I'm going to pick up a cheap one via the free ads, and decide if it's going to be worthwhile coughing up for a good one.

Are there any particular features worth looking out for? Other than the obvious "it works".

Have made 2 loaves so far and both have over risen before baking. Consequence was a collapsed top! However, pretty tasty and minimal mess which isn't the case with my manual efforts. I will get it right. I'm thinking a Panasonic (+ expensive) would be more idiot proof.

I am going with the obvious. As long as it has a recipe and or instructional manual so that you see what happens. My old bread maker was hard to get the loaf out as the mixer staying inside the loaf during cooking.

So how do you deal with that? I have had that many times.

According to Google, there is too much yeast in the packet mix.
According to swmbo, too much water, when all I did was followed the recipe.

Having used the only 2 packets in the cupboard I will probably buy some flour and yeast next time I'm at the shops and report back. The googling reckons to reduce the yeast quantity by 25% so I will see what happens then.

I get the same result with a packet mix so the only thing to add is water and I follow the instructions. I am thinking that the solution is to allow to rise in the bowl then remix and allow to rise in the tin before cooking.

I've found one in the local ads.

Breville BR1

So I guess that you have bought one?


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I made my first loaf last night; and toasted some of it for my brekkie. Not bad for a first attempt, probably a little dense for my liking, but it tastes lovely.

Some experimentation to follow!

So did you use a bread mix or individual ingredients?

Individual ingredients - From what I've read, the packet bread mix stuff is universally crap; and contains too much sugar.

I know you use the mixes though - how do they compare to individual ingredients, in your experience.

I currently use mixes but am going to try individual ingredients soon. I just needed the last few months to work out how to cope. I am still not making bread of any consistency.

I just make some
Took great care with my measuring and was certainly more impressed than by the packet mix. Not so much sinking on top either.
Hoping to get away with a little less salt too as it was far too obvious to the taste buds.

500grams strong white flour
5grams easy yeast
2 teaspoons sugar (apparently gives a thicker crust)
3/2 teaspoons salt
300 ml water
2 desertspoons olive oil.

That does seem like a lot of salt for a medium(?) loaf. It could be my inexperience talking - I read something about the salt being required to activate the yeast.

I made a wholemeal loaf with:
680g flour
425ml water
1.5 tsp salt
1tblspn sugar
7g yeast
30g butter

I'm just wondering if a little more salt would have made it rise further and solve the density issue I got in the first loaf?

500g of flour requires 1.5tsp of flour for a normal loaf