225 of 229 people found the following review helpful
Only one complaint,
By A Customer
This review is from: Oster 5838 58-Minute Expressbake Breadmaker (Kitchen)
I have only one complaint about this machine: the bread is so good that I am averaging about one loaf every day during the week and about 3-4 loaves every weekend because we go through it so quickly, and there are only two of us! (Of course, we have guests who also eat it!) I have a suggestion, though: make up the dry ingredients (except for the yeast) ahead of time by measuring out the flour, salt and sugar and put into a zipper bag, labelling it as to which kind of bread it is. (We make about 3-4 varieties every week.) That way, you only have to grab the bag after putting in the liquid ingredients; and then, of course, there's the yeast. (Don't forget to keep room temperature water, butter, oil and eggs out on your counter as well.)
I also invested into a bread slicer and slice the bread when it's still a bit warm and put into a bag immediately so then you can just grab and go when you need it, which also cuts down on crumbs throughout the week.
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Showing 1-6 of 6 posts in this discussion
Initial post: Apr 12, 2009 4:01:04 PM PDT
Vivian Sargent says:
You rock! That is some of the best advice I have heard in years!!! I also think we may have been separated at birth...
Posted on Jun 14, 2009 5:24:59 AM PDT
BreadLover NY says:
Just curious.... when i use this machine the bottom gets all ripped apart and when i slice it the slices are torn apart. What am I doing wrong? Also...can you tell me where you get some good bread recipes from? I look for high fiber/low fat recipes but never know where to look. The book I have is not so great. Thanks!!! BTW I love the ziplock idea!
Posted on May 27, 2010 6:15:14 AM PDT
Last edited by the author on May 27, 2010 6:15:27 AM PDT
Can you share the name of the bread slicer you have, I bought one that was horrible!
In reply to an earlier post on Nov 17, 2010 11:28:05 AM PST
jerry p hemphill says:
I use an electric knife to slice the bread and it works great!
In reply to an earlier post on Sep 22, 2011 7:33:16 AM PDT
Re the "torn apart" problem, only thing that comes to mind is maybe the dough is too dry. There are several methods of flour measurement and maybe yours results in too much. A good recipe source is food.com, and there are many others you can Google. Don't worry about the fat content; typical sandwich bread has ~2 Tbls per loaf, so the amount per slice is negligible. (The same goes for salt.) French bread usually has no fat. I'm sure there are others, but the only high fat breads I can think of are brioche and challah.
Posted on Feb 10, 2013 12:39:10 PM PST
YUM!YUM! You make my mouth water. Please send me a sample, a large sample.
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