Application Guide

take their shape from their baking pans, and each loaf bears the distinctive mark of the
automatic bakery—the hole in the bottom created by the kneading paddle. There are
three loaf shapes: round or tall cylindrical (this cube shape is popular since it slices
perfectly on the horizontal to fit in a toaster or sandwich bag), vertical rectangle (the
most common, and similar to a commercial loaf shape but with fuller sides), and long
horizontal (the most similar to a large, standard bread pan and considered by some to
be the most attractive loaf—these need two blades to mix the entire dough properly).
The vertical rectangle is taller than it is wide, and the long horizontal is oblong. (See
Bread Pan Shapes for illustrations of the bread pans and the loaves they make.)
Though this has nothing to do with the shape, I would also note that some brands have
heavier aluminum baking pans than others. Bread bakes most evenly in thicker pans.
Does the lid have a viewing window? Most machines have a small viewing window.
While it tends to fog up during the kneading, it does clear again. The window is really
good for seeing if the dough has over-risen up to the window and threatens to push
open the lid, or for peering in during the baking, when you can’t lift the lid. Many vet-
eran bread machine bakers like to be able to completely remove the lid for easy clean-
ing.
Is the machine a basic or a multifunctional model? There are basic cycles that mix,
knead, and bake white bread, fruit and nut breads, and light whole wheats. The newer
machines have lots of extras: Jam cycle, Whole Wheat cycle, French Bread cycle,
Pizza Dough cycle, and Quick Bread/Cake cycle. If you are into heavier whole wheat
and whole grain breads, you will be glad to have a model with a Whole Wheat cycle; it
will have the power necessary to drive the blade through heavy doughs. The kneading
and rising in this cycle are also geared toward heavier doughs. There is a multipurpose
model by Oster that is known for being a great pasta dough maker. Aroma Bread Chef
is a rice cooker and yogurt maker, and there is even a model that churns butter! Older
models tend to have only the basic features, and some economically priced newer mod-
els are rather basic, too. What type of machine you have probably depends on what
type of bread you make most. Basic models may meet all the needs of most home bak-
ers, although extra features can be fun to experiment with. Along with more functions
comes the need for more digital programming.
Many of the older machines and a few of the newer machines do not
have built-in timers, although they have become quite standard. The timer enables you
to delay the start of the cycle so that the bread will be ready when you want it, up to
twenty-four hours after you load and program the machine. Some old models don’t
have a removable kneading blade; I consider it a must to be able to remove and wash it
properly. A handful of machines stop when you open the lid; some people prefer this
and others dislike it. Some models have an extra crisping or cool-down phase (which
sucks the hot air out of the machine, different than Keep Warm), which could be im-
portant if you are not around to remove the bread when it is done.
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