[xillent]

the Smouts breadmaker has gone bang. We weren't very happy with it anyway. Great for pizza dough but the loaves we got were a bit on the heavy side. Maybe we're expecting too much. If so we wont buy another.
However, if any of you have experience of a really good machine we'd like to know. Not really too bothered about features like timers etc. The main thing is, how close is the bread to the nice fluffy stuff from the bakers. Nice and fluffy that's the thing. No point in all the fancy stuff if the bread is no use. (a decent sized loaf would be next on the priority list).

[Bionic]

A breadmaker was never high on my list but we got bought a panasonic one a couple of christmases ago. I must say I am hooked.  Very nice bread. In fact so nice that we have to restrict ourselves to using it less frequently.
Sally

[plumseverywhere]

I bought a Panasonic to replace the Morphy Richards and can honestly say I'll never buy another make again. Its brilliant. 

[chrismahon]

Panasonic SD-255. Fantastic.
 
Mind you I am only going by the results -my wife loads it up. I like going downstairs with the kitchen smelling of fresh baked bread as well. We rarely buy bread now -only for beans on toast in fact.

[Lesley Silvester]

Shop bread has a special ingredient to make it so soft and fluffy.  You won't get that result without and they keep quiet about what the ingredient is.

[Fleecewife]

Vitamin C 
 
I agree - Panasonic - I've had mine for years.   If your bread is too heavy it's more likely to be the ingredients than the machine.  Play around a little with the proportions and the make of flour, how much margarine or oil you add, and for anything with wholemeal in it add 1/4 teasp Vit C powder.  You also need to be very accurate with the amount of water you use in a machine - when making bread by hand you can feel when you reach the correct consistency, but with a machine you have to put the whole lot in at once, and you only know how it turns out once it's done.

[suziequeue]

I agree with Chrismahon, plums and bionics - a panasonic  SD-255. Fantastic. Really versatile.

[xillent]

well so far that sounds like a sale.

[Dan]

Another vote for the Panasonics! We've got the SD-256 (which is the same as the 255 without the little door to add nuts etc) and love it. Great results with bread and dough making, and so easy to use.

[Factotum]

Yet another vote for Panasonic here - we're on our second model and have used one since about 2000 - couldn't be without our Pannie. We use it every other day for fresh bread and make all our 'bread' type foods using the dough mode.

The best part is being able to put the bread on in the evening just before going to bed and getting up to a freshly baked loaf for brekkie.

It makes great dough for pizza bases, pittas, naans, rolls, french sticks, focaccia etc.

Don't be tempted to buy a cheaper model from another manufacturer - there are many threads on other fora showing the folly of doing that.

Sue
 

[suziequeue]

Agree with Sue


Opting for a cheaper model is a false economy.

[Anke]

Panasonic SD 252 is ours, and it does the job beautifully. We don't add any butter or oil, but use our own goatsmilk instead. We have used a breadmaker since 2000, and only in dire emergency buy bread. It is also one of the few kitchen jobs my OH is doing all the time - after all it involves a "machine".
My kids do however love shop bought bread... the younger one has now moved onto Ryvita or oat cakes in protest at not getting any bought bread!

[suziequeue]

My favourite recipe calls for 340ml of water and 25g butter.


Do you think I add just add 340ml of whole milk and forget the butter?


Mmmm - might give it a try and report back

[Anke]

Just try and see,  have now used milk for so long, can't remember what the bread tasted like with water...

[NormandyMary]

Well I dont have a posh breadmaker, actually I have 2 but neither of them were expensive! I dont cook my bread in the machine, I just do it to the dough stage, then I take it out, knock it back and put it into loaf tins, prove it again and bake it in the oven. That way, I can make rolls, or plait the top of the loaf, or I make fruited spicy buns, chelsea buns, and brioche which does have a tendancy to burn in the breadmaker.
I also like to cook the bread in the oven with a dish of water in the bottom. Im sure this helps to get a lighter loaf.
I use my machines about 3 times a week for various things, I wouldnt be without them!!