The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Guess What I Found!

LousPeachy's picture

Guess What I Found!

While reading reviews on about 30 bread machines, trying to figure out which one to buy, I remembered I had a bread machine I bought off eBay about 10 years ago.  It was purchased as used I only used it a handful of times myself.

Well, I sent DH into the storage room (sounds better than junk room) to dig it out. The users guide was surprisingly easy to find.  Since  I had not decided yet what new one to get, I thought I would see if it still made a decent loaf of bread.  I ran the dough setting (it has all settings most of the new ones have except gluten which I wouldn't use and artisian) and baked it in the oven.

WELL, I must say that my Sunbeam 2lb Expressbake Breadmaker with the users guide dated 1999 made the yummiest loaf of Rosemary Bread I have ever tasted other than Macaroni Grill!  The machine itself doesn't look shiny and sleek like the new ones but IT WORKS just fine and makes great bread!

Anyhow, my search for a bread machine has ended for now at least.  Why fix it if it ain't broken as they say.  I can always pick up a new one if this one eventually bites the dust but for now, I am happy with what I have and I have saved myself some money.  Plus, they used to make stuff to last in "the olden days" and this one may just outlast me!

Off to hide my bread knife from DH or there will be nothing left for tomorrow.


Kitchen Barbarian's picture
Kitchen Barbarian

Hiding the knife will probably only encourage him to rip the bread off in chunks.  LOL!

Congrats on your "new" new-old breadmaker.  I use my Zo to knead almost everything these days - saves a lot of time and effort.  Though since I replaced my old Hobart-era KA mixer with a Bosch compact I am starting to branch out a little - I had stopped using the KA because (at 28 lbs) it was just too much to keep having to haul it out and put it away.  The Bosch Compact only weighs about 5 lbs!

clazar123's picture

A lesson I learned when I started pricing specialty baking pans. I discovered I have all kinds of "specialty" baking pans already-they are called casseroles, pots,jars and CANS (Yes-Cans-not pans). My widepan sandwich loaf is made in a rectangular corning casserole. My pannettone is made in a fruit can. My miniature holiday breads are made in water chestnut cans as are my English muffin "rings". I have even been known to use new corrugated aluminum garden edging to fashion a "pan".

Good WIll, Salvation Army, St Vincent's and any thrift store are always a good source for pans and even bread makers (if they don't work, you just made a donation).