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Breadman Bread Machine

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Yes, I think mine is the 6000 (the 2 lb loaf maker) and I am satisified with the results.

You have to help it mix in the beginning as it can leave piles of flour unmixed in the corners of the bread pan.

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I have the Breadman Ultimate, I think it's a two pound loaf, also. I haven't tried any scratch recipes lately as my early attempts resulted in doorstops. But it makes a beautiful Manna from Anna loaf.

What I do (slightly different from directions):

mix the warm water, sugar (I use agave nectar), and yeast first, and let it proof. Then I mix the egg, oil, and whatever other ingredients (not the flour mix) and pour that all in the bottom. Then I pour the flour mix on the top, and start it up on the most basic loaf setting (white bread). It comes out great. I did a couple of times open it to help the mixing, but the last time I was occupied and it still did fine.

Stephanie

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I use the TR2200C and found it takes experimenting to find the correct way to bake with these machines. When baking the rice bread based recipes try using the rapid rise yeasts from Fleischmann's or Red Star if you find the breads don't rise quite the way you wish with other yeasts including the bottled yeasts. I get very good results w/the rapid rise yeast versus way too many "boat anchor/doorstop" breads when using the other types of yeast.

There is no need to mix the yeast into the water. Start with warm water, mix it into the other liquids and place the liquids at the bottom of the pan, then add the dry ingredients. There are two ways to mix the dry ingredients. One is to place the yeast into them and mix well (I use a 2qt plastic container with lid to throughly shake/mix everything together). Or you can try adding the yeast to the top of the mixture after you've placed the wet and dry ingredients into the pan.

A personal setting I programmed in that works well for a 2lb loaf is 5 min's for knead #1, 8 min's for knead #2 but you MUST help the mixing process. I use a silicon spatula to help the machine mix everything during the 2nd knead so there isn't any unmixed flour sitting on the bottom of the machine. Use the pause button while helping mix the dough, it's easier that way. When the mixing is done you might want to remove the paddle rather than bake the dough w/the paddle still inside.

***Important. No other kneed or rise is needed and is detrimental from what I've seen and do not use the punch down or shape settings, they are not needed***.

Rise can be 60-70 min's for a recipe like this one: http://www.gluten free.com/redstar.htm

You'll have to experiment with the rise time as yeast, temp of liquids, etc... will affect this. I always get 100-125% rise from the dough before baking begins. Bake is 65 min's for medium darkness @ 325 degrees as I recall the machine temp is. This one makes very good french toast, slice it a half inch thick.

One way to be prepared for the dough rising too quick and high is to have another personal setting ready on the machine for just baking - no kneading, rising, punch or shaping. Cancel the 1st setting and switch to the 2nd one to immediately start baking. Sometimes I do find the rapid rise yeast gets a bit carried away. I prefer my bread heavier rather than having lots of air pockets. Generally the dough is ready for baking after 60 min's, on occasion 70 min's is required. You'll have to experiment.

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I have the Breadman Ultimate, I think it's a two pound loaf, also. I haven't tried any scratch recipes lately as my early attempts resulted in doorstops. But it makes a beautiful Manna from Anna loaf.

What I do (slightly different from directions):

mix the warm water, sugar (I use agave nectar), and yeast first, and let it proof. Then I mix the egg, oil, and whatever other ingredients (not the flour mix) and pour that all in the bottom. Then I pour the flour mix on the top, and start it up on the most basic loaf setting (white bread). It comes out great. I did a couple of times open it to help the mixing, but the last time I was occupied and it still did fine.

Stephanie

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