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The most helpful favorable review
The most helpful critical review
126 of 128 people found the following review helpful:
Simplicity and a good loaf of bread.
I have owned and used this breadmaker for 5 years now and there is no reason to get another one. The best part is it comes out with a loaf of bread that looks like a loaf of bread, not some tube of baked stuff.
This one is reliable.
As for making a good loaf of bread, one of the best hints I have found to follow is to measure your flour not by...
Published on September 10, 2005 by Keith Daly
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88 of 103 people found the following review helpful:
Mother of all bread machine disasters..
I am not a novice to bread machines. This is my 4th machine and was my Mother's Day Gift, per my request. I liked the look, the size and the horitzontal loaf style. In two days, I baked 5 loaves of bread, going thru 15 cups of King Arthur's flour. Every single one collapsed 8 minutes into bake cycle. I got fresh yeast, I got fresh flour and I was meticulous in my...
Published on May 12, 2003 by Rudi A. Ferre
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126 of 128 people found the following review helpful:
Simplicity and a good loaf of bread., September 10, 2005
This review is from: Oster 5838 ExpressBake Breadmaker, White (Kitchen)
I have owned and used this breadmaker for 5 years now and there is no reason to get another one. The best part is it comes out with a loaf of bread that looks like a loaf of bread, not some tube of baked stuff.
This one is reliable.
As for making a good loaf of bread, one of the best hints I have found to follow is to measure your flour not by volume but by weight - a cup is 5 oz. This is what bakers do because all kinds of things can affect the volume of the flour you're measuring; moisture, settling, etc.
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118 of 122 people found the following review helpful:
Works great!!, November 7, 2002
This review is from: Oster 5838 ExpressBake Breadmaker, White (Kitchen)
I must admit this is the first bread machine I have ever owned. I have had no problems with it at all. The manuel is well written and will have you making bread in no time. There are three crust settings for how dark you would like your bread, and one touch buttons for the type of bread you are making (french, basic etc.) I have made alot of bread with this machine, homemade and store bought mixes. The bread is always baked to perfection. Clean up is a snap with the non stick pan. One thing I really enjoy making is pizza. This machine performs very well making the dough, and the real plus is, the dough next to free to make. I think anyone who wishes to purchase a bread machine will be very happy with this one.
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78 of 79 people found the following review helpful:
Only one complaint, November 27, 2002
By A Customer
This review is from: Oster 5838 ExpressBake Breadmaker, White (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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42 of 42 people found the following review helpful:
My first bread machine - it was more than I had hoped for, March 17, 2006
This review is from: Oster 5838 ExpressBake Breadmaker, White (Kitchen)
I am very pleased with this machine. I followed the extremely simple instructions and made a perfect loaf of bread the first time. The recipe book that came with the machine was too limiting for me so I bought two other bread machine cook books. The "Better Homes and Gardens Biggest Book of Bread Machine Recipes" is fantastic. I have learned a great deal about this machine: (1) using exact ingredients is critical (2) always add ingredients in the order suggested (3) the loaves come out of the pan easier if it is sprayed with cooking oil before adding ingredients (4) using the light crust setting is best for all kinds of loaves (5) the 1 1/2 pound loaf recipes are preferrable. I've used the bread machine at least three times a week since I purchased it and have tried every kind of bread possible. I have found nothing to complain about. The machine is quiet,powerful and remains stationary when operating. Great buy!
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30 of 30 people found the following review helpful:
One star for every year I've enjoyed this breadmaker!, February 21, 2005
This review is from: Oster 5838 ExpressBake Breadmaker, White (Kitchen)
After reading the other reviews written for this product, and I feel I must add mine...
This machine has served me well for five years. I bought it for about $45 at Costco in 1999, and have made at least 200 loaves of bread on it (not an exaggeration!). I have an overall 85% success rate.
Have I made some "door stops"? Sure. I'm human. My need to experiment has resulted in a few failures, some rather hideous in fact. My most remarkable failure was the time I decided to make bread with the left-over coffee from the morning's pot.
I've also made some really great ones too. Nowadays, I hardly if ever consult a recipe book. I just put approximately 1.25 to 1.5 cups of liquid, 2.5 tsp yeast, 1 to 4 tbs sugar, .5 to 1.5 tsp salt, and about 4 cups of flour or other dry fillers (oatmeal, cornmeal, etc.) into the bucket, start the kneading, and adjust wet/dry ingredients as needed to get a good dough consistency. I won't stop experimenting because some of my best loaves have resulted from blind tosses into the mixer. Those are extra special because they are unique one-time breads.
Here are a few tips I've picked up along the way:
1) Allow even the worst loaf to "cook" at least partially if not completely; -even if it looks like you'll be putting it directly into the trash. The reason: Clean up will be easier if the outide edge in contact with the machine is cooked. Just be sure to monitor the deformed loaf as it cooks.
2) If you've had a few failures in a row, take a little extra time to evaluate why. The manual for the bread machine (and most bread making books) have trouble shooting guides to help you here.
3) When you first use the bread machine, you really should use the recipes in the manual or the tested ones found in "published" bread machine cookbooks. Ones on internet websites are untested and can be hit-or-miss. After you've made a few loafs from tried-and-true recipes, you'll have the experience you need to make adjustments to unbalanced "amature" recipes, and to make your own unique blends too.
4) What do I do with all the bread? I always sample each loaf right out of the machine (unless I'm giving it as a hostess gift) then, after it has cooled, I slice it and freeze it for lunches throughout the week.
5) Remember, this breadmaker is just a bucket, with a kneading arm and a heating element. The machine is not at fault if the loaf doesn't come out right.
P.S.: My 1999 Oster bread maker is still working fine, but I have to admit: I've already bought its replacement. The Toastmaster 1.5Lb machine that is on sale at Amazon for $34. I hope it serves me half as well as this Oster has, but it may take the rest of the decade to find out - It will stay in the box until the Oster dies.
Good luck!
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34 of 36 people found the following review helpful:
my family love it, January 26, 2003
This review is from: Oster 5838 ExpressBake Breadmaker, White (Kitchen)
I LIVE IN SANTIAGO CHILE. IN AUGUST 2002 I WENT TO MIAMI AND I BOUGHT MY BREADMAKER.
WE ARE SO SO HAPPY. WE'TRIED A LOT AF RECEIPS. I MADE SOME MISTAKES, BUT I'M GETTING BETTER.
I'VE TWO KIDS AND THEY LOVE THE BREAD. NOT MANY PEOPLE HAVE BREADMAKERS HERE IN CHILE. SO WHEN I INVITE MY FRIEND THEY EAT IT VERY FAST.
SORRY IF I MADE SOME MISTAKES BUT MY LANGUAGE IS SPANISH
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173 of 202 people found the following review helpful:
Don't understand why others have complained, no problems..., August 12, 2002
By A Customer
This review is from: Oster 5838 ExpressBake Breadmaker, White (Kitchen)
I just purchased the Oster 5838 Breadmaker. Other reviews I read about Oster breadmakers were quite discouraging. One said their bread doesn't turn out right or comes out hard. One said they couldn't obtain spare parts, like a bread pan, etc. I called Oster today and ordered an additional bread pan and dough blade, so the parts are available. I wanted an additional bread pan and dough blade so when one loaf is done, I can have another set to go. To obtain parts, call the customer service number, 800-334-0759.Granted, some machines are defective, but there are ways that you can ensure you have wonderful homemade bread: SOY FLOUR: This usually contains fats and enzymes, one of the enzymes reacts with oxygen present in air and bleaches any yellow colour and proteins that are present; giving a whiter bread crumb. Soya bean flour also helps with improvement in loaf volume, crumb softness and shelf life. As with other whole grain flours, soy flour should be stored in the refrigerator or freezer. Properly stored, it will keep for about one year.
HOW TO: Spoon two level tablespoons of soy flour or soy protein powder (I only use 1/2 to 1 tablespoon because soy flour contributes to browning) in your measuring cup before measuring all-purpose or other flour called for in the recipe. You can also use soy flour to replace eggs in baked products. Replace one egg with 1 tablespoon soy flour and 1 tablespoon water. Soy flour adds moisture to the product when you eliminate an egg. FAT & LECITHIN: These improve the volume, texture, crumb colour and softness of the bread. They can also improve the slicing characteristics, the amount of oven spring (how much the dough rises) and also helps in the prolonging of shelf life.
Lecithin is a common emulsifier, which is produced commercially from the soya bean, it may be added to bread recipes to help with combining the mixture of water and vegetable oils present in the dough. Fats have the power of controlling how fast the essential protein (gluten) network develops during bread making and also can make the dough easier to work with.
Vegetable fat is used in very small quantities; it helps to keep the bread soft and also helps the dough pass more easily through the production process. (I use unflavored vegetable shortening.) ASCORBIC ACID: Vitamin C (ascorbic acid) is used to strengthen the dough and help it rise. It has a beneficial effect on the volume, crumb structure and softness of the bread. A major flour treatment agent used in New Zealand is Ascorbic acid (vitamin C), the addition of this agent helps to strengthen the dough so it can retain more CO2 produced by the yeast, giving the bread a better volume and size. PRESERVATIVES/VINEGAR: (Acidity regulators): Used to increase the acidity in the dough; which helps to prevent the growth of mould or bacteria in the bread. These regulators might be vinegar, acetic acid, citric acid or sodium diacetate. Preservatives, such as acetic acid (vinegar), are often used in commercial baking to ensure the freshness of the product and prevent staling. (I use 2 teaspoons in a medium-size loaf). GLUTEN FLOUR: Gluten is the protein present in flour, which is responsible for the structure, elasticity and stickiness of the dough. Gluten is mainly found in the white flour component of milled wheat, other cereals do contain gluten but to any significant degree. (If including the other added components, I use 4 Tablespoons of gluten flour, or 1 Tablespoon per cup of flour used in the recipe. If I am not using the soy flour or vinegar, I use 2 Tablespoons total). MILK & MILK POWDER: Milk helps keep a loaf moist and gives buns a soft crust, it is also added to improve the nutritional value and protein of the bread. (I reconstitute nonfat milk powder and use it in place of liquids called for, i.e. water). DIASTATIC MALT POWDER: The secret to wonderful bread lies in the fermentation of the dough. And the secret to a top-notch fermentation period is Diastatic Malt, an all-natural, barley-based product that improves both the flavor and appearance of your loaf.
HOW TO: Add 1/2 to 1 teaspoon (per 3 cups of flour) of Diastatic Malt Powder to your dough; its active enzymes help yeast grow fully and efficiently throughout the fermentation period, resulting in better texture, more flavor, and improved shelf life in your finished loaf. Also, be sure you are using fresh ingredients, and they are not expired. Measure the ingredients as described in the manual. Also as stated in the manual, make sure ALL ingredients are at room temperature. Variation may affect rising. Lastly, add the ingredients as specified: LIQUIDS (this includes vinegar if you are using it), DRY INGREDIENTS, and then YEAST. I have followed all these steps, and use all the above additives and preservatives (which are all natural), and turn out wonderful, soft breads every time. Most of the ingredients are available at a supermarket or healthfood store. Have fun and enjoy fresh bread!
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88 of 103 people found the following review helpful:
Mother of all bread machine disasters.., May 12, 2003
This review is from: Oster 5838 ExpressBake Breadmaker, White (Kitchen)
I am not a novice to bread machines. This is my 4th machine and was my Mother's Day Gift, per my request. I liked the look, the size and the horitzontal loaf style.
In two days, I baked 5 loaves of bread, going thru 15 cups of King Arthur's flour. Every single one collapsed 8 minutes into bake cycle. I got fresh yeast, I got fresh flour and I was meticulous in my measuring. I tried Oster's recipe for white bread. After 4 failed attempts, I tried my own tried and true recipe that never fails. And that even collapsed. I am returning the machine.
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15 of 15 people found the following review helpful:
Get the credit for homemade bread without all the work!, January 5, 2007
This review is from: Oster 5838 ExpressBake Breadmaker, White (Kitchen)
I had the forerunner of this model for 6 years and had no complaints. The person who bought it for me 6 years ago bought a new one for me this Christmas, assuming I was ready for a new one. I'm certainly glad to have a new one and am also very happy with it, however, the old one still works just fine, after 6 years of heavy use. We make pizza dough, fruit breads, french bread, multigrain bread with it. It's great to set the timer and wake up to the smell of fresh bread or make the dough in the machine and bake it in the oven to make real bakery bread.
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17 of 18 people found the following review helpful:
Occational Gormet, October 26, 2004
This review is from: Oster 5838 ExpressBake Breadmaker, White (Kitchen)
This is an alright machine. The only thing I don't like about it is that it automatically keeps the bread warm for an hour after it finishes cooking, which usually give you a brick. Also I have to store it in double plastic bags in order for it to turn out soft enough to eat. If you don't do this the crust will be rock hard, that's with the crust setting set at "light". Next you really have to baby sit it on its' initial kneeding. The last part of my review is that your price is WAY OUT OF LINE. I bought mine for around $35 at Target. You give $.49 off of list. I would say this is the worst price on any item I have seen on your site.
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