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
e-Newsletter

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