DIYbanter - View Single Post - Bread Machine recommendation. Want one NOT made in China.

cshenk

wrote:

On Tuesday, January 31, 2012 at 11:03:31 PM UTC-5, Ook wrote:
I have four bread machines, and they are all candidates for the
trash can. One has motor problems, three have bread pans that don't
last (the shaft seizes). None of them have lasted me a year. Not
surprisingly, all of them are made in China.

So, what is a good quality bread machine not made in China? I'm
willing to pay a bit extra for it, I've certainly paid enough for
the junk machines I already have. I don't need bells and whistles,
I just need something that I can run 3-4 times a week. I seldom let
it bake the bread, I just use it to nead the dough. I prefer to
take the ready dough and shape it myself - I have a couple of nice
Ecko french bread shaped pans that work nicely.

Failing to find a good bread machine not made in China, can anyone
recommend a good bread dough neading machine? I'm not sure what they
are called - I've seen them from time to time, heavy duty mixers
that can make bread dough. Again - I want one NOT made in China.

Hi Nieder, I make all our bread (except crackers and a rare loaf) and
have for over 2 decades now, with a bread machine to do the mixing.
Takes about 1.5 hours in dough mode the turn it out to my own pans for
rising and then baking.

One not made in China is Panasonic. It's simple with no frills but I
had one for quite a few years and it worked well. They have a scale of
models from simple to quite complex.

Fancier but very nice is also from Japan, Zojirushi. I caught a
screaming sale at Amazon a bit ago and snagged the last one. It's a
dual paddle system that gives a functional bake shape if I want to use
that (and I have twice).

Probably more critical is what type of doughs are you making? That may
be the reason for your failing machines. You need a special one if
making 100% whole wheat, heavy rye mixes and so on.

Here's a standard 2lb dough run I use often:

1 1/3 c Buttermilk (or water and buttermilk powder)
1/3 c water
2-3 TB cut up butter (real butter)
4 c 'fluffed' white flour (spooned to fluff then to the cup)
2 TB sugar
1-2 ts salt
2 ts Active dry yeast (SAF yeast right now in 1lb bags)
Optional: I like to add herbs and spices, or crushed seeds

Because of Covid impact on our community, I have been distributing free
1lb loaves to help others with the food bill. I am estimating it's
been 230 of them now but that's a lowball estimate.