Hello! I have been thinking about getting a countertop oven so I can save some electricity since I only bake a little bit every time. I have been reading some threads on here, but still have some questions.

1. Are there differences between using a convection and a regular toaster oven to bake bread?

2. I am on a tight budget... Would the convection ovens priced around $40 or less do a decent job of bread baking?

Thanks!

Eva

What is your favorite counter surface for breadmaking?  I still have a temporary top on my island because I can't make up my mind on a permanent surface.  Original plan was for stainless with integrated sink, but sticker shock has me rethinking that one.  I'm considering all granite, all silestone, or a mix of granite and butcherblock.  There will be a sink, and I don't want butcherblock for the sink area.

My big oven is great for baking a pair of full-size loaves.  But I'm a singleton who would rather freeze formed mini-loaves and bake fresh every day or two.  That way I can always have fresh bread.  I'm not asking for too much, am I?  But I don't want to be wasteful of energy.

I have a toaster oven that works for micro-loaves (roll-size and slightly larger), but not for mini-loaves.  I'm thinking about getting a larger toaster oven, maybe with convection, and I'm looking for recommendations and tips.

Rosalie