Breadmakers review 2007

If there’s no bakery nearby, why not make your own bread?
Learn more
  • Updated:9 Jul 2007

04.Tester's tips

For baking

  • It’s important to measure the ingredients accurately. Ideally, use metric weighing scales.
  • Always use bread flour, unless stated otherwise.
  • Don’t use flour with a protein level below 11.5% (such as some no-name brands).
  • Never use self-raising flour to make bread with yeast unless the instructions ask for it.
  • Add the ingredients to the bread pan in the order given in the recipe.
  • Use dry yeast, not compressed (wet) yeast.
  • Don’t use hot water or other liquids.
  • Never use the delayed-start timer for recipes that contain perishable ingredients (such as milk and eggs).

For cleaning

  • Don’t use metal objects to remove the loaf from the pan, or the kneading blade from the pan or bread, as this may damage the non-stick coating.
  • Never immerse the breadmaker or pan in water or put them in a dishwasher.
  • Don’t use harsh cleaners, abrasives, brushes or steel wool when cleaning, as this can damage the non-stick coating.
  • You can use a vacuum cleaner to remove crumbs from the baking chamber (when it’s unplugged and cool).

Sign up to our free

Receive FREE email updates of our latest tests, consumer news and CHOICE marketing promotions.