Bread Machine to make dough

[Anonymous]

I want to buy a bread machine to make pizza dough and possibly some bread doughs like challah. I would prefer to bake in my own oven. I can bake other things but have never been able to master working with yeast for some reason. I am getting arthritis and it seems like it would be easier at this point to just let the machine do most (all?) of the work.

Can I get away with the Cuisinart or another less expensive model? Or should I splurge on the top of the line Zojishuri? It looks like it may be have more fearless than I need.

If anyone had bought one recently, I’d appreciate a recommendation. Thank you!

[Anonymous]

Do you already have a stand mixer? You can make bread dough in it.

[Anonymous]

I have the zojirushi and love it but we make bread (and dough for challah, pasta, pizza, focaccia) multiple times a week so it is definitely worth it for me. Do you think you'll ever just make bread in it? If you really only want dough, you can make that in a stand mixer if you have one, and then just leave it to rise. The breadmaker does make it very easy though!

[Anonymous]

I have a Cuisinart Bread Maker and LOVE it! It makes a great dough and takes the guess work out of proofing. It's an older model, the CBK-100 maybe? It's currently in storage as we are mid move.

[Anonymous]

Anonymous wrote:I have the zojirushi and love it but we make bread (and dough for challah, pasta, pizza, focaccia) multiple times a week so it is definitely worth it for me. Do you think you'll ever just make bread in it? If you really only want dough, you can make that in a stand mixer if you have one, and then just leave it to rise. The breadmaker does make it very easy though!

I do have a stand mixer but for some reason I have issues with getting the yeast to bubble or whatever it is supposed to do. I’m hoping that I wouldn’t have to worry about that with a machine. And, yes, I could see baking bread in it bc dh likes healthier breads than I do so I could see making him something with whole grains.

Is the Zojirushi easy to use?

[Anonymous]

I make two loaves of challah a week and often other breads too. About a year ago, after stalking it for for a while, I broke down and bought this: Bear HMJ-A50B1 Dough Maker with Ferment Function, Microcomputer Timing, Face-up Touch Panel, 4.5Qt, 304 Stainless Steel https://a.co/d/eZCqPim

It was exactly what I wanted, in that it’s basically a stand mixer you can walk away from. The programmable stuff isn’t super intuitive but once you figure it out it’s pretty effortless. The proofing is reliable and the lid keeps moisture in nicely. It’s not as “smart” as the higher end bread machines but if you want a well-kneaded and proofed dough, it will do it every time.

[Anonymous]

If you are baking on your own, maybe you don't need the Zojirushi? I love my zojirushi, but think one of the benefits is the cooking pan (evolved from rice cooker technology).

[Anonymous]

Have you tried no knead bread recipes? Mark Bittman has one or there is a book/website called “Artisan Bread in 5 minutes a day”.

I used to do this but it was so easy to bake (and eat) great bread I gave up. IIRC you make a batch of wetter dough and leave it in the fridge and then when you want to bake you just take a piece out add a sprinkle of flour and shape it. You can do richer doughs like challah/brioche if you want too.

[Anonymous]

Get a jar of new yeast. Keep it in the fridge. When mixing items, don’t let the salt touch the yeast. Also, when it’s time to make the dough, turn on your oven to 200 for about five minutes and then turn it off. When the dough is mixed, proof it in the oven. Make pizza dough the night before and let it stay overnight in the fridge - it is beautiful to handle the next day.

I do all of this in the stand mixer with a dough hook. I don’t think the issue is with the machine.

[Anonymous]

I got the Breville bread maker because I like the rectangular pan rather than the tall one for when I do make bread. But I love using it for challah dough, focaccia dough, pizza dough.

[Anonymous]

I’ve had my Zojurishi for 10 years now and it’s still going strong. I use it several times a week to make pizza dough, ciabatta, buns, etc. I rarely bake anything in the machine although I will make a loaf of sandwich bread once in awhile. Mostly I use it for dough. I could use a stand mixer but I like that it’s set and forget and it ferments at the right temp and takes care of the rises.

[Anonymous]

+1 for a stand mixer if your goal is to shape and bake by hand anyway. The bread machine is fine, but you’ll be able to do a lot more with a stand mixer. I use mine almost daily for everything from making breads to mixing up ground meat.

[Anonymous]

And as far as yeast - even if the recipe doesn’t call for it, proof in warm water until foamy before adding it to the mix. Also, make sure you have a nice, protected warm spot to let your dough rise and proof.

You can also get live yeast blocks, but you have to convert your recipes accordingly. It’s a little different to work with, but produces great results.

[Anonymous]

Anonymous wrote:And as far as yeast - even if the recipe doesn’t call for it, proof in warm water until foamy before adding it to the mix. Also, make sure you have a nice, protected warm spot to let your dough rise and proof.

You can also get live yeast blocks, but you have to convert your recipes accordingly. It’s a little different to work with, but produces great results.

This - sounds like the proofing might be your problem. Letting the yeast sit in warm water - not hot, just warm, so comfortable to touch - with a little sugar will get it going and then you're good.

That said, while I use my stand mixer mostly because I don't want another machine to store, my sister has a Cuisinart and absolutely loves it, uses it all the time. Machines are great if you have the room and they definitely streamline the process!

[Anonymous]

Anonymous wrote:And as far as yeast - even if the recipe doesn’t call for it, proof in warm water until foamy before adding it to the mix. Also, make sure you have a nice, protected warm spot to let your dough rise and proof.

You can also get live yeast blocks, but you have to convert your recipes accordingly. It’s a little different to work with, but produces great results.

+1 but be careful of the water temperature. When I've screwed up yeast it's because the water was too hot.

I agree with trying the stand mixer first. If you do decide to get a bread maker, there seem to be plenty of used ones around so no need to spend a lot. Try Facebook Marketplace or Goodwill.