Breadman TR2200C Ultimate Bread Machine
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- Makes homemade bread in 1-, 1-1/2-, and 2-pound loaves
- 110 preprogrammed settings, 430 watts, 60-minute power failure backup
- Nonstick bake pan material for easy cleaning
- Includes instruction manual, recipe booklet, and instructional videotape
- Measures 16 by 12 by 10-1/2 inches; 1-year limited warranty
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Whether you're a novice at baking breads or an artisan baker of some renown among family and friends, the Breadman Ultimate Bread Machine is amazingly easy to use, yet offers a plethora of features including 110 bread settings, 24-hour delay bake timer and a 1-, 1-1/2- and 2-lb. loaf capacity. Model TR2200C. You can even customize your bread, thanks to a number of the features listed here: 10-minute fully random pause control, program control for customizing cycle times, horizontal nonstick pan, patented fruit, nut and herb dispenser, pizza-dough and bread-dough cycles, cake and jam cycles, bake-only cycle with variable temperature control, instant recall 1-hour power-failure backup, VHS video manual, removable lid and see-through window.
What used to be a time-consuming, messy process is now a snap. Measure the ingredients into the Breadman Plus, push a few buttons, then go for a walk in the park. Return a few hours later--or after a good night's sleep--to the unforgettable aroma and taste of homemade bread. This machine will even make the jam to top it off.
The Breadman Ultimate makes and bakes most kinds of yeast bread--white, whole wheat, rye, honey banana, or crusty French--as well as quick or batter breads. Try the recipes in the booklet or your own favorites--just be sure the dry ingredients total less than about 5 cups so the dough doesn't overflow the 9-1/2-inch (nonstick) baking pan. If your recipe calls for adding ingredients late in the kneading cycle, there's a tray to hold and automatically dispense them. If you want to make bread that doesn't conform to the loaf shape, the machine can mix and raise the dough prior to shaping for baking in a conventional oven.
For the beginner the process couldn't be easier, and even if you're an old hand at making bread from scratch, you'll find yourself baking much more frequently. And this machine quickly pays for itself: think of how many $3 or $4 loaves you won't be buying over the bread maker's lifetime! One drawback is worth noting: If you're a fan of the Breadman Plus, you may be less satisfied with the mixing results of the Ultimate's single bread hook versus the Plus's dual dough hooks. --Toni Reineke
Top Customer Reviews
1. The paddle is more "aggressive" in its shape, and also spins alternately in both directions. I think this mixes and kneads the dough more thoroughly than the Oster did. My breads have come out softer and with a better texture.
2. The cycles on the Breadman seem to be more specific (and are also manually adjustable). For example, I can choose a 1 lb., 1.5 lb. or 2 lb. size for any cycle, and it adjusts the times accordingly. The Oster only had a crust setting that you could adjust for each cycle.
3. It seems that the Breadman will begin heating the compartment when in the kneading cycle, which I think helps warm up the dough quicker for a better rise. The Oster seemed to turn on the heat only after the kneading was done.
There are a couple negatives, but they would not prompt me to return the machine or to buy another brand:
1) The spinning speed of the paddle is definitely faster than the Oster was. This is probably a good thing with regard to kneading thoroughly. But if you make larger loaves, sometimes any loose flour will kick up out of the pan until it's mixed in. Also, the faster speed causes the machine to buzz and rattle, and sometimes move across the counter. I wish I could adjust the paddle speed.
2) As some have said before, I think the motor in this machine is underpowered. It does struggle (slow down) sometimes with larger or heavy dough. It has not completely stopped, but I worry that the motor might burn out sooner than later. The Oster motor never stalled or slowed down.
A couple tips:
1) Make sure you watch the dough during the kneading cycle. What I do is add a little less liquid than the recipe calls for, knowing that I will watch the dough for the first 10 minutes and add liquid a tablespoon at a time until it looks right. Don't use the delay feature until you've made a recipe a few times and you have a good sense of how much of each ingredient you need.
2) After about 5 minutes of mixing, scrape the remaining ingredients from the sides of the pan into the middle with a rubber scraper. You can do this while it's still mixing, just don't block the paddle.
3) I don't use the bread machine boxed mixes you find in the store, but it seems this is what many new machine owners do. I would first do the recipes from scratch that came with the machine, using the ingredients and settings they recommend. I have made their white, potato and granola breads, and their pizza dough recipe, so far with excellent results.
4) Warm up your liquid before adding to the pan! I never did this with my Oster and had hit-and-miss results. Now, I just put the liquid into a glass or plastic measuring cup and zap it in the microwave for about 45 seconds (or until it's about 100 degrees). Don't use water too hot or you'll kill the yeast. But starting out with warm water makes a BIG difference in how the dough rises. Try it!
Read every single review on this model, and decided to give it a try. BEST ADVICE IS TO READ THE INSTRUCTION BOOKLET WHEN YOU GET IT, AND FOLLOW THE DIRECTIONS.........especially when it says NEVER TO IMMERSE THE BREAD PAN INTO WATER. I can see why. The metal is very light weight, and if immersed into cold water while hot, will torque out of shape. That's why you see other's who's pans have warped.
Anyway, I followed the directions and my first 2 pound loaf of white bread just finished. If you want to see a picture of my first loaf, click on the photo ( see the thumbnail under Amazon's Breadman TR2200C Photo) that I posted. I didnt change the program setting (the one that comes on when you plug it in) and left it at 2 pounds, medium crust darkness and the 3hr 10 minute start to finish cycle. It really turned out better than I expected. I did keep an eye out for any flour build up in the corners, but it wasnt a problem. The paddle stayed inside the pan after it was done baking, leaving only a small hole. The pan and bread are both cooling off on a rack. At NO TIME did my bread pad jump off the "clips", and it isnt as noisy as my old breadmaker was. Also, the machine did stayed put....no dancing around the counter top.
The bread is about the same height as "store bought" white bread. I looks a tiny, tiny bit smaller in size than I thought it would, and it might not have risen fully. That could be my fault, as I "peeked" a few times during each cycle, to be sure all was going well. All in all, I'm happy with what I got.
I called Salton to see if I could order a replacement drive belt, as with time, it will become brittle and eventually will fail.........but alas, they dont sell them Customer service was very helpful and pleasant. You can buy replacement paddles and pans, but that's all. That's OK though. If this fails after 5 years, it only cost me just shy of $64.00. That's only $12.75 a year for a darn nice breadmaking machine.
Why only 4 instead of 5 stars.....I agree with others, that the LCD display should be lighted, the window does fog up while rising, so you cant see anything, and it says not to really bake a 1 pound loaf, as it wont fill the horizontal pan. If that's the case, then they should have made it to bake a 1 1/2, 2 and 2 1/2 pound loaf. And after the final kneeding cycle there should be some sort of beep, so you can manaally remove the paddle from the bottom of the pan, before going to the first rise.
My advice to bread bakers
1. ALWAYS USE FRESH INGREDIENTS
2. MAKE SURE THE FLUIDS ARE RIGHT AROUND 80 DEGREES...DONT "GUESS"...BUY A THERMOMETER. I PRE WARM MY BAKING PAN ( RUN THE OUTSIDE UNDER HOT WATER FOR A COUPLE SECONDS)THEN ADD MY WARMED FLUIDS. TOO COOL, THE YEAST WONT ACTIVATE.....TOO HOT, YOU'LL KILL THE YEAST.
3. DONT BAKE BREAD IF THE BAROMETRIC PRESSURE LOW, FALLING OR IT'S RAINING OUTSIDE. THAT WILL EFFECT THE RISING PROCESS AND GIVE YOU STUNTED BREAD. THE HIGHER THE PRESSURE, THE BETTER THE RISE AND "LIGHTER" DENSITY YOUR BREAD WILL BE.
4. IF YOU USE "QUICK RISE" YEAST, USE THE "QUICK RISE" CYCLE.
5. PUT A LITTLE COOKING OIL AROUND THE PEG,THEN SLIP ON THE MIXING PADDLE BEFORE YOU ADD YOUR FLOUR. IT WILL SLIP OUT FOR CLEANING MUCH BETTER AFTER BAKING.........OR.........
6. REMOVE THE MIXING PADDLE BEFORE THE LAST RISE CYCLE BEGINS.
Time to try out a great smelling piece of warm, freshly baked home made bread.
March 31, 2006.........
Was in the process of making a loaf of Potato bread,at 3:00pm when we experienced a total power failure while the machine was in the middle of the first rise cycle. I thought the power company would get us back online quickly, but it was not to be. So, I every so often, I would punch it down, let it rise and repeat...for a total of 9 hours. Finally at Midnight, the power came back and the bread had risen enough to bake. I just hit the "bake" cycle,and adjusted the time down from 40 minutes to 38. My last loaf was a little darker than I liked set a medium, so I thought I'd bake it for 2 minutes less this time.
The bread continued to rise while in the bake cycle but in the end, It came out really nice. A little "taller" than I thought it would be, as I was just able to pull the handle over top of the bread, to get the pan out for cooling. The crust was crunchy and the inside was so soft and well textured. I was happy that this bread machine was easy to operate and had the bake only cycle. That saved my bread dough from being thrown out.
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I have a few books but the one I use almost exclusively now is The Bread Machine CookbookRead more