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This is my third bread machine and the best one I’ve ever had. I do admit that I don’t use a bread machine to cook my bread…I prefer cooking my bread in the oven… I use my bread machines to knead the dough. My first bread machine was an old Betty Crocker II that I bought back in the late 80s or early 90s. It supposedly made a two pound loaf…I used to knead much more dough than that and it would handle it just fine. After 15 years of loyal service it finally died. My mother gave me a bread machine for Christmas…it was a Magic Chef and I guess it was ok but nothing to write home about…it worked but only just and only with white flour. I have since purchased a mill and started milling my own fresh flour and the Magic Chef just couldn’t handle it. I then started using my Kitchen Aid mixer with the dough hook to make my bread and talk about a nightmare but I’m not even going to go there. I then started looking at mixers that would be able to handle the workload that I was putting on them and the one that I really needed started at around $500.00. I really didn’t want to spend that much money. In my search for another bread machine that I thought might be able to handle the task I came across the T-Fal OW500 and decided to give it a shot. Besides the fact that it was almost a fourth the cost of the mixer, it was designed to knead 3 pounds of dough, so I figured I’d give it a shot. I’ve had it for about a month now and I couldn’t be happier…it works like a dream. It does an awesome job of kneading the dough and I have to say it gives me some of the best-textured bread I’ve ever had the pleasure of eating.
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I have had this machine for three weeks and have made a variety of breads including recipes that did not come with it and have not had a problem yet. Some complain that they did not know when to add the extra ingredients other than when it beeps. The instruction booklet has a chart for all the cycles and shows you at what time the timer will read when it beeps. For instance, in program 1 (basic white) at 2 pound size the timer starts at 3:15 and the timer will read 2:55 when it’s time to add extras. During the rise cycle it will knead for about 1-2 minutes in the middle of the cycle to release gas and strengthen the gluten strands,immediately after that I open the top and lift one end of the dough and remove one paddle and give the shaft a quick spray of veg oil, then do the same with the other paddle. I then smooth the dough in the pan and close the top. When it is done there’s only two little holes in the loaf. Do not use tap water! They put chlorine in it to kill bacteria, and what is yeast? Bacteria! Use spring water at room temperature or fill a pictcher of tap water and leave it out for at least a day to let the chlorine evaporate out of it. That could be the problem of some people’s bread not rising. If your crust comes out too dark even on light crust setting try cutting back on the sugar a little (be careful because the sugar is what the yeast feeds on)I have not as yet tried the baguette cycle