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Measures 16 by 12 by 10-1/2 inches; 1-year limited warranty
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
Kitchen Description:
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
Average Customer Rating:
Excellent product, and I got it free!
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I like this bread machine
I have used an Oster 5838 machine from 1996 until the shaft in the pan broke last month. A replacement pan was $22 from Sunbeam, so I figured I would upgrade to a new breadmaker instead. I have had the Breadman TR2200C for about 4 weeks now and I think I like this breadmaker. Here are some reasons why:
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!
good product, not perfect
This machine makes much better bread than my old R2D2 DAK machine, which took the final plunge off the countertop after 10 years of aimless waddling close to the edge. The kids initially wanted me to replace the Dak machine on EBay, but now would never want to go back to the old product. Whole wheat is now the preferred option, which in the past predictably molded before being consumed. After 50 loaves, I've learned:
1. 1.5 lb loaves often nearly fill the breadpan--check out a 1.5 lb loaf before you go to a 2 lb-er.
2. After the dough has been kneading for 15 minutes, you need to scrape the dough which has migrated up the sides of the pan back into the bottom, or you end up with dough unincorporated into the body of the loaf. This takes 10 seconds, but doesn't lend itself to overnight delayed baking.
3. The hour-long warmdown after baking seems about as good as my old machine's active ventilation fan--you still end up with slightly damp crust, which dries out in 15 minutes sitting on a rack. If you want a crisp French-bread crust you pretty much need to bake your dough in the oven, anyway.
4. I've had no problems with unmixed flour at the corners of the rectangular pan, as reported by some. Perhaps this is a problem if your dough is overly dry. It does take some experience to determine what's appropriately tacky and how much liquid optimizes each recipe.
5. The latch on the compartment to automatically add extras (raisins, nuts) has been intermittently sticky. I've switched to setting a kitchen timer and adding things manually. since my old machine used to beep when it was time to add the extras, I'm not sure this is a major disadvantage, as the compartment was a nuisance to clean after chopped apricots oozed over the inside, and the ooze got baked on with the heating cycle.
6. For the price, you've got an amazing amount of control over cycle times which is a real help to the experienced user. My old machine would work well with a few recipes, and baked hard inedible lumps with many. This machine makes many whole grain options accessible.
7. Most breads seemed to overbrown at medium crust, undercook on light. To split the difference, use 2-lb light crust setting for a 1.5 lb loaf. Or program the custom settings for the number of minutes you want the loaf to bake.
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