Bread Machine to make dough

[Anonymous]

Anonymous wrote:

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!

Op again. Proofing is definitely my problem. I have tried with brand new yeast packets, jars of yeast, water that is supposedly in the exact temperature range per the recipe (using a digital thermometer). I am fortunate to have enough room (nice sized pantry) and at this point just want to streamline as you said. I may just get the Cuisinart bc it is so much cheaper than the Z. I can always upgrade if I feel the need later and give the Cuisinart to someone.

[Anonymous]

I have a Cuisinart that is probably 20 years old and it works great. Especially if you’re going to bake yourself, I’d think it would be all you need.

[Anonymous]

Anonymous wrote:I have a Cuisinart that is probably 20 years old and it works great. Especially if you’re going to bake yourself, I’d think it would be all you need.

The newer ones don't seem as strong as the older ones for heavy dough.

[Anonymous]

Get a Cuisinart on Facebook marketplace. Tons of people buy them and never use them. The older ones are made better too.