Breadman TR2500BC Ultimate Plus 2-Pound Convection Breadmaker, Stainless-Steel
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- Programmable bread machine bakes 1-, 1-1/2-, and 2-pound horizontal loaves
- Convection bake function for crisper crust; 300+ pre-programmed recipes
- Gluten-free, low-carb, cake batter, jam, and pizza-, bagel-, and pasta-dough options
- Fruit, nut, and herb "add-in" dispenser; 24-hour delay-bake timer
- Product in that box may vary slightly from that pictured
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Bring Home the Bakery! Fall in love with your favorite breads and baked goods all over again! Featuring 16 unique baking functions in 3 loaf sizes – 1, 1.5 & 2 lb. – plus light, medium and dark crust control, you can make all your favorite breads, dough and even jams with ease – including low carb and gluten free! Our patented automatic fruit & nut dispenser means no more waiting around, while convection technology ensures even cooking and professional results.Please Note: When delivered, kneading paddle may be attached to the power cord of the bread maker.
Top Customer Reviews
Some people have trouble with the dough ball not picking up all the flour during kneading. My suggestion is that your dough ball isn't quite moist enough. I am creating my own recipes, especially since I like to make some breads with cooked cereal. The important thing if there is some question as to whether you have the right balance of wet and dry ingredients is to observe your dough ball during the 2nd kneading. If there is any flour in the corners that has not picked up after a few minutes, use your rubber spatula to scrape it toward the middle. If this doesn't work, I suggest using a spritzer on the dough ball until the flour adheres. If the dough is sticking a little to the sides of the pan as it goes around, begin lightly sprinkling flour on the ball until it stops doing this. The whole wheat bread, which I made precisely according to the recipe, turned out perfect, but, as I say, if you are experimenting, this is how you can bake any bread recipe you want to and it will turn out perfectly. Your dough ball should be spongy and only slightly sticky.
I hope this is helplful information for Breadman owners. The key to all good bread is learning how to recognize the look and feel of a good lump during and after kneading.
NEARLY TWO YEARS LATER:
It is July 15, 2008, and I'm still baking away. So far I've never had a failure with this machine. I have found a few corrections to the white bread recipe (for 1 1/2 lb loaf) make a better loaf. To start with, I always use King Arthur bread Flour, which a lot of Wal-Marts carry. I use 1 cup plus 3 teaspoons water instead of 2 teaspoons, 2 teaspoons of yeast rather than 1 1/2, tho 1 1/2 works fine. That little bit of extra water helps. I also probably use couple of TBS oil, rather than 1 1/2. And I use 2 teasp. salt rather than 1/1/2. It is important to know that different flours behave different ways, and different batches of flours of the same kind can need more or less moisture. This is especially noticeable using whole wheat flour. If you let the bread sit in the machine for 10-15 minutes after baking is complete, the steam softens the sides enough to dump the loaf out but doesn't leave the loaf soggy. Before I figured that out, I used a small rubber spatula to loosen the sides. Be sure you don't scrape the pan with a metal utensil as it scratches easily. Well, happy baking!!
PUSHING FIVE YEARS
March 2011: Well, here we are, still baking away. The only adjustment has been that I have upped the baking time slightly (I use the 2# setting for a 1 1/2 lb. loaf). The old relic is still performing and making perfect loaves of bread! Hey, is this thing still on the market anyway??
IT'S NOW JUNE OF 2013
And still kicking. We moved into a tiny log cabin with a teensy weensy stove and oven, so if I want to bake bread, my only option is the bread machine. I noticed that the temperature has dropped only slightly, so I cranked up the browning option and that fixed it. If only it would bake cakes and pies!
More good things to say about this machine. It is still cranking and I realized it is not slowing down and I can use the settings I originally used. Also, the manual that comes with the machine has an amazing amount of information and lots of different kinds of recipes. The machine itself has a multitude of settings.
So many people had this machine break on them but I guess I got the good one.
I started making sour dough bread today and it came out GREAT!! I added dried onion, dill weed and rosemary from the yard, my favorite herb combination. When I bake white bread I add 1 tsp mace. Warning: this bread will disappear in no time.
For people who want a 1 lb loaf just make a 1 1/2 lb loaf and freeze part of it. I used to regularly bake 13 loaves of sour dough at a time by hand and never had a problem with freezing bread.
Pushing 9 years 1/21/15
My husband wanted to go gluten-free so I tried two of the recipes in the book. One was a pumpernickel and the other a cheese-onion (the one with a cup of Swiss, except I used cheddar). Both breads came out great. They hold together, slice well, and work in the toaster. The key is checking to make sure the top of the batter makes a swirl or knob once it is mixed. If it is too wet, add more flour. This bread only takes an hour 20 minutes from start to finish, though there are a lot of ingredients. I make up several ziplocks of dry ingredients at a time and add the wet ingredients and yeast for each loaf. The ingredients aren't cheap but homemade is cheaper than buying gluten-free bread. Happy baking!
Summary of tips: Always scrape corners 5-10 minutes into mixing/kneading, and check consistency and adjust if needed; don't use long soaks to clean, and don't use the time delay--the liquid standing around the bearing shaft will shorten its life; after cleaning and drying, use a little cutting board (food-safe mineral) oil on the shaft and bearing to lubricate it for next use (a couple of drops inside on the shaft, then spin it a few seconds to work it in, is all it takes). Use the recipe at the bottom for instant sandwich bread success. Details on all of this are below.
I want to speak in favor of the lowly Breadman.
My wife bought this machine 15 months ago. We use it several times a week; for about the last year, in pursuit of consuming fewer chemicals, I have since made almost ALL of the bread that gets consumed in our household. Our machine has stood up to a 5-8 batch per week pace of bread and bagels throughout, sometimes even 5 a day, although not without some challenges. But the short version of my opinion is I WOULD BUY THIS AGAIN, HAPPILY. It is the three-legged dog in our family: not perfect but we love it completely.
The good: the machine makes excellent pizza dough; this stands out for us. When it began showing signs of wear, we borrowed my sister's big Zojirushi to try as posslbe replacement candidate, and it was completely lacking in it's ability to knead dough and produce a springy result, especially pizza dough. The Breadman has put up with a LOT of use and stood up to it, and its problems have been minor (more below). If you pay a little attention to what you're doing in the first ten minutes, you get consistently good results (more on this below, too). The controls are simple, and it bakes evenly and consistently.
The bad (and solutions): On our first machine, the plastic button panel (white/gray at right on top of the machine in the pictures) looked like it was slapped on with no care--it was bubbled, off center, and anything but straight. It was so bad that the bottom rows of buttons didn't work at all--you couldn't push through the wrinkles to reach the start button itself. Instead of just returning it right then and there, I took a bit of a risk: having some experience with electronics and plastic panels like this, I pulled out my heat gun (you could use a hair dryer), warmed up the panel to soften its adhesive, and removed it. I then reapplied it with the care the manufacturer should have given it, and it's been perfect since. Then, about 6 months in, we noticed the "hub" of the bread pan oozing rust around the seal and bearing. We never soak our pan, we know that trashes the seal, but even just regular brief exposure to water for washing was taking its toll--they don't use stainless or rust-proof materials in this very important, often-wet part, apparently. The cir-clip at the bottom was especially rusty. We solved this and extended the pan's life by putting a few drops of food-safe mineral oil (e.g. cutting board oil) on the hub before storing--the oil seeps down past the seal and keeps things clean and lubed up, and the small amount doesn't affect the next batch, so no need to wash it out before using again. No rust since starting this routine. About 9 months in, one of the "paddles" broke off the "impeller" (I'm using those terms to mean the motorized bit in the base that turns the kneading paddle in the pan). The broken piece wedged against its brother and froze the motor solid--we found the machine buzzing and not kneading dough, and we thought it was done at that point. Nope... pulled the broken piece out with pliers, and the machine has continued to work as well as ever since, although quite a bit noisier during kneading. As I write this, it's making a batch of a modified version of the "Milk Bread" from the recipe book--which I think has a printing error that affects the quality of the result--the sugar measurement should be tablespoons, not teaspoons, for all loaf sizes. Also see my modified version of this recipe below.
Finally, a word about bread and bread makers. For all of these bread machines, I see a lot of complaints and low scoring in reviews, mostly with people griping about odd-shaped loaves, low rise, over-rise, and dry corners. Look folks, bread is art. If it's your expectation that you are consistently going to make good bread by just throwing the ingredients into ANY machine (be it $99 or $300), hitting "Start" and walking away, the only thing you will get consistently is disappointment. If, however, you put a little time into it in the first 10 minutes, you can make consistently good bread in this or any other machine. Here is my #1 tip for breadmaker success: about 5-10 minutes into mixing/kneading, take a peek. If the dough looks dry or a ball is just spinning on the kneading paddle and not hitting the sides, add some of whatever liquid (water or milk for most breads, olive oil for pizza dough)--just ONE tablespoon at a time--until you get a soft, but not sticky, dough ball getting a nice knead in the machine. If dry corners are a problem for your machine, try slightly wetter dough (may cause top to collapse during rise or baking if you overdo it), or just pause the machine and scrape the corners with a rubber spatula and resume. If the dough is too wet and you've got glop on the paddle, add flour ONE tablespoon at a time. Any additions you make, give the machine one or two minutes to work it in. REMEMBER, then, what you did, and make a note in the recipe book (that's actually tip #2--make notes!). If you notice that you consistently need to add 3 tbsp of water to get a recipe to come out right, just make that addition a permanent part of the recipe. That's it. In that first 10 minutes of kneading, pay a little attention and make sure the dough has the right consistency, and you will make great bread every time. After a few batches, you'll know what it should look like at that stage and be able to make adjustments fast if they are needed at all. Your patience and attention here for just a few minutes are all that is needed to change your world. Tip #3: skip the yeast in little packets and use the stuff that comes in a jar, and pay close attention to dates. Exception: for pizza dough, the Fleischman's Pizza Crust yeast is the bomb and the packets are fine. Tip #4: always cool completely before cutting; cutting too soon changes the texture. Really. Just wait. Tip #5: If you have trouble slicing neat slices, especially softer breads, get a "slicing guide." Tip #6: DO NOT soak your bread pan; hot water in it for two minutes and then your fingernail will loosen anything. Dry it completely and let it stand open-end-down on the counter for a couple of hours. If you're completely Type A like me, put a couple of drops of mineral oil on the hub inside and let it stand to work down into the seal and bearing (spinning with a finger helps). Tip #7: Do NOT use the delay timer function--your liquid goes in the machine first in most recipes, and that liquid standing there during the delay gets into the hub and bearing of the pan and will cause its early failure--you're breaking the "no soaking" rule when you use the delay feature, so don't. Tip #8: Use unsalted butter when butter is called for in a recipe, if possible. The salt content of butter can vary a lot between brands and batches, so using unsalted and controlling salt by your own measurement helps get you more consistent. Also remember that salt attenuates yeast (it slows it down), so if you over-salt, your loaf may not rise completely before baking. Less salt or more yeast will fix this.
OK--the upshot on the machine: It has some minor quality issues but in the big picture it works great and is an excellent value because of it. We're still using our machine despite some wear--we'll run it until it truly dies, and then buy another. This machine has been great to us, and continues to take a lot of punishment. The lowly, inexpensive Breadman is king in our house.
Modified "Milk Bread" recipe: a kid-friendly white bread. Into the pan in the order listed: 1-1/4 cups whole milk, 1-1/2 teaspoons plain salt, 2 tablespoons sugar, 2-1/4 teaspoons bread yeast (regular, not rapid rise). At this point, slosh the mixture around gently in the pan to dissolve sugar and salt and hydrate the yeast; don't worry if stuff is sticking to the sides. Then add 3 cups bread flour (not all-purpose, you need at least 12% protein), and 3 tablespoons melted UNSALTED butter (note: butter goes in last and separate from the yeast because hot melted butter will kill the yeast if the two are added immediately together). If you don't have unsalted butter, it's not the end of the world; party on--you can always adjust salt in the next batch. Set machine for 1-1/2 pound white bread cycle; medium crust darkness (recommended for your first try, then adjust to your preference). As I said, about 5-10 minutes into kneading, open the lid and look--for this bread, you want a wet, slightly sticky dough, so add milk in one tablespoon increments, one minute between additions, until you get soft and sticky dough working. Then, go about your business. When baking finishes, allow machine to cool 15 minutes before removing pan, then shake bread out and cool completely on a rack--DO NOT cut into the bread while warm, you'll let the magic out. If the paddle stuck in the loaf when you de-panned it, leave the paddle in until the bread is completely cool. Once cooled, slice with a serrated bread knife.