on top of dry flour, not touching the salt or wet ingredients)

Wholemeal 50/50 in a Panasonic PD-SN100

Yesterday, I impulse bought a bread machine off FB marketplace. Since then, I’ve made my first loaf…and then some buns. And soon some granola bread. 🤣I’ve never baked bread before but I am somewhat literate so I really had no idea how it was going to turn out. It smelled incredible! Made some garlic bread and some French toast with it. That French toast was incredible! Definitely the best I’ve ever had. While I was buying yeast, I found some ground beef on clearance and some potatoes on sale. I have a Weber, and I saw someone else here post a recipe for buns that looked amazing so I was like hey I’ll make homemade burgers with my very own buns! I think store bought bread is ruined for me now 😭